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Emulsions
You may have eaten Mayonnaise. Some of you may also know how it is made. Mayonnaise is a liquid in liquid dispersion, in fact a true emulsion. A true emulsion represents a colloidal dispersion of one liquid in another when both liquids are mutually immiscible. Emulsions exhibit the characteristics of colloidal systems, the particle of the dispersed phase being about 0.1 mm. The liquid in which the dispersion takes place is called the continuous phase.
Monocotyledonous Embryo The early development of the proembryo in monocots follows the same pattern as in the dicots. However, at the time of differentiation in the globular
Name a few foods which are best blanched? Yes, green beans, carrots, okra, turnip and cabbage should always be blanched. On the other hand, blanching is not needed for onions,
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Define Poverty and ignorance - cause of anaemia is dietary? Low purchasing power of the communities and their consequent inability to meet the nutrient requirements, even after
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Pyruvate carboxylation Pyruvate carboxylation : In this reaction, pyruvate, CO, and ATP are converted to oxaloacetate, ADP and Pi catalysed by the enzymepyruvate carboxylase
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What is meant by "mutualist exploration of cellulose digestion", a phenomenon that occurs in some mammals and insects? Herbivorous animals eat great amounts of cellulose, a sub
Give three examples of artificial selection. Include examples of both animals and plants. Answers will vary, but could include domestic cats, domestic dogs, cattle, sheep, an
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