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Purpose of the preparation of isolates from a protein The major purpose of the preparation of concentrates and isolates from a protein source is to increase the concentration o
Explain Foaming Properties of proteins To understand the foaming properties of proteins, we need to know some basic aspects of foam foods. Foam foods are usually colloidal disp
Silviculture: It concerned with the cultivation of timber yielding plants. Silviculture is the way of controlling the growth, establishment, composition, health or quality of fore
Connecting implants to natural teeth and use as pier abutments The issue of connecting implants and teeth to support a fixed prosthesis is controversial and unresolved. The inh
a) Indicate the blood types possible from the mating of a male who is blood type O with a female of blood type AB. b) Could a female with blood type AB ever produce a child with bl
Please answer the following question on Sequence Y: Protein databases 1. What sequence from which organism is this sequence most similar to? 2. Can you find any homo
Diagnosis X-ray chest shows cardiomegaly. ECG shows conduction defect, low voltage QRS, atrial and ventricular disrhythrnias. Echocardiogram - decreased LV cont
Explain of Functional property Browning/Flavour/ Aroma Mode of action Proteins contribute to browning by reacting with lactose and other reducing sugars present in a form
Synergistic and Sequential Effects of Hormones In vitro studies on callus and suspension cultures have brought out two interesting findings. The nature and direction of differ
Q. List the major chemical changes occurring in food? The major chemical changes occurring in food are lipid oxidation leading to rancidity, loss of vitamins and degradation
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