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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.
How are the bacteria and the archaea different from all the other cellular microbes? -They have cell walls? -They can move? -They reproduce asexually? -They have no nucleus?
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Studying life histories of insects Cut large rectangular holes in the sides of a big cardboard container and cover them with muslin folded over at the edges and gummed or paste
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Knock-out experiment is a method for deleting, mutating or otherwise inactivating the gene in a mouse. This laborious technique involves transfecting a crippled gene into cultured
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howphnerogamic parasite threat to indian agriculture
Consider an axon of a neuron. At time=t1, its voltage is at threshold for an action potential; at time=t2, its voltage is at 0 millivolts prior to the peak of that action potential
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