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Explain Homogenization
Homogenized milk will not be affected, as the fat globules are already broken up. Homogenization increases the viscosity of whole milk but slightly decreases that of skim milk. This process breaks up the fat globule into much smaller ones and thereby provides a larger surface area. A film of protein is adsorbed on the surface of the globules and this surface being much larger than in the non-homogenized milk, a much greater adsorption takes place, which causes a higher viscosity. Skim milk, some of the protein particles may be broken and therefore, the viscosity will be reduced.
Cobalt deficiency The deficiency of cobalt is more commonly seen in ruminants fed on diets deficient in this essential micronutrient. Cobalt is stored only in limited amounts
Importance of fat synthesis and storage : As is clear from above account, all surplus nutrients, digested and absorbed from above the immediate need of body, are readily
We have no antibodies against any blood group when we are born still we say that some blood groups are incompatible for us.why?
What are the types of brain?
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explain briefly about ICZN
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