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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.
Define briefly about the Seed Proteins? Although a large number of plants produce seeds having protein contents in excess of 15%, only a few are utilized for food, eg. soybean,
Myoglobin We can build up the structure of haemoglobin by considering a single unit or monomeric form caned myoglobin. This consists of a single polypeptide chain the globin i
How Folate is Important For Pregnant Women? Folate is also important for pregnant women. Low blood levels of folate during pregnancy can cause neural tube defects-anencephaly (
Applications of Computers in Medical and Nursing Establishment As computers are heavily used for storing and retrieving data the application can be administrative, clinica
Q. Which is the brain region responsible for the regulation of breathing and blood pressure? The neural regulation of breathing, blood pressure and other physiological paramete
Biotechnological applications of enzymes Although enzymes have been used in certain industrial processes for centuries, their precise role or even their identity was not known
Why roots of many swamp plants have a special morphology? The Swamp and The marsh plants in general present supporting roots that ramify from portions of the stem above the gro
Style of Stigma Interaction The style has been distinguished into two types: In open styles a stylar canal is present which is lined with a well-developed glandul
Many of the free energy free during the oxidation of glucose to CO 2 is retained in the decreasing coenzymes NADH and FADH 2 producing while glycolysis and the citric acid cycle.
a) What is 'vaso-constriction'? b) What are the effects of vaso-constriction in the skin? a) Vaso-constriction is the reduce in diameter of small arterioles an
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