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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.
How are roots affected by water? Grow some seedlings in single end of a glass dish or pan. When they are about 5 cm tall start watering them on one side only and a little dista
Physical Lay Out: Physical lay out of the nursing unit should be planned and built in such a manner so that it helps the head nurse to discharge her duties/carry out her resp
Adverse Effects of voriconzole Transient visual disturbances, including blurred vision, photophobia and altered perception of color or image, are common with voriconazole. Rash
Explain Human Development? Human development begins with fertilization, and continues throughout life. Fertilization occurs when two sex cells, a sperm cell and an egg cell, jo
Determine the fate of manganese which is absorbed? Let us now study the fate of Mn which is absorbed. After absorption, Mn is complexed with albumin and transported to the l
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
Explain the factors that lead to vitamin K deficiency? The factors that lead to vitamin K deficiency include: 1) Marginal dietary intake if one undergoes trauma and extensiv
Please consider the phenomenon of bacterial resistance to antibiotics. How did the combination of human advances and basic evolutionary principles lead to this situation? How is it
Some people believe that being a vegan is the most responsible way to get nutrients while still maintaining the balance of the ecosystem. Explain this rationale, giving solid infor
Stability of Natural Colorants in Foods Many attempts have been made to retain colouration by adding chemicals or modifying processing conditions. Ascorbic acid has been claime
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