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Enzymes are proteins that are catalysts of chemical reactions. From Chemistry, it is called that catalysts are non-consumable substances that decrease the activation energy essential for a chemical reaction to occur.
Enzymes are highly particular to the reactions they catalyze. They are of essential importance for life because most part of chemical reaction of the cells and tissues are catalyzed by enzymes. Without enzymatic action, those reactions would not happen or would not happen in the needed speed for the biological processes in which they participate.
Effect on Microbial Growth and Activity Bacteria require higher aw for growth than fungi. Gram-negative bacteria have higher requirements than gram positives. Most spoilage ba
Explain about the Food Science and Technology? Food Science and Technology are so inextricably linked that usually these are treated as one field of study. While Food Science d
Describe about cardiac examination? Physical examination of the cardiovascular system is mainly discussed under four headings i.e., inspection, palpation, percussion and auscul
Explain the radiation cataract and steroid induced cataract of the eye. Radiation Cataract Exposure to radiation causes discoid posterior sub-capsular opacities. Mechanism o
Isomerization of citrate Isomerization of citrate: In this step, citrate is isomerized to isocitrate by aconitase which has iron-sulphur centre as its prosthetic grou
Biological energy: Whenever matter is broken down its chemical energy is released as heat. Non biological system can utilize this heat energy directly in the performance of work,
iwant to know all about phylem protozoa?
Question 1 Give a detailed account on "high energy compounds" Question 2 Describe the various steps involved in Glycolysis Question 3 Give a detailed account on Oxidativ
Define Precautions for Estimation of Vitamin c in Chillies? 1. Rinse all glassware with 3% metaphosphoric acid before you begin your practical and subsequently each time you wa
Explain about the Salting - Methods of Food Processing? Salting: Salting, especially of meat, is an ancient preservation technique. Food is treated with salt or a strong salt s
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