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Tyrosinase oxidizes the amino acid tyrosine to form dark-colored compounds. The molecule rearranges and oxidizes further to form a red compound. Polymerization (a combination of these compounds) leads to the formation of dark-colored melanin compounds. It can cause the enzyme tyrosinase, which is present in many fruits and vegetable discoloration of cut tissue as well as oxidation of tyrosine-related compounds.
Module 101: Enzymes for breaking down fats
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This enzyme is also present in shrimp and some crawfish and can cause discoloration of the so-called black spot. In shrimp, this is often seen as a black streak on the flesh along the edges of caudal segments or as a distinct band where the carapace segments overlap. It is not generally recognized, but tyrosinases are also present in clams.
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Therefore, he fucked (shelled) clams darken on the surface if oxygen is present and enzymes if not inactivated by heat. These reactions only occur after the shrimp or clams have died. Generally, oxidizing enzymes do not cause deteriorating changes in tissues that are intact. In fruit vegetables, the tissues must be cut or bruised or their cells must be broken down by enzymes before the action of oxidizing enzymes results in a color change.
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Fats are composed of glycerin (glycerol) and fatty acids. Glycerin is polyhydroxy alcohol (three alcohol groups) and fatty acids are short or long carbon chain atoms to which hydrogen is bonded, either to the maximum extent possible (saturated) or to a lesser extent (unsaturated), resulting in reactive groups in the chain. At one end
the fatty acid chain has an acidic group.