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What does boiling do to an enzyme?Enzymes are denatured (their shape is changed so it doesn't work) when boiled.
Effect of processing on mineral content of foods Minerals are comparatively stable under processing conditions such as heat, light, use of oxidizing agents and extremes in pH.
Nutrient and Storage proteins These proteins store amino acids. Ovalbumin is the protein of egg white, used as an amino acid source for the developing embryo. Casein, the prote
How Vaginal infections cause Sulfonamide creams, other ''broad-spectrum'' vaginal preparations, and currently available preparations of Lactobacillus species or dairy products
Define the Water activity - Microbial Survival? It is the amount of water available to the organism. In general, requirement for water activity is more for bacteria (minimum 0.
what cell organelle does photosynthesis take place in?
In which of the following functional groups ionization is stabilized by resonance? Select one: a. Carboxyl b. Hydroxyl c. Amine d. Aldehyde e. All of the above
Q. What are the hormones secreted by the adenohypophysis? What are their respective functions? The ACTH (adrenocorticotropic hormone), adenohypophisys secretes GH (growth hormo
Food chain is the simplest representation of energy flow in the community. At the base is energy stored in the plants, which are eaten by the small organisms, which in turn are ea
Allosteric enzymes are those that have more activation center and to which other substances known as allosteric regulators bind. Allosteric regulators can be allosteric inhibito
Estimation of Nitrogen and Protein Content Using Micro Kjeldahl's Method? Standardization of H 2 SO 4 Prepare a solution of 0.1 N H 2 SO 4 by diluting 2.8 ml of the con
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