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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.
The Eukaryotic cells have five several DNA polymerases; α, β, γ, δ or ε. The DNA polymerases contained in replication of chromosomal DNA are α and δ. DNA polymerases β or ε are con
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differenciate between plasma and serum
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Nutrient Cycles All ecosystems have certain common basic features of structure and function. They all have living and non-living components through which there is a flow of en
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