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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.
A pure phospholipid bilayer with its hydrophobic interior, is permeable to water and gases such as O2, CO2, N2 and small uncharged polar molecules such as urea, ethanol, bu
Parasites - Biological Stress Many insects and microorganisms can feed upon tissues and saps of living plants. Hence plants must be protected against such parasites either by
Q. Explain the factors on which Spoilage of fish depends? i) The type offish. Different types of fish are susceptible to spoilage due to shape and size. A fat fish is suscept
Meaning of Behaviour Change Communication Now day's very common term used for giving health education to people and for giving information to bring change in behaviour is Behav
Freeze Fracture Electron Microscopy Freeze fracture electron microscopy i a technique lo reveal the surface features of hydrophobic interior of cell membrane. In this technique,
Phototherapy As you know exposure of the jaundiced infant to blue, white or green light is effective in reducing the serum billirubin level. When bilirubin absorbs light, ser
To be in good health, we need to take food. Energy is provided by food to carry out activities in day to day life. In the same way, a diabetic patient also needs healthy food for e
General information about disinfectants A disinfectant is a chemical that kills disease-causing agents on contact. Natural disinfection agents, such as sunlight, heat, keeping
Define Principle for Simple Staining of Bacterial Cultures? In simple staining, a single staining agent preferably a basic dye is used. Commonly used basic stains are carbol fu
Explain the Occurrence of Vitamin C Vitamin C (ascorbic acid) is an active ingredient present in any animal or vegetable cell which occurs in the plant in free form and also bo
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