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What is cold-shortening
It is important to point out that over-effective chilling of hot carcasses can lead to toughness. If the temperature of the meat (muscles) can be reduced to -10 to -15oC, whilst they are still in the early pre-rigor condition (pH about 6.0-6.4), there is a tendency for shortening and thereby, toughness on subsequent cooking. This phenomenon is referred to as "cold-shortening". The tendency of cold shortening is greater when closer the temperature attained by the pre-rigor muscle is close to the freezing temperature.
Define the term - microfilaments and microtubules The cytoskeleton is, in fact, termed as the "bone and muscle" of the eukaryotic cell, and is composed of a network, consisting
How Can Total Count Can Be Obtained? Total count can be obtained microscopically by using fluorescent dyes such as acridine orange or DNA stain DAPI. The counts obtained micros
Which of the following require ATP? The movement of potassium from the outside of the neuron to the inside? The movement of sodium into the neuron through a chemically gated
Adverse effects of Abacavir In 3-9% of patients, a severe hypersensitivity reaction, usually with fever and sometimes with respiratory or gastrointestinal symptoms, malaise an
how does these phylem parasites????
Q. What is the coelom? To which structures do coeloms give birth? Are all animals coelomate? Coeloms are cavities delimited by mesoderm and Coeloms originate the cavities where
Ask questiImagine you are studying a group of amphibian species that vary in their habitats-some living in dense, murky water, and others living in very clear ponds. What kind of c
How age factors affect the requirement of protein? Age: Protein in excess of maintenance needs is required, when a new tissue is being fornled. Certain age periods, when growth
What are Cytokines? Cytokines are polypeptides, which influence the proliferation, differentiation, metabolism and activation of cells. There are three areas in cancer that hav
what is biology
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