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What are food hydrocolloids?
Food hydrocolloids are hydrophilic polymers of vegetable, animal, microbial or synthetic origin that generally contain many hydroxyl groups and may be polyelectrolytes. They are naturally present or added to control the functional properties of aqueous foodstuffs. Most important among these properties are viscosity (including thickening and gelling) and water binding but also significant are emulsion stabilization, prevention of ice recrystallization and organoleptic properties.
Xylem transfer cells The lateral transport of ions from root xylem to leaves probably takes place via xylem transfer cells which have two special features: The ce
Explain the Process of Solubility test? This test is given by all monosaccharides and disaccharides. Polysaccharides are not soluble in cold water. Principle All monosa
Feeding mechanism in holozoic organisms
Explain about the saccharin - artificial sweeteners? The oldest artificial sweetener is saccharin (the calcium or sodium salt of 1, 2- benzisothiazol-3(2H)-one 1, 1-dioxide) as
What is the salivary digestive enzyme? Which type of food does it digest and into which smaller molecules does it transform the food? The salivary hydrolase is called as saliva
Explain the Sticky Films - Food Microbiology? Sticky films or tape are pressed against the surface to be assessed. Exposed film/tape is then pressed on the agar plate and analy
Differentiate between glycogenesis and glycogenolysis. The synthesis of glycogen in liver and muscle is called glycogenesis. The breakdown of glycogen in the liver (glycoge
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The greatest buffering capacity of weak acids is when- Select one: a. They are almost completely dissociated b. They are almost completely undissociated c. They are nea
What are the homologous and the heterologous portions of the human sex chromosomes? The Homologous portion is that in which there are genes having alleles in both X and Y sex c
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