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TLS Online TPP Program
#Question id: 27584
#XL - U Food Technology
match the protein in column 1 with its food source in column 2.
Column1 Column 2
(p) Zein (1) soybean
(q) Gluten (2) maize
(r) Glycinin (3) egg
(d) Ovalbumin (4) wheat
TLS Online TPP Program
#Question id: 55
#XL - Q Biochemistry
The standard free energy change for the reaction A → B is −15.0 kJ · mol−1. What is the equilibrium constant for the reaction at 25°C?
TLS Online TPP Program
#Question id: 27578
#XL - U Food Technology
Which protein is responsible for elasticity of dough and determines its ability to contain carbon dioxide during rising:
TLS Online TPP Program
#Question id: 10571
#XL - T Zoology
Uniform spacing patterns in plants such as the creosote bush are most often associated with
TLS Online TPP Program
#Question id: 20098
#XL - P Chemistry
When Fe (s) is dissolved in aqueous HCl in a closed vessel the work done is