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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.
The percentage of oxygen absorbed from the air in the lungs is always about the similar, so how can the oxygen supply to the blood be enhanced during vigorous activity? Breathi
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who proposed trinomial system of classification? in ALLEN modules ans is Huxley & Stricklandt but in AAKASH its given Lamarck so what is correct?
Amino acid is any of a class of 20 molecules which are combined to form the proteins in living things. Consisting of the general formula NH2-CHR-COOH, where "R" is the side chain
What is the classification of this phylum
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