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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.
How Peroxisomes formed Peroxisomes are formed within the cell from the smooth endoplasmic reticulum by a process of budding. Peroxisomes found in the kidney and liver cells are
Features of Phylum Porifera and Eumetazoa Table: Distinctive Features of Phylum Porifera and Eumetazoa The branch Eumetazoa, as we have seen above, consist of meta
T AXONOMIC EVIDENCES - Taxonomy is the classification of organism. The gradual development in the complexity of organisms with specialized characters from simpler organisms
Define the Food and Nutrition Security? In the previous section, we learnt about the trends in production of food grains in the country and their relationship to population gro
Which of the following is true for the following spanning membrane proteins? A. The mAChR (muscarinic Acetylcholine Receptor) is a spanning membrane protein located in the memb
a) What additional substances does a plant need to make amino acids and proteins from glucose? b) Where do these substances come from? (a) To make amino acids
weberian oscles found in
Explain the neuritic type of infantile beriberi? It is also referred to as Wernicke korsakoff syndrome or cerebral beriberi. It shows typical manifestations of peripheral neuro
poor skin turgor js indicative of what
Why are heterotrophic, autotrophic , and mixotrophic protists not classified as plants or animals ?
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