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Explain Lamda and Kappa-carrageenan Lamda-carrageenan at a concentration of 0.05% produces thickening and stabilization. Sodium salts of Lamda and Kappa-carrageenan at a co
5 classification of mollusco
theory of scientific naming system
Energy Cycle of Living Being Source of energy :All matter locks energy in the from of bonds between component molecules and atoms. This energy is the chemical ener
The enhancer is the cis-acting nucleotide series to which the transcription factor(s) bind, and which increases transcription of the gene. It is not part of the promoter; the gener
Explain the process of diagnosis of cholera Diagnosis: Cholera can be confirmed only by the isolation of the causative organism from the diarrheic stools of infected individual
Features of Estuaries The physicochemical properties of the estuaries have large variation in several parameters and this often creates stressful environment for organisms. T
How much ampicillin (sodium sal, mw=371.40) would you dissolve in 400 mL of water to make 80 mg/ml solution of ampicillin?
Explain Nutritional assessment and Guidance in Prenatal Care? In the preceding sections, we have seen that there are unique physiologic changes in the pregnant woman's body, wh
Explain noncompetitive inhibitor A noncompetitive inhibitor can combine with either the free enzyme or the enzyme- substrate complex, interfering both. The most common ty
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