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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.
Storage Excretion Many insects exhibit a phenomenon known as storage excretion. If excretory products are stored in the body instead of being eliminated, no water is expended
POSSIBLE ERRORS IN DRUG ADMINISTRATION There can be various reasons for error in administering drugs: i) Poor communication of intention by the prescriber. ii) Failur
Explain about Fats and oils Fats and oils are a unique class of agricultural products in that a high degree of interchangeability among them is possible for many products and u
Define Procedure for Determination of Blood Glucose by Nelson Somogyi Method? 1. Label a series of Folins tubes with blank (B), standard (S1-S5) and sample (SA 1-2) and place
What is omnispective classification
How do taenias obtain food and make gas exchange? Tapeworms have hooks and sucking structures on their heads (scolex) that fixate the parasite in the gut wall; these structures
How does refrigeration help to stop food from going bad? Western diets are often unhealthy due to they have too much sugar and fat, and not sufficient fibre.
classification of invertebrate
Define about the Ultraviolet rays - carcinogenic? Ultraviolet rays: There is ample evidence from epidemiological studies that ultra violet rays derived from the sun induce an i
Cystic fibrosis (CF) is caused by a variety of mutations in the CFTR gene. Imagine you have identified a new single-base pair mutation (A→T) in an exon of the CFTR gene. You wish t
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