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Describe Chemical changes in fruits and vegetables
The detailed chemical changes that occur when fruits and vegetables are boiled in water or steamed, canned, dried or frozen, are still for the most part unknown. However, certain fruits and vegetables like apples, peaches, potato etc. turn brown when cut and exposed to air. This is a result of numerous enzymatic reactions that occur in fruit and vegetables on processing. These reactions may result in changes in the appearance, texture, flavour and colour of the fruits and vegetables.
Purple (P) flowers are dominant and white (p) flowers are recessive. A homozygous dominant purple flower is crossed with a homozygous recessive white flower. what percentage of the
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Assume that you have 1 ml of a solution of amylase (an enzyme) at a concentration of 15 mg protein/ml. Calculate the volume of diluting buffer that you would have to add to 1.0 ml
Q. Can solutions with the same concentration of diverse solutes have different osmotic pressures? The osmotic pressure of a solution does not depend on the nature of the solute
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Xerophytes Xerophytes are sometimes loosely defineri as 'plants of dry habitats'. But others have defined xerophytes as 'plants which grow on the substratum that usually beco
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