Biology Answers

You are preparing soft maize porridge at home using the following procedure:   1) the maize meal is suspended in cold water, 2) it is added to a pan with boiling water and brought to the boil, 3) it is cooked on the stove for 20 minutes while stirring continuously, 4) after cooking the porridge is removed from the stove and cooled to room temperature, 5) it is then stored it the refrigerator until the next day. Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process

During baking, Maillard reaction cause the crust of the bread to turn golden brown and the typical freshly baked bread flavour to develop. Discuss the chemistry of the reaction (12 Marks) and the implications (10 Marks) if glucose oxidase had to be added in the bread formulation.

Discuss the relationship between the melting point of a fat and the composition and conformation of its fatty acids. Use examples of specific fatty acids to support the discussion. (9 Marks)

3.2 Name and briefly discuss the technological functions of two synthetic emulsifiers that are used in baked products such as bread (8 Marks)

You are preparing soft maize porridge at home using the following procedure: 1) the maize meal is suspended in cold water, 2) it is added to a pan with boiling water and brought to the boil, 3) it is cooked on the stove for 20 minutes while stirring continuously, 4) after cooking the porridge is removed from the stove and cooled to room temperature, 5) it is then stored it the refrigerator until the next day. Explain the chemical, physical and viscosity changes that starch in the maize meal and porridge undergoes during each stage of the process (20 Marks)

What is phyletic lineage

Four o'clocks exhibit incomplete dominance. Thus, if a plant with red flowers is crossed with a plant with white flowers, the offspring will all produce pink flowers. What offspring would you expect if you crossed a red-flowered plant with a pink-flowered plant?

Describe the effects of decreasing the concentration of magnesium salt on the

growth of S. polyrhiza.

I have a question related to the refuge effect in ecological models. The assumption is that the population of hosts/prey is divided into two groups. One group consists of individuals that are safe from parasitoids/predators and another group consists of individuals that are exposed to parasitoids/predators and can get parasitized. Does it affect the growth rate in the sense that hosts that are in refuge have a bigger growth rate than those that are not in refuge? Are there some known experimental results, some papers or books that deal with this topic?

Why carbon is said to be the backbone of bio molecules