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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.
Fatty acids are synthesized by the condensation of two-carbon units. Furthermore, in terms of the enzymic steps contained, the procedure is not the reverse of β- oxid
What is Slime Molds in diversity of life? Acrasiomycota and Myxomycota are appropriately named slime molds. They are slimy! The other part of their name comes from the time whe
what is the excretory system of a crab?
Pre-procedural mouth rinse Patients' use of a an anti-microbial mouthwash of 0.12% chlorhexidine gluconate solution for 30 seconds prior to intra-oral procedures will reduce th
Illustrate the electrophysiology and ion transport of cornea? Electrophysiology and ion transport of cornea: The trans-epithelial potential is 25-35 mV. It is almost 50 p
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Which of the following processes in capillaries in the lung assist in the removal of carbon dioxide from the body? A. Net flux of bicarbonate from plasma into red blood cells.
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