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Define Surface properties of Proteins?
The surface properties relates primarily to surface tension, emulsification and foaming characteristics of proteins, which are discussed herewith:
Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
Name the enzyme present in saliva and say what type of food it acts on. The enzyme in saliva is salivary amylase and it acts on starch.
What do you understand by Carcinogen? Carcinogen is an agent or a process, which significantly triggers the cell to grow in an uncontrolled manner producing malignant neoplasm
Which statement is correct? A. Synapomorphies identify monophyletic groups. B. A synapomorphy may arise due to covergent evolution. C. A synapomorphy is an ancestral trait. D. Syna
Types of Surgery : Tricuspid valvotomy is done as an open procedure at the end of surgery on mitral and/or aortic valve. It can be done on an arrested heart or on a beating heart
Uncompetitive inhibition In this type of inhibition, the inhibitor only binds with the enzyme-substrate complex making it inactive. As a result, the product formation
How many of the same proteins are made at the same time by each ribosome in the translation of one mRNA molecule? How does consecutive protein production occur in translation?
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describe the diversity in the feeding habits and locomotion of annelids
AQUATIC ADAPTATION IN ANIMALS
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