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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.
TRANSPLAN T PROCEDURE - Operation is done under general anaesthesia, duration 3-4 hrs. Cut is given in the lower abdomen. Donar's kidney is transplanted retroposistonicaly
Name the enzyme present in saliva and say what type of food it acts on. The enzyme in saliva is salivary amylase and it acts on starch.
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