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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.
Why is not Mendel's second law always valid for two or more phenotypical traits of an individual? The Mendel's second law, or the law of the independent assortment, is valid fo
In the F2 generation of hybridization for a given trait conditioned by a pair of alleles T and t, according to Mendel's first law what are the genotypes of each phenotypical form?
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