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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.
Water Loss - Plant Water Relation Plants lose about 98% of water to the atmosphere by transpiration. Often water loss by transpiration exceeds gain by absorption and results
WHAT IS MEGASPOROGENESIS?wHERE IT OCCUR?hOW IT OCCURS?
Protozoans are microscopic in size however some are large enough to be seen with naked eye. Microscopic organisms such as these have numerous advantages, one of which is that they
Q. Illustrate Pulmonary Artery Enlargement? On the PA view, the pulmonary trunk is border forming for a short distance between the aortic knuckle and the left atrial appendage.
Results: The risk of isolated aortic valve replacement is 3-4 per cent. The long term survival for 5, 10 and 15years is 75 per cent, 60 per cent and 40 per cent respectively. The
Behaviour change communication is necessary as it ensures that the diabetic patient and their families have access to correct information about the disease, complications, treatm
WHAT IS NUCLEAR DIAMORPHISM?
Explain diet from Lifestyle Risk Factors ? The lifestyle factors are the way of living of an individual and comprise of the diet, smoking, alcohol, physical activity and stress
what is the mode of nutrition in tape worm
Q. Define Lipoprotein Metabolism? Lipoproteins serve to transport absorbed dietary fat and endogenously synthesized cholesterol and triglyceride. Nevertheless, it is possible t
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