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Explain Lamda and Kappa-carrageenan
Lamda-carrageenan at a concentration of 0.05% produces thickening and stabilization.
Sodium salts of Lamda and Kappa-carrageenan at a concentration of 0.01-0.035% gives improved dough characteristics and allows incorporation of higher levels of nonfat milk solids.
What is epistasis? What is the difference between dominant epistasis and recessive epistasis? The Epistasis is the gene interaction in which a gene (the epistatic gene) able to
Q. Dietary modification? Dietary modification includes nutritional support that allows normal growth and development. Plasma phenylalanine concentration between the range of 40
Q. Explain the Use of nitrates and nitrites in microorganisms? The use of nitrates and nitrites has been widely used in the curing of meat. The reduction of nitrates by bacteri
A species has a diploid chromosome number of 56. Is it true or false that of the 28 chromosomes in an ovum, 14 are always paternal? Ignore the effects of crossing over. Justify you
Oxidation of succinate to fimarate: This reaction is catalyzed by succinate dehydrogenase and FAD' is needed as a cofactor. Malonate, structural of succinate, competitively
classificationof algae
How are roots affected by water? Grow some seedlings in single end of a glass dish or pan. When they are about 5 cm tall start watering them on one side only and a little dista
What are universal donors and universal recipients concerning the ABO blood system? Universals donors of the ABO blood type system are the individuals of the type O. Type O blo
Explain the types of modified gellan gum There are 3 types of modified gellan gum. (a) High acetyl gellan (partially deacetylated), which provides a thermo reversible gel,
Ask question #Minimuwhat are the similarities between pisces and amphibians
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