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What is the fuction of Starch Starch is the main thickener in gravies, sauces and puddings. Starch absorbs water, and becomes a gel when cooked. As the starch swells up with w
Explain lipids? Lipids : Lipids function as energy-storing molecules such as fats and oils, protective waxes, digestive tract lubricants, heat insulation such as whale blubber
Factors affecting the process of deep fat frying. The common factors influencing the process of deep frying include: 1. Heat- Frying temperatures ranging from 150 -190°C
What are the Fat Requirements of athletes? Fats are the body's other major energy source. It is a well known fact that fat is a highly concentrated source of energy
Explain the Minimum Requirement of nutritional needs? Minimum nutrient requirement is defined as the 'lowest amount of the nutrient ji-om the diet that will prevent clinically
Define Fluids requirement to avoid underweight problem? Take fluids only after a meal instead of with or before meals so that food intake is not reduced. High calorie nourishin
special components and features
Describe how the structure of chromatin and chromosomes facilitates the following functions: a) DNA packaging. b) Regulation of gene expression. c) Replication at the
The excretion by the human kidneys 1. Descending limb of Loop of Henle is impermeable to water 2. Distal convoluted tubule is incapable of reabsorbing HCO3 3. Nearly 99 p
Q What is signifying by binomial nomenclature and what are its basic rules? Scientific nomenclature of a species must have at least two names one that classifies it as genus an
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