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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.
Define Carcinogenic - Dietary Factors? Dietary constituents can also be carcinogenic. But to what extent diet is one of the contributing factors to cancer development is not kn
The heart is the muscular pump that pushes blood through the circulatory system. Each heartbeat can be felt as an arterial pulse. The heart valves when closed prevent the blood fro
Explain the Drug Effects on Nutritional Status? Drugs can affect nutritional status in a number of ways i.e. by enhancing excretion of certain nutrients, by interfering with nu
Does pH affect the enzyme activity? The concentration of hydrogen ions in solution affects the enzyme activity. Every enzyme has maximal efficiency under an optimum pH. As p
What process causes oxygen to pass from the alveoli into the lung capillaries? Diffusion is the process by which oxygen passes from the alveoli to the lung capillaries.
What is black mold? Mold is a fungus. Black mold is not an official term, since it is not possible to tell with the naked eye what type of mold is present, and many of them app
Explain mature monocot embryo:
SEXUAL REPRODUCTION You must be aware that reproduction is one of the distinguishing features of living beings. Reproduction is basically of two types: asexual and sexual. In ase
Precautions It is a common observation that BP recordings are variable when taken by different individuals. To decrease this variability it is important that certain precautio
Congenital Heart Diseases Congenital heart diseases are classified in many ways. One set of classification is cyanotic and acynotic conditions. Morphological classification
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