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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.
Explain some Do's and Don'ts when working in Laboratory? 1) Always wear a lab coat when working a laboratory. 2) Ensure that no harm is caused to yourself or the people work
Q. Classification and Justification of hemichordata? Kingdom Animalia Animals; multicellular organisms with cells that lack a cell wall, many capable of inovement or movement o
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A red blood cell has an internal salt concentration of 150mM. The cell is placed in a beaker of 500mM salt. (a) Assuming that the cell membrane is permeable to water but not to
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What is the location of the salivary glands in humans? There are 6 major salivary glands and they are located one in every parotid gland, two beneath the mandibles (submandibul
Osmoregulation in Marine Non-Chordate Metazoans Studies on the osmotic pressure of body fluids of marine organisms have displayed that their internal osmotic pressure is more
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