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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.
Who first discovered eye anatomy?
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Proteolytic enzymes They catalyze the hydrolysis of peptide bonds in other proteins. In order to prevent them doing generalized damage to all cellular proteins, they are often
What is the genetic family tree? The Genetic family tree is a schematic family tree that shows the biological inheritance of some trait through successive generations. The G
what is the difference between anaisogyami & oogyami?
Define Protein Stabilized Food Emulsions? Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in
Explain Counter Stain - Ziehl-Neelsen Method? Methylene blue is used to stain previously decolourized cells. All non acid-fast bacteria de-stained by acid alcohol now absorbs c
Determine some Food Sources for Copper? Foods containing more than 1 mg copper per 1000 kilocalories are considered high in copper and include green leafy vegetables, nuts, leg
What are plant cell vacuoles? What are their functions? How is the covering membrane of the vacuoles called? Ans) Plant cell vacuoles are cell structures delimited by membranes
Adverse Effects of Valacyclovir Valacyclovir is generally well tolerated; adverse effects are similar to those with acyclovir. GI disturbance, headache, rash, CNS effects such
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