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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.
About 90% of ozone of atmosphere resides in stratosphere (16 to 40 km) layer of atmosphere as ozone layer. It protects life on this planet from harmful U.V. radiations. In absence
Gum Tragacanth Gum tragacanth, the exudation of Astragalus species, is defined as the "dried gummy exudate" obtained from Astragalus gummifer Labillardiere. Gum tragacanth is
Long buccal nerve The long buccal nerve is a branch of the mandibular division of the trigeminal nerve which provides sensory innervation to the buccal gingiva and mucosa of th
NEUROPSYCHOLOGICAL BATTERY The battery was published in 1980 by Western Psychological Services and is now extensively used in clinical and research applications. An alternate
Explain the Work of John Ray in Animal Taxonomy? The first important work on both animal and plants was initiated by John Ray (1627-1705). He followed Aristotle and divided ani
what is a scientific name of mango?
A fifth member of the monoamine transmitter group is histamine. That release histamine as their neurotransmitter is located in the hypothalamus and project to cerebral cortex, lim
Define the Larval stages of fasciola hepatica? Fasciola hapatica reproduces both sexual and asexually. Cross-fertilization is of common occurrence. Copulation takes place in t
Q. What are gonads? What are the male and the female gonads in humans? Gonads are the organs that produce gametes they contain the germ cells that undergo division and generate
Q. How are artificial and natural pearls created? Pearls are made from small strange particles that deposit between the mantle and the shell of the oyster. These particles trig
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