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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 desserts, spreads or whipped cream.
You ran both a body temperature and room temperature test for each enzyme you tested. Did the two temperatures seem to have an effect on the enzyme Exercise? Why or why not?
Explain Materials for Root End Filling- Amalgam a) Its radiopacity is the better than any other REF materials b) Greatest amount of leakage! c) Corrosion, and significant
Explain about the Radiation Therapy? Radiation therapy is one of the options for the treatment of various tumors. During the administration of radiation patients experience acu
Benzathine penicillin given every three weeks as IM injection (1.2 mega units) has given the best results. Oral agents (penicillin V) are given in patients with lower risk of rheum
Quantitative changes The quantitative changes in the availability of the active biomolecules occur in order to compensate for the loss of efficiency of the system caused by th
Out of 67,410 randomly selected surgeries tracked in a study in the UK, 2832 were followed by surgical site infections. a. What is the best estimate of the probability of an
Q. What do you mean by Canning? Canning The term canning is generally applied to foods, more specifically, to the foods preserved by heat processing. It aimgto destroy microo
How can the hypothesis that asserts that chloroplasts as well as mitochondria were primitive prokaryotes that associated in mutualism with primitive anaerobic eukaryotic cells be c
Explain Dehydration Dehydration is one of the ancient food processing techniques. Dehydration means to completely remove water under controlled conditions, in such a way
multiple choice question
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