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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.
List out the Different Preservation Techniques? The different preservation techniques commonly used today are given in the Table. Table: Methods of food preservation a)
Methods Useful in Self-Incompatibility More specific methods useful in overcoming self-incompatibility are mentioned below 1. Bud Pollination : In Petunia axillaris early
Q. What do active transport and facilitated diffusion have in common? What are the dissimilarity between them? Facilitated diffusion can be perplexed with active transport beca
Microorganisms Acquired During Transport, Handling and Processing of Raw Foods Microorganisms can come from truck, tanker, food handlers and equipment and utensils used in the
Vapour Pressure The intermolecular forces in a liquid prevent most molecules from escaping from the surface. However, due to molecular collisions, some molecules have sufficien
Fate of the germ layers In cnidarians and ctenophores, all the cell types develop from either ectoderm or endoderm. Similarly all the tissues and organs in the rest of the ani
Q. Does pH affect the enzyme activity? The concentrations of hydrogen ions in solution affect the enzyme activity. Each enzyme has utmost efficiency under an optimum p H . S
Characteristic of Ecotone A general characteristic of ecotone is that it has sufficiently greater number of species and the diversity of most of the species at times is higher
Explain the Transmission Electron Microscope Here, thin and dehydrated specimen is used. Electrons pass through the specimen and form image on to photographic film. These are u
Non-Conventional Feed Resources There are many non-traditional or non-conventional materials which are available in abundance and can form potential source of feedstuffs for f
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