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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.
Role of Pancreas in Digestion Pancreatic juices secreted from the pancreas aid in digestion of the food. About 600-800 ml of fluid i.e. the pancreatic juice is
Q. How is the circulatory system of reptiles characterized? What is the basic difference between the amphibian and the reptile heart? The circulatory system of beings of the cl
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Describe Class Agnatha in details? Class Agnatha takes its name from the Greek word "gnathos," which means jaw, and "a," which is the prefix for "without." These jawless fishes
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Diagram the cross and determine which allele is dominant for each of the following Drosophila matings? a. Two red-eyed flies yield 110 red-eyed and 35 brown-eyed offspring.!
thermophillic micro-organisms
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Which is true of the resting membrane potential? A. It requires few ions to be distributed unevenly. B. It has the same value in all cells C. Only nerve and muscle cells h
Types of Transport Process in Sieve Tubes The metabolites of all the mesophyll cells around the sieve elements join in a common pool to load via the surrounding transfer cells
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