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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.
give main charecters of protozoa
Q. In the long term which are the organs affected by chronic Chagas' disease? In the chronic stage of Chagas' disease, that manifests years after the infection, the trypanosoma
Is there a respiratory pigment in the annelid blood? The blood in beings of the phylum Annelida have the respiratory pigment hemoglobin (the similar found in chordates) and oth
ARTIFICIAL INSEMINATION - Artificial insemination is a technique to make a female pregnant by artificially introducing semen into the vagina. Artificial insemination has
Mitochondria, which fuel life's processes in all cells, uses nutrients from digested food and oxygen which has diffused across cell surface. In freshwater protozoans water expulsio
CAR E OF EYES - 1. Eyes should be periodically examined in children. 2. While reading the paper should be held 36 cm. away from eyes and preferable at an angle
State about the importance of Potassium Potassium is the third major element required for plant growth, generally absorbed as K + ion. In soil 95 to 99 percent of potassium e
Explain the Turbidity Measurement? Presence of sufficient number of microbes makes the liquid medium turbid. Turbidity also increases with the multiplication of microbes. Estim
Why is a weekly acidic drug best absorbed in an acidic environment?
Fish actomyosin Fish actomyosin has been found to be quite labile and easily changed during processing and storage. During frozen storage, the actomyosin becomes progressively
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