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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 metachrosis in frogs? How it is different from change of skin colour of chemleon?
In what way may we be able to take advantage of retrotransposons in human gene therapy? How would this differ from our current use of retroviruses?
Disadvantages of Protozoa
Explain the term- PUPIL Pupil is the aperture in centre of the iris diaphragm that regulates entry of light into the eye. Colour of pupil is said to be black. Actu
Define some Precautions for Measurement of pH? 1. Never touch the membrane of the glass electrode with anything else except soft tissue paper since it is fragile and is easily
Why lymph is called the middle man of our body?
Explain Procedure for Preparation of Bacterial Smear? Now carry out the exercise using the steps enumerated herewith: 1. Collect swab samples from the suitable sampling site
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Degrade a monoglyceride that has an 18-carbon fatty acid attached to it by Ester bonds. You will have to degrade the glycerol component followed by the fatty acid in presence of O2
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