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What are the non-protein ingredients
The methods utilized for the removal of non-protein ingredients should be such that it should not affect the nutritional and functional properties of the protein to a great extent. Most of the work has been done on the preparation of soy protein isolates and concentrates and whey protein concentrates.
How is a prototype drug different from other drugs in the same class?
C h ic k e n infectious anemia (CIA) Chicken infectious anemia virus (CIAV), a member of genus Gyrovirus of the family Circoviridae, is the causative agent of chicken infe
Cytokinins - Apical Dominance Cytokinins are also involved in the regulation of apical dominance. Wickson and Thimann studied the interaction of cytokinins and auxins in contr
Pre-procedural mouth rinse Patients' use of a an anti-microbial mouthwash of 0.12% chlorhexidine gluconate solution for 30 seconds prior to intra-oral procedures will reduce th
In the absence of any large scale envirorrmental change that is, in more or less uniform environments, populations often maintain a stable genetic constitution with respect to many
To show the effects of yeast on dough Mix together some sugar, water and flour in the proportions to make good bread dough. Divide the dough into two equivalent parts. Stir a h
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Explain Matching energy intake to energy expenditure? To be in energy balance, an athlete needs to consume about the same number of calories that he or she expends on a daily
Substances which are insoluble in a membrane are carried across membrane with concentration gradient by means of a carrier molecule in a process termed as: a) Diffusion. b)
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