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Explain Gelation
Gelation, which occurs when yolk is frozen and thawed, is apparently due to the aggregation of yolk lipoproteins because of the imbalance and shift in water. Carbohydrates prevent increase in viscosity of yolk during drying and after drying and storage.
Define Pipette - Nutritional Biochemistry? Pipettes are used to deliver a known volume of liquid from one container to another. They are precision instruments of measurement an
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Define Proline It is a prominent amino acid found in fish and may contribute to sweetness. The sugars ribose, glucose and glucose-6-phosphate are flavour contributors, as is 5-
How Athletes benefit from consuming high carbohydrate foods? Athletes benefit from consuming high carbohydrate foods immediately after ending repeated intervals of intense exer
Define Metabolic response to food - Requirement of Energy? Eating requires energy for the ingestion and digestion of food, and for the absorption, transport, inter conversion,
Define Inadequate Dietary Intake - cause of anaemia is dietary? The commonest cause of anaemia is dietary inadequacy of iron. The dietary intakes arc usually half of the recomm
Isomerization of citrate Isomerization of citrate: In this step, citrate is isomerized to isocitrate by aconitase which has iron-sulphur centre as its prosthetic grou
CLOSED HEART SURGERY : Operative procedures on the heart or major intra thoracic vessels done when the heart is beating and supporting effective circulation come under the ca
In that Unit you also learnt about Darwin, who based on his extensive observations and interpretations showed that evolution is a simple fact of nature. It was Theodosius Dobzhansk
Shivering - Heat Production The mechanism of thermogenesis with which we are more familiar is shivering and all adult birds and mammals seem to use these mechanism. Shivering
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