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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.
Determine the Signs and Symptoms of Bulimia? 1. Binges, minimum twice a week for three months 2. Purging a Menstrual irregularities 3. Swollen glands Frequent fluct
Which of the branches of applied biology ?
Cardiac Tamponade Suspect cardiac tamponade if there is a sudden cessation of chest drainage during immediate post-operative period. The blood is getting collected i
pioneers of developmental biology and their contribution
Explain Functional property of Gelation/Viscosity Mode of action Protein-protein interactions produce matrix formations and setting Food system Salad dressings,
Define Birth weight - etiological factors for obesity? It has been shown that slow growth of the foetus in utero and during infancy is followed by accelerated weight gain in ch
Visceral larva migrans Visceral larva migrans, also known as larval granulomatosis, is a clinical syndrome produced by the extra-intestinal migration of larval nematodes and i
Q. Do the phosphate and the pentose groups give heterogeneity or homogeneity to the nucleic acid chains? What about the nitrogen- containing groups? Supported by that, which of tho
WHAT ARE THE ADVANTAGES & THE DISADVANTAGES OF PROTOZOA?
Atelectasis and Pneumonia Signs and symptoms are LV failure, hypovolemia, hypervolemia or renal vasoconstriction. Decreased breath sounds, poor ABG and poor cough reflex
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