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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.
Explain about Oil-bearing fruits Oil-bearing fruits, nuts and seeds have been grown and used for food for many centuries. More than 100 varieties of plants are known to have oi
Amphibia n - 3 chambered heart 2 auricles and 1 ventricle. Sinus venosus and truncus arteriosus (its main part is pylengium) present. Incomplete double circulation prese
what process provides the energy for muscle contraction?
ELIZA stands for enzyme linked immune diffusion assays. It works on standard of antigen antibody reaction.
Q. Ecological Evidence of organisms to environment? Ecology is concerned with organisms in relationships to their environment. These relationships may be classified as biotic,
Why is there a concern on waste water?
What do you mean by crystalline style? A rodlike structure in some mollusc stomachs which is made of enzymatic proteins required for digestion. Cilia lining the stomach rotate
Which technique would you use to A) see if a particular protein bound to a piece of DNA B) Detect exactly where on a piece of DNA a protein bound.
Explain the Conjunctival impression Cytology (CIC)? Conjunctival impression cytology (CIC) is a simple, rapid and inexpensive method which is suitable for a field survey. By to
Regulation of Ammonia Assimilation Heterotrophic bacteria like Escherichia coli and Klebsiella aerogenes induce the operation of GS-glutamate synthase pathway of ammonia assim
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