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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.
Explain the several terms ATP, NAD, and FAD ? Adenosine Triphosphate (ATP) is an ester, an organic compound formed from a reaction between carboxylic acid and an alcohol. ATP i
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what is universality of genetic code
Proteins of Plant Origin - Cereal Proteins Cereal Proteins: Cereal grains, properly ripened and dried for optimum storage stability, have protein content ranging from 6-20%.
Fish actomyosin Fish actomyosin has been found to be quite labile and easily changed during processing and storage. During frozen storage, the actomyosin becomes progressively
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