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Elaborate Proteins?
Proteins: Proteins are the primary constituents of most living cells. Proteins are important components of cell membranes, and they form structures such as hair, fingernails, muscle tissue, cartilage, ligaments, tendons, hemoglobin, antibodies, and enzymes. Enzymes control most of the metabolic processes in a cell. Proteins contain carbon, hydrogen, oxygen, and nitrogen, and lesser quantities of other elements. Their basic structure consists of monomers (single subunits) called amino acids, named after the amino group, or NH2 in each molecule, and the carboxyl group, COOH, that forms the negatively charged acid part of the molecule.
Soil is upper crust of earth which support land plants and animals. It is defined as addition of substances to the soil, which adversely affect physical, chemical? And biologica
Steps for Conversion of food Conversion of food is done in four steps: 1) Ingestion, mastication and swallowing: Ingestion or taking in of food and mastication are done b
Explain Water Holding or Hydration Capacity (WHC) and Viscosity? WHC refers to the 'ability of fibre to bind water', just as dry sponge does when soaked in water. WHC of the fi
Determine teh term - Magnesium Magnesium helps in translocation of carbohydrates and regulates the uptake of other nutrients, presumably by helping in the formation of phosph
PHOTOTHERAPHY AND EXCHANGE TRANSFUSION: This section will enable you to acquire skills related to phototherapy and exchange transfusion. You will also review the indication
How do you increase your BMR?
Q. Antioxidants and Flavanoids requirement in dyslipidemia? Antioxidants and Flavanoids: You must have already read about different antioxidants present in our foods. The body
Epizootic lymphangitis Epizootic lymphangitis (pseudo-glanders) is a chronic, insidious and highly contagious fungal disease of equines particularly horse and very rarely of c
Q. What do you mean by Borrowed Materials? For the study of as much relevant material as possible the material is obtained on loan. Borrowed specimens benefit the' lending inst
Starch Retrogradation The starch paste or solution obtained after the gelatinisation is not stable and generally produces a viscoelastic, firm and rigid gel. Structural transf
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