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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.
CHLAMYDIOSIS Amongst various causes of morbidity and mortality chlamydiosis is recognized as one of the important infectious conditions and emerging as threat to the livestock due
Gastrointestinal Hormones The three main mammalian gastrointestinal hormones are secretin, gastrin and cholecystokinin (CCK). There are several other hormones all peptides. Th
What is Archaebacteria ? Archaebacteria is a relatively new grouping that was created in the light of relatively recent biochemical and electron microscopic evidence. These fin
What is immunity
Genetic Defect in Pyruvate Dehydrogenase A defed in any of the protein subunits of PDH can result in decrease or complete loss of activity. Severe cases are usually fatal. Sy
What is the function of glucose-6-phosphatase? a) catalyze removal of one phosphate group from glucose b) catalyze removal of six phosphate groups from glucose c) catalyze the remo
Which type of cell came first in evolution - the eukaryotic cell or the prokaryotic cell? This is an interesting problem of biological evolution. The most accepted hypothesis a
Q. Dietary tips for hyperlipideinic patients? It is important to note here that the dietary modifications need to be individual in each patient and these should be tailored lo
Flighting adaptations in birds
What is global warming? Global warming is the enhance in the temperature of the planet due to accumulation of some gases in the atmosphere, especially gases that retain the sol
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