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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.
What is Iris Coloboma Coloboma is a congenital abnormality due to non-fusion of the embryonic choroidal fissure. It can affect any part of the eye and may involve the optic ner
I have no idea how to do this: two gene loci, A and B, assort independently, and alleles A and B are dominant over alleles a and b. Indicate the probability of producing: an AB phe
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Assume for this question that we are discussing a rare human disorder. Describe as detailed as possible the characteristics of this disorder if it is: autosomal dominant autosomal
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How Water Balance Take Place in Human Body? The amount of fluid in the body is tightly controlled because imbalance can be devastating. In a normal individual, the maintenance
Define Precaution for Separation of Amino Acids by Paper Chromatography? 1. Hold the paper with the extra strip kept at one side. Handling of whatman paper with hand should be
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