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Curdlan
Curdlan, a glucan with (1→3) is produced by bacterium Alkaliqenus faecalis var. myogenes and some related bacteria. It is a tasteless, odorless white powder, which swells upon the addition of water. Upon heating low concentrations of gum suspensions, a cloudy, opaque gel forms at temperatures above 800C. This gel is irreversible and is not affected by cooling heating or freezing. The gel will form over a wide pH range from 1.0 to 11.5 and tends to show syneresis upon ageing.
Explain how you would create a standard curve to determine the amount of orange dye that had been added to a can of orange soda
Explain the Protein Efficiency Ratio (PER)? PER method was developed by Osborne, Mendel and Ferry in 1919 and is based on the growth of young rats. The diets usually contain 10
Chordal Sparing Operation : For sparing both leaflets, an incision is made on the anterior leaflet close to the annulus and then extended centrally and the two segments,
what are the disadvantages of protozoa
Bacteriophage is a virus which infects a bacterium and which is many times used in molecular genetics experiments as the vector, or cloning vehicle. Recombinant phages can be made
Define Tertiary level care - Public Nutrition? This is the highest level of health case available to the community for dealing with their most complex health problems, which ca
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What is the life cycle of the gymnosperms? As all plants they show a diplobiontic life cycle, i.e., alternation of generations with diploid and haploid stages. The lasting (fin
respiration
S a f e ty, ethical and welfare considerations Development of transgenic organisms is proceeding in an environment of intense public debate about safety, environmental impa
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