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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.
Diagnosis of lyme disease In endemic areas, Lyme disease is diagnosed by recognition of erythema migrans. IgG antibodies to B. burgdorferi are usually detectable 4 to 6 weeks a
Define Ziehl-Neelsen Staining Technique? Ziehl-Neelsen staining is used for staining these bacteria. The technique was discovered first by Robert Koch during his pioneering inv
A volcanic eruption removes all plant life from a valley below the volcano Explain why succession following the eruption is likely to happen more quickly on the valley floor than o
different applications of microbiology
Actions of Gastrointestinal hormones Secretin is released under acidic conditions (low pH); digested fat or bile initiates production of pancreatic juice low in enzymes but ri
CHITIN It is polymer of N-acetyl-D-glucosamine. It is a structural homopolysaccharide found in the fungal walls as fungus cellulose and as chitin in the exoskeleton of
HUMAN SKELETON - Hard supportive or protective elements of the animal body form the skeleton system. It's study in osteology. EXOSKELETO N - Present outside skin. It
what is a proliferation
A lipoprotein is a biochemical assembly which haves both lipids and proteins, bound to the proteins that allow fats to move by the water outside and inside cells. The proteins serv
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