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Explain The proteins stabilize emulsions The proteins stabilize emulsions and contribute physical and rheological properties, like thickness, viscosity, elasticity and r
Determine the term Memory - Psychological tests The acquisition, reaction, and retrieval of new information is a domain of much importance in infants and young children at risk
Explain Food Applications of xanthan Xanthan gum is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations, endowing it w
Explain the Stool weight and laxation? The amount of stool excreted varies markedly from individual to individual and in an individual over a period of time. Faeces are complex
What are the 3 phases of seed formation
C h oice of transgenic animal First and foremost is the selection of animal species in which gene of interest is to be transferred. Whatever is the goal of production of tran
Define Root-End Resection Apicoectomy a. Examine the root surface before cutting for: cracks, anatomical variations, and quality of orthograde obturation. b. Cut the root en
Q How is the large size of some cephalopods related to the kind of circulatory system they present? In cephalopods the circulatory system is closed and this provides more press
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Q. Explain Spoilage of Cereals and Cereal Products? Cereals are the main source of energy to human beings. There are several varieties of cereals, of which wheat and rice are t
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