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#Question id: 27527
#XL - U Food Technology
The vitamins which are lost most readily during cooking are:
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#Question id: 11643
#XL - T Zoology
Rapid changes to skin color in many vertebrates is under the control of ________.
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#Question id: 374
#XL - S Microbiology
The pH of a sample of blood is 7.4, while gastric juice is pH 1.4. The blood sample has:
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#Question id: 939
#XL - Q Biochemistry
Which of the following is/are true concerning transanimation reactions?
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#Question id: 17270
#XL - Q Biochemistry
which of the following are the three important components of Electrophoresis