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To test the effects of temperature on the activity of yeast
Make up a quantity of bread dough .Stir a yeast cake in water and methodically mix the yeast with the dough. Divide the dough into three equal parts and put in pans or jars. Label samples 1, 2, and 3. Place sample 1 in a refrigerator, sample 2 in a warm place, and, sample 3 in a hot place. After a few hours study each sample.
Oxidized starch Coating and sealing agent, emulsifier, dough conditioner for bread, binding agent as gum Arabic replacer, lemon curd manufacture, salad cream, mayonnaise.
Conscious experience is probably the most familiar mental process that we know, yet its workings remain mysterious. Consciousness is not directly accessible for study. Hence the ne
DISORDER S OF THE GONADS Hypogonadism. Inadequate gonadal function is called hypogonadism. It is due to defects in, or injury to the hypothalamus, the pituitary gland, of th
What is the difference between homologous and heterologous immunoglobulins? Homologous immunoglobulin is the human (from the similar species) immunoglobulin. In case of inocula
What are multiple alleles? Is there dominance in multiple alleles? Multiple alleles is the phenomenon in which the similar gene has more than two dissimilar alleles (in normal
P e s t e des petits ruminants It is also known as goat plague or kata resulting in high fever, diarrhoea and respiratory distress. In India, the disease was reported in th
Define Stripping Perforation - Types of Root Perforation It is latral perforation caused by over instrumentation through a thin wall of the root. Most common on the in
Q What is the system that permits fixation and movement to echinoderms? The system that permits fixation and movement to substrates in echinoderms is called the ambulacral syst
If the osmolarity of plasma (inside a capillary) is 300 mOsM, the osmolarity of the tissue fluid (interstial fluid) is 400, and the membranes are permeable to water but not to salt
Explain Basal Metabolism Rate (BMR) - Ageing? From age 25 years, the basal metabolism decreases by about 2 percent for each decade due to the increasing proportion of body fat
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