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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.
Q. Etiological factor of gastritis? They are same as acute. Generally acute gastritis if well treated gets healed in 3-4 days, however if untreated can progress to chronic gast
In most axons, myelin sheath is interrupted at intervals of about 1 millimeter or more. These interruptions are known as: a) Collaterals b) Nodes of Ranvier (pron: ron-vee-ay)
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 d
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At 1 AM, a healthy squid giant axon is placed in a bath of normal squid physiological extracellular saline and is internally perfused with normal squid intracellular saline.
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Oxaloacetate has two main roles. It is an intermediate which is consumed in gluconeogenesis and it is also a key intermediate in the citric acid cycle where it fuses with acetyl Co
Cobalt Cobalt functions as a component of vitamin B12 (cobalamin). Ruminants are not dependent on a dietary source of vitamin B12 because ruminal microorganisms can synthesize B
What is vernalisation? How is the process of vernalisation benefits to plants?
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