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Q. Spoilage of butter? Butter, which has a high content of fat, is subject to rancidity and microbial spoilage due to contaminated cream from which it has been prepared
1. Explain why a gain of function would be a dominant effect and a loss of function would be a recessive effect. Which types of genes are each associated with: oncogenes or defect
what happen to a denatured enzyme regarding its functionality? how can that result be explained with the help of the lock and key model?
Q What are the three major types of nitrogen wastes excreted by living beings? The main nitrogen wastes excreted by living beings are ammonia, urea and uric acid. Living beings
What are the Maximum Crop Yields Mitscherlich conducted a large number of experiments with different plants, making use of pots 20 cm in diameter and 20 cm in depth. By addin
Q. Can we prevent ketoacidosis? Normally, while maintaining a good sugar control, there is a very little danger of ketoacidosis. One should test for ketones under the following
What is the typical biological function of the connective tissues? How is this function associated to the main features of its cells? The typical function of the connective tis
Explain about the Prebiotics? Ingredients/compounds that have a beneficial effect on microflora in the large intestine of the host e.g. fibre, fructo oligosaccharides, lactulos
Messenger RNA (mRNA) are the proteins are not synthesized directly from the genomic DNA. Insteadof that an RNA template (a precursor mRNA) is constructed from the sequence of gene
Q. Explain the Use of nitrates and nitrites in microorganisms? The use of nitrates and nitrites has been widely used in the curing of meat. The reduction of nitrates by bacteri
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