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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.
Compare and contrast the effect of a deletion in the operator of the lactose operon with one in the operator of the tryptophan operon.
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Energy from water or hydropower Hydroelectricity is the energy produce from the kinetic energy of water falling from height. Approximately 25% of world electricity
MOD E OF HORMONE ACTION THROUGH INTRACELLULAR RECEPTORS - Steroid hormones are lipid-soluble and easily pass through the cell membrane of a target cell into the cytoplasm.
During mitosis ER and nucleolus begin to disappear at: 1. Late prophase 2. Early metaphase 3. Late metaphase 4. Early prophase Late prophase
What is scientific investigation?
Transmissible spongif orm encephalopathies Transmissible spongiform encephalopathies (TSEs, also called Prion diseases) are fatal neurodegenerative diseases such as scrapie of
Explain the Deficiency and Toxicity of vitamin A? Who defines VAD as tissue concentrations of vitamin A low enough to have adverse health consequences even if there is no evide
Define Absorption, Storage and Elimination of Vitamin K? Dietary vitamin K, mainly phylloquinone, is absorbed chemically unchanged from the proximal intestine after solubilizat
Q What is signifying by concentration gradient? Is it correct or not to refer to "concentration gradient of water"? Concentration gradient is the variation of concentration of
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