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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.
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Q. In sickle cell anemia, a hereditary disease, there is replacement of one amino acid by another in one of the four polypeptide chains of hemoglobin. In this case are all of the s
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What are the Biotolerant materials Biotolerant materials, are characterized by a thin fibrous tissue interface. The fibrous tissue layer develops as a result of the chemical pr
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What is Panoramic X-Ray This is one of the most vital radiological techniques in planning placement of dental implants. Not only will it give you the complete picture of the pe
name the sturcture formed when the male and female nuclei fuse during fertilisation.
Who is known as Father of English Botany? William Turner (1515-1568), whose 'A New Herbal' printed in English appeared in 1551 (first part), 1562 (second part) and 1568 (third
Q. What do you mean by Primary Metabolites ? As the name indicates, primary metabolites are molecules involved in vital metabolic pathways. They are of universal occurrence and
Kidney Disease The target BP in chronic kidney disease is set at 130/80. This will retard the progression of renal function. The drugs recommended are the ACEI/ARBs. These c
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