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Explain Gelation
Gelation, which occurs when yolk is frozen and thawed, is apparently due to the aggregation of yolk lipoproteins because of the imbalance and shift in water. Carbohydrates prevent increase in viscosity of yolk during drying and after drying and storage.
Explain Beef Extract and Yeast Extract These are aqueous extracts of lean beef and brewer's yeast, respectively. Beef extract provides amino acids, peptides, nucleotides, organ
Define Descending type of paper chromatography? In descending chromatography, the movement or flow of mobile phase is in downward direction. In this technique the solvent is ke
Single Cell Proteins (SCP) The term SCP was coined by Prof. Caroll Wilson (MIT) in 1966. It means the proteins obtained from microbial sources, i.e. algae, fungi, bacteria,
human skeleton
Explain about the Blanching - Food Processing? Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to free
Plants are the source of a large variety of biochemicals which are metabolites of both primary and secondary metabolism. But secondary metabolites are of much greater interest s
what is fluid mosaic model
Q. What is Secretary diarrhoea? Secretary diarrhoea: It is a result of active secretion OF electrolytes and water by the intestinal epithelium caused by bacterial and viral inf
Lack of Osseointegration (Indicated as Mobility) Loss of osseointegration can occur during the early stages of treatment because of the inability of the woven bone to interfac
Maintenance of Gut Lining After studying the digestive enzymes you would wonder why the gut linings are not digested themselves. This is because animals have several mechanism
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