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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.
Cold Chain System Vaccines are sensitive to heat. On exposure to heat their potency is lost. Once a vaccine has lost its potency it cannot be regained, so it is important
Write two functions of proteins in biological systems. The important functions of proteins in biological systems are as follows: enzymes membrane carriers anti
How to Recognition of Congenital Heart Disease ? The manifestations of CE-ID are different in a neonate, an infant or a child. It is often easy to recognise the presence of CHD
55yrs old woman had burns and has lost 6% body fluid.She weighs 50Kg.How much fluid does she need to replace the lost fluid.
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What is sustainable agriculture? Describe the contribution of biopesticides and biofertilisers in sustainable agriculture.
Determine the main four events of bone remodeling Quiescence refers to the resting state of the bone surface. This includes all of the bone surfaces. Activation is the recr
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