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How Sugar is used in Custards?
While flour protein forms the structure of baked goods, custards are composed of egg protein structures. If the egg white solidifies too early all through cooking, the liquid ingredients form droplets in a process termed as Syneresis or weeping. Sugars delay the coagulation of egg proteins and break up clumps of protein molecules, so they finely disperse in the liquid mixture and provide a smooth and stable consistency.
Define symptoms in Stomach and Mouth of pernicious anaemia? Stomach: The cells which secrete acid and enzymes are atrophied. The gastric secretions are devoid of acid, pepsin
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In a comparison of brain found in lower classes of vertebrates to the brain in higher classes of vertebrate's area showing most increase in relative size is: a) Optic lobe b
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