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Q. Explain Degradation of Fats?
Fats are the esters of glycerol and fatty acids and are called as 'glycerides'. Fats are susceptable to hydrolysis, oxidation and other chemical changes that produce both desirable and undesirable flavour changes in foods. The pure fat cannot be attacked by microorganisms. They need an aqueous phase to grow in foods like butter, creams and margarine. Microorganisms degrade fats into glycerol, free fatty acids, ketones and alcohols.
Please explain the differences between an integral membrane protein, a Davison-Danielli peripheral membrane protein, and a protein in which alpha-helices would not be found.
A In taxonomy, what is a "KEY" ? List the different types of keys. How are they prepared and what are they used for ?sk question #Minimum 100 words accepted#
Write two functions of proteins in biological systems. The important functions of proteins in biological systems are as follows: enzymes membrane carriers anti
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 pro
economic importance of tubularia
Define Role of Buffer in Electrophoresis? Buffer ions have a two-fold purpose in electrophoresis, they carry the applied current, and they fix the pH at which electrophoresis i
Economic Significance - Conservation of Wildlife Certain wild species are important because of their actual or potential economic value to people. Wildlife resources provide p
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What was the case of Phineas Gage Some Procedures are not used experimentally on humans, but sometimes brain tissue is ablated for medical reasons such as the excision of tumo
Q. What is Pulmonary Veins in Normal Pulmonary Vasculature? The right and left upper lobe or superior pulmonary veins descend lateral to the arteries, cross in front of the hil
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