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Explain Red anthocyanin pigments
Red anthocyanin pigments from miracle fruit were isolated and tested in carbonated beverages, in combination with the organic acids. Pigments degradation occurred with all acids and malic acid caused the most rapid degradation. In grape juice, malic acid caused the greatest increase and also increased the colour stability as did valeric acid. Malonic and oxalic acids increased the colour initially, but fairly rapid decolourization occurred on storage.
What is factor VIII? What is the genetic disease in which this factor is absent? Factor VIII has the function of activating factor X that in its turn is essential for the trans
Explain Magnetic Stirrer - Food Microbiology It can be used for mixing ingredients at the time of media or reagents preparation. Mixing happens with spinning of a teflon coat
When constructing phylogenies using maximum likelihood methods, you assume?
Q. What is Hansen's disease (etiological agent, mode of transmission, clinical manifestations and prevention)? The etiological agent of the Hansen's disease is bacteria called
Absorption of lipids Absorption of lipids is quite different from the absorption of monosaccharides and amino acids. Figure shows the process. The free fatty acids, monoglycer
what is the main excretory organ of a lizard
Explain the Marasmus - protein energy malnutrition? Marasmus, the other end of the same spectrum as kwashiorkor, is common in children below the age of 2 years. The characteris
Describe the general examination of clinical examination? It is always to better to ask the patient to help himself/herself in setting on to the examination table and rename so
Define Goals of National and International Requirement Estimates and RDAs? One of the goals of the RDAs has been reiterated through this unit. They serve as the guidelines for
Name a few foods which are best blanched? Yes, green beans, carrots, okra, turnip and cabbage should always be blanched. On the other hand, blanching is not needed for onions,
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