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What is the aim of milling
The aim of milling (the process including crushing and grinding) is to obtain preferentially a flour, in which the constituents of the endosperm cells predominate. The outer part of the kernel, including the germ and aleurone layer is removed. During milling of the wheat kernel, 5-8% of the starch granules are mechanically damaged. The extent depends both on the type and intensity of milling and on the hardness of the kernel - harder the structure (of the kernel), greater the damage. Since the rate of water absorption during dough making and the enzymatic degradation of starch increases with increasing damage, these are important for the baking process and desirable to a limited extent.
How we write assimgment about mycobiology of mycoplasma in detail
DNA sequencing is the process of reading the nucleotide bases in a DNA molecule. It includes any technology or method which is used to verify the order of the four bases- guanine,
What is the formula for calculation of bone distortion The following formula can be used to calculate for distortion: Effective Bone available = Reference sphere diameter ×
general character and classification of platyhelminthes
MOUT H - It is as transverse slit. It is pseudo type i.e. not open directly into alimentary canal. Mouth is covered by upper & lower movable lips. Movement is due to arb
Isolation of dna fragments bound strongly with protein 1. Through pcr Pcr permits isolation of dna fragments from genomic dna through selective amplification of a spe
explain spermatogenesis
What is Hemorrhage Mild to moderate capillary ooze can readily be controlled by pressure packing. A more severe venous or, in rarer instances, an arterial bleed may require cl
Digestion of Nucleic Acids Several nucleases present in the pancreatic juice like RNAase and DNAase digest various nucleic acids- These enzymes are endonucleases which h
How to increase in the amount of glucokinase in liver Consumption of a meal rich in carbohydrate or administration of insulin initiate an increase in the amount of glucokin
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