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Define Water of hydration and Bound Water - Water Found in Food?
Water of hydration: This moisture is chemically bound to the constituents of the material and in most cases would not be considered in moisture content determinations. It is considered to be an integral part of the material.
Bound Water: Water that is in some way bound to the food that is why it exerts a vapour pressure less than that of pure water. It can frequently be thought of as the first layer of water molecules attached to a surface.
WAXES These are monoglyceride compounds. They are chemically inert (due to absence of double bonds) and insoluble in water. On heating they become soft and pliable
Why is an S strain of bacteria able to cause disease in mammals but a R strain is not? The slippery capsule stops the cells of the defence system from capturing and destroying
The major function of the nerve cells of the body is contact. This is accomplished by passing electrical and chemical messages from neuron to neuron or from neuron to one other goa
what are inorganic species
The simplified Bernoulli equation may be applied to peak velocity measurements to make non-invasive estimates of pressure gradients. Where Vl = peak velocity proximal to an obstr
Respiratory Quotient Table also shows the ratio of the volume of carbon dioxide evolved to that of the amount of oxygen consumed during oxidation. This is the respiratory' quo
What are the functional properties of gums that are considered to be important in food industries? The functional properties of gums that are considered to be important in foo
Conservative Substitution: The nucleotide mutation that alters the amino acid sequence of protein, but which causes substitution of one amino acid with another which has a side ch
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TYPE S OF LYSOSOMES (1 ) Primary Lysosomes or storage granules or protolysosome - The primary lysosomes are smaller in size, they contain hydrolytic enzyme in the form
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