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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.
Poriferans and cnidarians do not have excretory systems. Do platyhelminthes have an excretory system? Platyhelminthes have a primitive excretory system made of flame cells (als
State three conditions in a society which could contribute to a reduction in the birth rate. Birth rate might be decreased by (i) later marriages (as smaller families), (
Explain the Properties Locust bean gum Locust bean gum is slightly soluble in room temperature water and must be heated to 75 to 85 o C for complete hydration and viscosity dev
Effect on Microbial Growth and Ecology Redox potential exerts an important selective effect on the microflora of a food since it will decide the type of microorganism that can
Explain the Sticky Films - Food Microbiology? Sticky films or tape are pressed against the surface to be assessed. Exposed film/tape is then pressed on the agar plate and analy
The use of the gums in various foods may affect the following functional properties: 1. Water-binding capacity 2. Rheological properties 3. Capacity to form film or gel
What are plasmids? What is the importance of plasmids for the recombinant DNA technology? Plasmids are circular fragments of DNA that are accessories to the major bacterial DNA
morphological characterstics of e histolytica
Define National Iodine Deficiency Disorder Control Programme (NIDDCP)? The prevalence of iodine deficiency disorders (IDD) are seen more among adolescent's young adults and sc
Why is the carbon dioxide concentration a limiting factor of the photosynthesis process? When the carbon dioxide concentration is increased indefinitely is photosynthesis also incr
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