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#Question id: 27655


The viscosity of the cream can be increased by

#XL - U Food Technology
  1. Double stage homogenization
  2. Fast cooling of cream
  3. Ageing of cream
  4. Decreasing the fat percentage

Answer:- Option(s): 3


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#Question id: 2314

#XL - T Zoology

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The component of the soil water potential is hydrostatic pressure  (ψp) ,

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#XL - S Microbiology

Which statement is incorrect about CRISPR?

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#Question id: 2127

#XL - T Zoology

The fluidity of the lipid side chains in the interior of a bilayer is generally increased by:

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#Question id: 562

#XL - Q Biochemistry

Phenyl-methane-sulfonyl-fluoride (PMSF) inactivates serine proteases by binding covalently to the catalytic serine residue at the active site; this enzyme-inhibitor bond is not cleaved by the enzyme.  This is an example of what kind of inhibition?

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