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Binding of Pigments, synthetic dye
In addition to water, lipids and volatile flavours, food proteins can bind a number of other substances by weak interactions or by covalent bonds, depending upon their chemical structure.
Eg. Pigments, synthetic dyes (which may be used for analytical determination of proteins) and substances with mutagenic, sensitizing biological activity.
Such binding may result both in increased toxicity or detoxification and in some cases; the nutritional values can be adversely affected.
Relationship of Ecology with Other Disciplines of Biology In order to understand the scope and relevance of ecology let us consider its position in relation to other biological
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What would be the approximate number of amino acids of a protein with a mass of 203 kd? Assume an average molecular weight for amino acids of 110 grams/mol.
Q. How mineral salts participate in enzymatic activity? Many mineral salts are cofactors of enzymes that are the substances without which enzymes do not work.
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