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Explain Functional property of Emulsification Mode of action Proteins stabilize fat emulsions Food system Sausages, soups, cakes, salad dressings, infant foods
What is the activity of a 0.35 M/L CaCl2 solution? What is the osmolarity of this solution?
Q. What does the formula DPD = SF - TP signify? DPD is the short form of diffusion pressure deficit, SF (suction force) is the vacuolar osmotic pressure and TP is the turgor pr
State about Bone physiology Bone physiology that is most relevant to the study of mechanically mediated bone adaptation and its relevance in implant dentistry. These aspects in
Describe cytokinesis in a plant cell. Vesicles produced by the Golgi apparatus fuse at the midline of the cell to form the cell plate, a cell wall that elongates to divide th
Factors Influencing Lipid Oxidation Food lipids contain a variety of fatty acids that differ in chemical and physical properties and also in their susceptibility to oxidation.
Q. Why pH regulation is important for living beings? How mineral salts participate in this regulation? The prospective of hydrogen (pH) is a measure of the amount of hydrogen i
Define Changing Trends in Dietary Intake? As a practicing dietician, you must be sensitive to the society as a whole. The fat requirements have been worked out with a premise o
Penetrating Injury Open pneumothorax (sucking chest wound) Hemothorax Tracheobrochiaf injury Pulmonary contusion Mediastinal injury
Describe in detail - Nacreous layer. The innermost of the three layers of a mollusc shell. It is also referred to as mother-of-pearl, it comprises thin layers or calcium carbon
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