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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.
How the Rhizopus reproduce? Rhizopus usually reproduce asexually, but under unfavourable conditions, sexual reproduction (isogamous) occur resulting in formation of zygospores
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What are the plant root hairs? Where can they be found and what is their function? The root hairs are external elongated projections of the root epidermis. Their role is to
Explain Need For Microbiological Analysis of Environment Samples? Once the food is harvested, it passes through various operating steps before reaching the consumer. These step
Define Flow Phase in Physiological Response to injury? It is characterized by hyper metabolism, increased cardiac output, increased urinary nitrogen losses, altered glucose met
Define about the Carbohydrates? In the previous unit we have studied about the energy requirements. You now know that energy must be supplied regularly to individuals through t
What are the endocrine glands involved in the menstrual cycle? What are the hormones in action? The endocrine glands that secrete hormones included in the menstrual cycle are t
Why have biologists and bioinformaticians embraced the Web as a vehicle for disseminating data so quickly, whereas clinicians and clinical informaticians have been more hesitant to
Describe Respiratory System? The respiratory system is responsible for the transport of oxygen and carbon dioxide from outside the body to and from the blood. This process is c
What is the difference between nematocyst and spicules? Nematocysts are on Cnidarians Spicules are in Poriferae
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