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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 are the Abnormalities of gaze Normal gaze is when visual axes both eyes are parallel in primary gaze. when visual axes are not parallel in primary gaze, it is abnormal ga
Parthenogenesis The development of egg to form an animal without fertilization is called as parthnogenesis. Parthenogenesis was discovered by Charles Bonnet in the egg of se
Define the Iodine Test - Carbohydrates? This test is given by polysaccharides and is not given by monosaccharides or disaccharides. Principle Iodine forms a coloured ad
Estimate Daily energy requirement and safe protein intake? The estimated mean daily per capita energy requirement of 2070 Kcal rounded up to 2100 Kcal is based on WHO technica
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Explain Prosoma in details. First tagma of a cheliciform consisting of the first six segments of the body. Appendages on the prosoma are involved in locomotion and feeding. Pro
Describe the Complete transposition of great arteries ? Lethal, relatively frequent malformation. Without treatment, it results in 30 per cent mortality within the first week o
Mineral availability of organic mineral complexes A number of mineral chelates and complexes are available from a variety of manufacturers. A chelate is described as a metal c
Nuclease is an enzyme which degrades the nucleic acids. A nuclease can be DNA-specific (a DNase), RNA-specific (RNase) or non-specific. It might act only on single stranded nuclei
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