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Explain Functional property of Gelation/Viscosity
Mode of action
Protein-protein interactions produce matrix formations and setting
Food system
Salad dressings, soups, setting cheeses, baked goods, gravies, meats
Pachytene: The pairing of homologous chromosomes is completed. Chromosomes become more and more thick. Each bivalent has four chromatids , which wrap around each o
Explain about the Nutritional recommendations for Healthy Ageing? You would recall reading about meal planning during various stages of life, spanning right from the infancy ti
What are clotting factors? Clotting factors are substances (enzymes, coenzymes, reagents) essential for the clotting stages to happen. Besides those triggering factors and reag
what are the organs of respiration in the lower form of animals?
List the four basic points to be kept in mind when advising food exchange. To develop the food exchange list points to keep in mind are: a) Group similar foods in one group.
Define Homogenization or Blending of Food Sample? Food homogenization - Liquid food samples are mixed manually before analyzing whereas solid foods are homogenized in a diluent
Explain the Culture Media and Its Types? A culture medium (Pl. media), we already know, is a solid or liquid preparation containing all the nutrients required by microorganisms
explain the role of photophosphorylation and chemiosmosis in photosynthesis
Why do climbers such beans plants coil up a post?
What are similarities and differences among the transcription process and the replication processes? A DNA polynucleotide chain serves as a template in replication (DNA duplica
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