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What is Gels
Sol is free flowing liquid at room temperature, when it becomes relatively firm, it is called a gel. There are a number of factors that affect the strengths, elasticity and brittleness of the gel such as concentration of the jelling agent (particulates), salt content, pH and temperature.
Factors Controlling Stomatal Aperture 'Khul Ja Sim Sim' the two rocks slide and the gates to a great treasure open. With these magic words "Ali Baba and Chalis Chor" could ope
What is the tympanum? In which part of the ear is it located and what is its function? The tympanum (or ear drum) is a membrane located in the middle ear just after the auditor
how do humans reproduce?
Q. Antimicrobial Barriers - proliferation of microorganisms? The first barrier is the integument: a physical barrier to protect the food, e.g., the shell on eggs, the skin on
FUNCTIONS OF SKIN - Skin performs various diverse functions, that is why it is called "jack of all trades". 1 . Protection - The skin protects the internal soft or
Oligosaccharides are short chains of monosaccharides linked together by glycosidic bonds. In case of oligosaccharides linked to proteins (glycoproteins) or lipids (glycolipids) o
Effect on Microbial Growth and Activity Bacteria require higher aw for growth than fungi. Gram-negative bacteria have higher requirements than gram positives. Most spoilage ba
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Mechanism of Carcinogenesis In the preceding sub-section you learnt that carcinogenesis is a multistep process. Even though cancer may be caused by many agents chemical, p
Explain the Basic Concept of Adulteration? Food adulteration is the change in original composition and quality of food by adding, removing or substituting some ingredients of f
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