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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.
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B o tu l i s m It is a toxicity in chickens, turkeys, ducks and other aquatic birds caused by a bacterial toxin produced by anaerobic bacteria Clostridium botulinum mai
State about polyploid cells During development cells of certain tissues like the salivary gland and liver produce extraordinary amounts of selected proteins. This is often achi
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What are the excretory organ in protozoa,coelenterates, insects,spider,and arthropods
Total Arterial Re-vascnlarisation : In total arterial re-vascularisalion (TAR) end of the right internal mammary artery (RIMA) or radial arlery (RA) is anastomosed to the side of
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While explaining the concept of natural selection, we have stressed the fact that natural selection is synonymous with differential or non-random reproduction. Natural selection ai
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