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Gelation
Agar gels can be formed in very dilute solutions containing a fraction of 1% agar. In fact gelation is perceptible at concentrations as low as 0.04%. These gels are rigid, brittle, have well defined shapes and sharp melting and setting points. pH noticeably affects the strength of agar gels; as the pH decreases, gel strength weakens down to a pH of 2.5.
Define Carbohydrate metabolism - Ageing? Glucose tolerance may be impaired to some extent. Usually, the fasting blood sugar is normal. The absorption of carbohydrate is not im
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Methods of Cognitive Neuroscience Given the vast complexity of human perceptual and cognitive processes on one hand, and that of the human brain on the other (with approximately
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