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Explain of Functional property Browning/Flavour/ Aroma Mode of action Proteins contribute to browning by reacting with lactose and other reducing sugars present in a form
Explain circulatory support and types of shock? CIRCULATORY SUPPORT 1) A "shock" state is characterised by hypoperfusion of tissue and cellular hypoxia. Circulatory suppo
The common nitrogen-fixer in paddy fields is: 1. Rhizobium 2. Azospirillum 3. Oscillatoria 4. Frankia Azospirillum is the common nitrogen-fixer in paddy fields
CHONDROITI N SULPHATE It is a linear polymer of sulphated N-acetylgalactosamine alternating with glucuronic or iduronic acid. The complex also occurs in skin, tendon and ca
why is epidermis peeledsuggest why a marine amoeba does not have a contractile vacuole
How is the transport of substances done across the bryophyte tissues? How is this feature related to the general size of these plants? In bryophytes there are no water-conduct
What is meant by terminal electron acceptor? Give examples of e acceptors for aerobic and anaerobic respiration.
Q. If a person eats raw or badly cooked meat infected by Taenia solium or Taenia saginata will this person develop taeniasis or cysticercosis? If a person eats badly cooked or
Q. Generally which phase of the cell cycle has longer duration? The mitotic phase has quite a shorter length and the interphase comprises approximately 4/5 of the cell cycle.
Do fats with one or more 'kinky' tail fatty acids tend to be solid or liquid at room temperature? These are found in triglycerides forming what? Solid fats or oils? Is it opposite
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