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Enzymes utilization in Baking Industry
In the baking of bread, the preliminary process involves the mixing of wheat flour (mainly starch and proteins) with yeast and water. Starch consists of D-glucose units linked by α-1,4 glycosidic bonds with α-1,6 bonds at branching points, the enzymes α-amylase and β-amylase present in the flour cleave some of the α-1,4 bonds, the eventual products being glucose, maltose (a disaccharide) and some oligosaccharides, which cannot be broken down further, because of the presence of α-1,6 bonds. Glucose and maltose can then be metabolized by the yeast, and carbon dioxide is formed, which disintends the protein framework of the dough, ready for baking.
Another possible way to classify organisms would be to separate them into unicellular and multicellular organisms. Explain why this is not a useful classification system. Other
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The type of gene interaction in which effects of one gene override or mask the effects of other entirely different genes is known as: a) Mutation b) Linkage c) Pleitropy
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how many kingdom and phylum are there?
Nitrogen is needed mostly for the synthesis of amino acids and nucleotides. Sources of nitrogen can be obtain from organic as well as inorganic sources, but the whole target is the
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