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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.
Components of Ecosystem The components of the ecosystem can be categorised into abiotic or non-living and biotic or living components; Abiotic components: The important ab
phyla of animal like protists that have free living members
What is sustainable agriculture? Describe the contribution of biopesticides and biofertilisers in sustainable agriculture.
Chemical disasters arise from harmful and potentially hazardous chemicals, which if released of misused can pose a threat to the environmental. Its range depends upon military and
Problem 1: "Structural Genomics aims at determination of the 3D structure of all proteins". Describe with techniques Show genomic techniques for determination of 3D struc
Planning of Nursing Care The goals of nursing care are: Administer oral iron supplements and parenteral iron therapy. Provide nutritional counselling and educate t
P A TTERN OF GROWTH - 1 . ISOMETRIC - In it an organ grows at the same rate as the rest of body. External form of body is not changed. eg. fish, locust. 2 .
Explain about the Lignans? Lignans are diphenolic compounds formed by dilnerization of 2 cinnamic acid residues. Most lignans apparently pass through the GIT as fibre. Some lig
Drug Intolerance For patients who cannot tolerate rifampin, alternative regimens include 9-12 months of isoniazid, ethambutol and pyrazinamide, with or without a fluoroquinolo
What is Allantois One of the extraembryonic eggs found in the amniote animals. The allantois contains the metabolic wastes created by the developing embryo. May also be involved
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