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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.
defitionce of vitamin d
The environmental pollution has become a biggest threat to humanity. To over-come this problem a suitable preventive legislation is need of hour. The problems of acid rain ,ozone
#questitypes of plant breeding on..
VITAMIN - E Also known as beauty vitamin / tocopherol / antisterlity vitamin . Antioxidant because it inhibits peroxide formation. It stops undesired oxidation. It
Rice milling Rice milling involves the following processing steps: rough rice (paddy rice) → hull removal → brown rice → polishing to remove the bran coats (fruits and seed
Conscious experience is probably the most familiar mental process that we know, yet its workings remain mysterious. Consciousness is not directly accessible for study. Hence the ne
what is the composition of enzymes ?
Explain the major classes of lipids The major classes of lipids are simple lipids (acylglycerols and waxes); Compound lipids (glycerophospholipids); Derived lipids (compounds t
What are the female pronucleus and the male pronucleus? The female pronucleus is the proper haploid nucleus of the egg cell. Male pronucleus is the haploid nucleus of the sperm
Q. What is population growth rate? The Population growth rate (PGR) is the percent variation between the numbers of individuals in a population at two different times. Thus the
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