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What is Enzyme assay
Enzyme assay may also be used to determine whether stored plant products are suitable for use as food commodities,
for e.g. α-amylase should be present in relatively low amounts in stored wheat seeds. If there is sprouting/germination of a stored crop, then the α-amylase content increases. Once the flour has been produced, its amylase content may again be assayed to give an indication of the amount of starch breakdown which can be expected to take place when the dough is prepared.
Define Stripping Perforation - Types of Root Perforation It is latral perforation caused by over instrumentation through a thin wall of the root. Most common on the in
Cytokinins - Apical Dominance Cytokinins are also involved in the regulation of apical dominance. Wickson and Thimann studied the interaction of cytokinins and auxins in contr
Q. Physiological Characteristics of molds? The physiological characteristics of molds will be reviewed only briefly here and will be discussed in more detail subsequently. Mois
Q. Learning objectives of coronary artery disease? • describe the various forms of coronary heart diseases, • enumerate the risk Factors (genetic and environmental) in causati
what is the chemical reaction of respiration in cockroach?
Roles of Abscisic Acid Abscisic acid (ABA) is a particularly interesting hormone with regard to the regulation of its own levels. Its levels rise and fall dramatically in seve
Osmoregulation in Marine Non-Chordate Metazoans Studies on the osmotic pressure of body fluids of marine organisms have displayed that their internal osmotic pressure is more
OTHE R GLANDS - (i) Mammary glands - Study of mammary gland is mastology. Modified sweat gland. 4-5 pairs in rabbit. 1 pair in human. In opposum 25 pairs (max.).
Explain the Probiotics in Foods? Yoghurts have been supplemented with probiotic strains of bifidobacteria and Lactobacilli. Milks fermented solely by intestinal isolates of lac
Marine oils These oils typically contain large amounts of long - chain omega-3-polyunsaturated fatty acids, with up to six double bonds and they are usually rich in vitamins A
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