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Texturization Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) or from fa
Composition of oil gas is CH 4 = 25-30%; H 2 = 50-55%; CO = 10-12%; CO 2 = 3% It calorific value is 4500-5400 kcl/m 3 . It is used as laboratory gas. Oil gas is prepared b
Q. What are the moderate intensity exercises? - Walking for 1/2% hr or jogging - Biking leisurely for 1/2 hr. - Playing tennis, swimming, gardening, golfing - Vacuumin
Which one of the following is one of the characteristics of a biological community? 1. Stratification 2. Natality 3. Mortality 4. Sex-ratio Stratification
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The main point of control of β-oxidation is the availability of fatty acids. The major source of free fatty acids in the blood is from the breakdown of triacylg
genus of amoeba
Hydrophilic and some lipophilic hormones bind to cell surface receptors. These are necessary membrane proteins located in the plasma membrane which bind the signaling mol
Q. What do you understand by Haemagglutinins? Haemagglutinins are the globulin type of proteins which are present in the seeds of plants like double bean, field bean, white be
1. In cattle, the polled condition (H) is dominant to the horned condition (h). A cross between an individual with red coat (R) and white coat (W) results in roan (RW). A polled, r
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