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What are food hydrocolloids?
Food hydrocolloids are hydrophilic polymers of vegetable, animal, microbial or synthetic origin that generally contain many hydroxyl groups and may be polyelectrolytes. They are naturally present or added to control the functional properties of aqueous foodstuffs. Most important among these properties are viscosity (including thickening and gelling) and water binding but also significant are emulsion stabilization, prevention of ice recrystallization and organoleptic properties.
Which of the following is true for the sodium-glucose co-transporter? A. The net flux of sodium ions is from a region of high sodium ion concentration to a region of low sodium
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Explain the difference between numerical chromosome abnormalities and single gene disorders. Describe methods of diagnosing chromosome abnormalities prenatally and after birth. How
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