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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.
Define Types of Root Canal Perforations According to size According to size: Small perforation: ( smaller than #20 endodontic instrument ) mechanical damage to tissue is
DNA fingerprinting produces a unique banding pattern of DNA fragments for comparison with other DNA samples.
What is the autotrophic hypothesis on the origin of life? The autotrophic hypothesis on the origin of life asserts that the first living beings on earth were producers of thei
Emulsions You may have eaten Mayonnaise. Some of you may also know how it is made. Mayonnaise is a liquid in liquid dispersion, in fact a true emulsion. A true emulsion re
Q. What is parasitism? The Parasitism is the ecological interaction in which a being lives at the expense of another. The parasite often doesn't cause immediate death of the ho
How will you evaluate periimplant marginal tissues? Evaluation of the perimplant Marginal tissues can be done by using following parameters: i) Assessing the marginal mucos
Protein Classification Based on Shape There are three types of proteins on the basis of shape - Fibrous, Globular, Intermediate 1 . FIBROUS PROTEINS They ar
Which of the following statements is true regarding a trihybrid cross between two true-breeding homozygous individuals with contrasting phenotypes? Which of the following statement
what are the origin, morphology, active constituents, uses and market preparation of tanco beans ?
Describe the term Physiotherapy? Patients who are sedated, intubated and ventilated are not able to deep breathe, cough and clear secretions. Hence, it is important to do chest
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