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What is digestion?
Digestion is the breaking down of larger organic molecules obtained from the diet, e.g. carbohydrates, fats, proteins, into smaller ones, as glucose, fatty acids, glycerol and amino acids.
Explain the Objectives of Taxonomy Let us summarise the objectives of taxonomy: 1. To inventory the world flora and fauna 2. To provide a method for identification and co
What are Pure Culture Techniques? Microorganisms can be isolated from various natural environments like soil, food, water, sewage, decomposing matter and even from infectious m
Explain Functional property of WaterBinding/ Hydration Mode of action Proteins can help reduce formula costs as the proteins hold additional water. Food system
What is a phyletic lineage?
Explain the Hydrophobic Grid Membrane Filter (HGMF)? It is also used to enumerate microorganisms from a variety of food samples. By using this method, organisms as few as 10 ce
Glanders The disease, also known as equine nasal phithisis, farcy or malleus, is highly infectious anthropozoonosis and is caused by Burkholderia (earlier Pseudomonas) mallei.
The nitrogenase complex is extremely sensitive to inactivation by O2, so the enzyme must be protected from this reactive substance. During the root nodules of legumi
What would be the approximate number of amino acids of a protein with a mass of 203 kd? Assume an average molecular weight for amino acids of 110 grams/mol.
Charles Darwin was the first person to suggest that: a. the present forms of all existing species are the result of natural selection b. species have changed over long periods of t
Explain Carbonating - method of food preservation? Carbonated water is the water in which carbon dioxide gas has been dissolved under pressure. By eliminating oxygen, carbonate
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