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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.
What is the significance of magnesium for plants? What are the other main biological functions of magnesium? Magnesium is fundamentally significant for plants because it is par
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What is the thigmotropism? The Thigmotropism is the growth or movement of the plant in response to mechanical stimuli (touch or physical contact), as when a plant grows around
Plot the data as a suitable graph. Join the points with the best-fitting smooth curve.Temperature oC(5,10,11,13,17,19) Time taken for eggs to hatch/h 230 90 70 30 25
Which part of the carbon cycle is responsible for the enhancing concentration of carbon dioxide in the atmosphere. The burning of fossilized products (coal and oil) of some pla
TYPES OF ASEXUAL REPRODUCTION 1 . Binar y fission - Amoeba 2. Multipl e fission -
What are niches and competitive exclusion?
Define the Physical and Chemical Factors That Affect the Pasteurization? There are a few other physical and chemical factors that affect the pasteurization method. These involv
Determine about the visual axes of eyes In normal eyes, the visual axes are parallel to each other in the primary position of gaze. This position is usually maintained but in t
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