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Explain about the Texturization? Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) o
Q Lower Oesophageal Sphincter? Competency of LES (Lower Oesophageal Sphincter) is important. The pressure of this sphincter is controlled by many factors, one of which is hormo
Eyes We have a pair of eyes. They are held in socket of the skull by four rectus muscles and two oblique muscles. These muscles control the movements of the eyes. The wall of t
e use itwhat is difference between peroxisme and lysosome what is function of it and where w
Q. Describe Ventricular and Great Vessel Pressures? Ventricular Pressure RV and LV waveforms are similar in morphology but different in magnitude. The duration of systole an
ISOZYMES Sometimes an enzyme present in the same organism is found to have different molecular forms but catalyzing the same reaction. These are called isozymes. Th
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One of man's oldest methods of preserving foods is drying or desiccation. The preservation of foods by drying is a direct result of removal of moisture. Microorganisms need water
Explain The working of Senses: Touch, Hearing, Equilibrium ? The senses are detected by sense organs, collections of receptor cells, or cells closely associated with them. A m
charachteristicsof phylum canidaria
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