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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.
Explain about the Oral cavity and alimental-y tract? Various functional changes and decline in secretary function occur in the digestive tract with aging. These include: Or
What do you understand by Coelenteron? The name given to internal cavity of the cnidarians. This is an incomplete gut with just one opening, the mouth. Food to be digested and
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Explain Lipid Transport in Nutritional Care? Proteins provide the transport mechanism for lipids by forming lipoproteins. This helps to prevent fatty infiltration and hence pro
Chylomicrons, the widest of the lipoproteins, are synthesized in the intestine. They including ingested triacylglycerols to other tissues, mainly skeletal muscle and adipose tissue
Q. According to the stimuli they collect how are the sensory receptors classified? The sensory receptors are classified according to the stimuli they get: mechanoreceptors are
Define Listeriosis monocytogenes L. monocytogenes can grow over the temperature range of about 1 0 to 45 0 C and the pH range 4.1 to around 9.6, it maybe expected to survive
Q Why do protease-supplying cells of the stomach and of the pancreas make only precursors of the active proteolytic enzymes? The stomach and the pancreas make zymogens of the p
What problem would most likely to occur if a haploid cell attempted to perform meiosis? The cell could not replicate its DNA prior to meiosis.The cell could not pair homologous
What is the etiological agent and the main manifestations of cholera? Cholera is a bacterial disease caused by the Vibrio cholerae. The disease is transmitted by fecal-oral rou
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