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#Question id: 27578


Which protein is responsible for elasticity of dough and determines its ability to contain carbon dioxide during rising:

#XL - U Food Technology
  1. Zein
  2. Gliadin
  3. Glutenin
  4. Gluten

Answer:- Option(s): 4


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#Question id: 3055

#XL - S Microbiology

300 CFU will form on petriplate if 0.1ml sample plating from 10^6 diluted sample. Original sample contain bacteria per ml is

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#Question id: 4790

#XL - R Botany

The F2 genotypes of two independently assorting gene A and B with complete dominance result in a 9 : 3 : 3 : 1 ratio of phenotypes if there is no interaction between the genes. Following modify phenotypic ratio of 9:3:3:1 given as following table (p - phenotype) Which of the following correct matching of gene interaction and their deviated phenotype ratio?

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#Question id: 19584

#XL - P Chemistry

As we proceed from left to right in groups, what happens to the non-metallic nature?

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#Question id: 4204

#XL - T Zoology

For each amino acid added to a polypeptide chain, __ phosphoanhydride bonds are cleaved.

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#Question id: 19664

#XL - P Chemistry

To get carboxylic acids directly from alcohol, which of the following oxidising agents is used?

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