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Determination of Nicotinic acid The chemical methods of assay are based on colour reactions of pyridine. Nicotinic acid and nicotinamide are converted by cyanogen bromide into
Define the Concepts of Lipids? You have studied the classification of lipids in your theory lesson. Lipids, you learnt, are classified as simple, compound or derived lipids on
Q. Measurement of Colour in Foods? A number of instruments are used for colour measurements in food. a) A simple method is to match the colour of a food with coloured chips
Campylobacteriosis The genus Campylobacter has been long associated with the cause of veterinary diseases under different names. It is only in the last 30 years that these org
D uck septicemia (duck pasteurellosis/new duck disease) The disease is caused by Pasteruella anatipestifer (Syn. Riemerella anatipestifer ) that mostly affects growing duck
Define Commodity Topics of Food Science? All issues of food science and technology of certain commodity groups, including milk and milk products (fluid milk and derivatives, ic
define each term
What are the main cellular functions of potassium? Besides being significant for the osmotic regulation and for the acid-base equilibrium (pH) potassium is basic for the excita
Basic structural pattern of limbs The common structural pattern of tetrapod limbs is extremely clear expressed in their skeletal components and in the manner they are organiz
What is the type of circulatory system present in arthropods? Do these animals have heart and respiratory pigments? In arthropods the respiratory system is open (lacunar). Blo
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