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Three molecules of ducose-6-phosphate yield 3 molecules of CO, and 3 molecules of five carbon residues (pentose sugar). The latter are converted ultimately to 2 molecules of g
Non-viral vectors Viral vectors are highly efficient but when it comes to large scale production at the commercial level, non-viral serve as a better choice. These methods p
What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
Explain how a water molecule is produced when glucose and fructose undergo a condensation reaction. The glucose molecule releases a hydroxide ion, OH -, and the fructose molec
amphibia class characteristics
Explain the Food Applications of Gum Arabic A major use for gum Arabic is in the confectionery industry where it has two important functions; to retard or to prevent crysta
Explain how a cell produces and releases proteins. Proteins are made on ribosomes and packaged into vesicles by the Golgi apparatus. The vesicles move to the cell membrane and
Nuclease is an enzyme which degrades the nucleic acids. A nuclease can be DNA-specific (a DNase), RNA-specific (RNase) or non-specific. It might act only on single stranded nuclei
The five kingdom systems To cope up with above discussed problem a number of alternative classificatory schemes have been suggested with more than two kingdoms. The one which h
Hypomagnesaemic tetany of calves Young calves in the age group of 2-8 weeks and fed whole milk or milk replacer are more likely to develop hypomagnesaemia due to inadequate ma
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