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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.
Modern Biology Increasing advancement in biotechnology has brought about a veritable explosion of Biological knowledge since early 1950s.This vast modern biological information
Consider cell with a diploid chromosome number of 4 (2n=4), one pair of the chromosomes is metacentric,the other is acrocentric. The metacentric is labeled a 1 a 1 while the acr
what is the importance of lignin in xylem formation
S m o k in g of Meat Products The purpose of smoking meat is to develop a distinctive flavour, aroma and appearance. These attributes can also be achieved with liquid smok
Jaundice (Icterus) Jaundice is classified as pre-hepatic (hemolytic), hepatic and post-hepatic (obstructive) depending on origin of the problem, and is characterized by yellowi
A brief history of heart surgery : The dawn of Paediatric cardiac surgery was on August 26, 1938 when Robert, Gross, at the boston Children's Hospital, ligated ductus arteriosus
why the excretory organ of prawn is called ''green gland''?
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What is Cardiac Transplantation ? Cardiac Transplantation : The first successful clinical heart transplant was done by Christian Bmnard at Cape Town in South Africa in 196
site of fertilistion in human
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