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What is cold-shortening
It is important to point out that over-effective chilling of hot carcasses can lead to toughness. If the temperature of the meat (muscles) can be reduced to -10 to -15oC, whilst they are still in the early pre-rigor condition (pH about 6.0-6.4), there is a tendency for shortening and thereby, toughness on subsequent cooking. This phenomenon is referred to as "cold-shortening". The tendency of cold shortening is greater when closer the temperature attained by the pre-rigor muscle is close to the freezing temperature.
Where is the defect in the Argyll Robertson pupil The defect in Argyll Robertson pupil is due to light near dissociation because pupil react better to near than light.
what is a cell?
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what is sclerotic
Blotting is the technique for detecting one RNA within the mixture of RNAs (a Northern blot) or one type of the DNA within of a mixture of DNAs (a Southern blot). A blot can prove
sizes in some biological systems glucose
A genetic trait which is considered to be harmful in the present day might prove to be beneficial in future. For example by removing the trait for sickle cell we may increase the s
identify 7 speccific ways in which you can diversify carbon-containing compounds
Define water losses by visible perspiration? The water losses by visible perspiration are highly variable; the amount could be as high as 4L in hot climate or during strenuous
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