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Emulsifying properties of proteins Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as d
Objective of the Radiographic Technique The ball bearings are opaque and their diameter have to be measured with the help of vernier caliper prior to use. (2 to 5 mm diameter b
Define in brief about the Golgi bodies In a cell is achieved in a remarkable fashion by the Golgi bodies. The latter receive the newly synthesised proteins from the rough endop
Valvular heart diseases : Congenital and acquired valvular heart diseases often require surgical intervention. 1 is well known that conservative surgery by valve repair gives bet
what is the Symptoms of VIBRIO PARAHAEMOLYTICUS Symptoms: A total of greater than one million organisms may cause disease. Symptoms of intoxication which range from mild to se
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1. Carbon monoxide (CO): It is colourless, odourless, tasteless gas and is not soluble in water. Source: CO is produced due to: (i) Incomplete combustion of fuels
How Environmental temperature affect requirement of protein? Environmental temperature: As environmental temperatures rise or fall above or below the range of thermic neutralit
Lorica - body form Protozoans It is a covering which unlike the theca fits loosely around the organism. It is a cup, bell or vase-like structure with one opening through which
What is the significance of the -R group (variable radical) in an amino acid molecule? The -R group, also known as a lateral chain, is the variable part of the amino acid molec
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