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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.
Enumerate the term - brain behaviour functioning The brain may be thought of as a "dependant variable" that is shaped in part by the facilitative stimulation that is experience
Define Blank titration for Determination of the Iodine Number of Lipids? Using an autopipette, measure 25 ml of Hanus iodine reagent accurately and transfer into a 250 ml iodin
How much salt is in the human body? 50 Kilo human has about 7 tablespoons of salt inside there body.
What is Implant Failure The total failure of the implant to fulfill its purpose which are functional, esthetic and phonetic because of mechanical or biologic reasons.
The trp (tryptophan) operon which is shown in the figure will have five structural genes encoding enzymes for tryptophan biosynthesis with an upstream Ptrp (trp promoter)
Q. Causes of Mitral Regurgitation? Mitral regurgitation is the most common valvular abnormality seen in clinical practice. Different disease processes leading to mitral regurgi
Describe Lifetime Risk Estimation ? Traditional statistical and epidemiological methods of estimating long-term risks do not accurately reflect population burden of disease. Th
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Biotic Balance of Nature A nineteenth century Biologist is reported to have expressed, Glory of Britain is due to its old maids He reasoned Healthy Britons are nourished by roa
Describe normal regulation of blood glucose via the pancreatic hormones. How is this altered with Diabetes? Why is Diabetes called an impairment to the homeostasis of glucose? What
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