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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.
economic importance of the phylum protozoa
Q. How mineral salts participate in enzymatic activity? Many mineral salts are cofactors of enzymes that are the substances without which enzymes do not work.
Define the Enzyme deficiency or defects? A food sensitivity or intolerance can occur when the body has difficulty in digesting a particular food and therefore reacts against it
A n a e r o b i c lagoon system This specific system of liquid manure handling is restricted to organized dairy farms, where the flushed manure is directed into an anae
Difference between unconditioned and conditioned reflex action- S.NO . 1. UNCONDITIONED It is inborn CONDITIONED
what is anotmy
Explain Sterilization The physical process of killing microorganisms, including pathogenic and the bacteria, vegetative forms and other spores on or in an inanimate object o
Significance of Mitosis 1. Reproduction ; William Bateson 1906 wrote, Whenever I observe a dividing cell under the microscope , I feel as if the original act of c
Which of the following serves as an actuating signal, or as part of an actuating signal, in a negative feedback system? A. Action potentials in sympathetic neurons that release
Describe in detail about the unicellular eukaryotes Animal cel1.s and many types of unicellular eukaryotes contain centrioles, which are cylindrical in structure, about 0.15 m
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