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Define Protein as an energy source?
Proteins contribute to the body's energy need. If diet does not furnish enough calories from carbohydrates and fats, proteins are catabolized to give energy. One gram protein yields 4 Kcal. But, what is important for us is to understand is that this is not the major function of proteins. This only happens when, as mentioned earlier, the diet does not supply enough energy-giving nutrients.
Define the role of Fluorine in Human Body? Fluorine is potentially a toxic element. Its essentiality for humans is not established although the role of fluoride in providing pr
What are the types of muscle tissues? What are the morphological features that differentiate those types? There are three kinds of muscle tissue: the skeletal striated muscle t
Which of the vertebrate classes (a) are 'warm-blooded', (b) reproduce by laying eggs? (a) Birds and mammals are 'warm-blooded'. (b) Fish, Amphibia, Reptiles
Describe the factors that affect cardiac output in a female athlete who is speed skating toward the finish line in an Olympic race.
Ed e m a It refers to excessive accumulation of fluid in tissue spaces caused by disturbance in the fluid interchange between capillaries, tissue spaces and lymphatic vessel
P r o d u c t Quality Assurance Meat products should be manufactured under strict hygiene and sanitary conditions to avoid public health risks and improve aesthetic appea
Q. What is the relationship between enzyme and vitamins cofactors? Many vitamins are enzyme cofactors that cannot be synthesized by the organism and must be acquired from the d
Which are the beings that form the kingdom Animalia? What are the two big groups into which this kingdom is divided? The kingdom Animalia is the animal kingdom. Commonly the ki
Q. What is Hydrogenqted Fat? All vanaspati preparations are the result of hydrogenation of oils, where unsaturated fat is converted to saturated fat for its favour and long she
H e morrhagic enteritis in Turkeys The viral etiology in turkey poults showing sudden death was first described in1930 and thereafter reported in most turkey-producing areas.
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