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Define the Functional Properties of Proteins? a) Hydration properties (dependent on protein-water interactions), which include properties like swelling, adhesion, dispersibilit
Q. Dietary considerations oesophagitis? The dietary considerations for this condition are the same as in oesophag it is. The patient should be recommended to: • eat smaller
Primary amines can act as bases; they can- Select one: a. Absorb a proton to become R-NH2+2 b. Release a proton to become R-NH2+ c. Absorb a proton to become R-NH3+
Method for fractionation of subcellular organelles In order to study the composition and the metabolic role of the various subcellular organelles in a cell, it becomes necessar
Q. Management goals for diverticular disease? The management goals discussed above are basic to prevention of diverticulitis. However, diet therapy during diverticulitis may b
Question 1 What is diabetes mellitus? Discuss briefly its pathogenesis. Explain how would you diagnose this disorder Question 2 Discuss the following Glucose tolerance
Define the Bioavailability of Vitamin K? Very little is known about the bioavailability of the K vitamins from different foods. It has been estimated that the efficiency of ab
DE A T H - It is terminal end of the degeneration changes of old age. Death occurs when vescular system & respiratory system stop working. Failure of nervous system ma
Define Dietary Management for Burns? Nutritional support is a major part of therapy for a patient with burns in view of the large catabolic losses, essential anabolic demands a
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.
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