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Q. What are the main causes of the loss of biological diversity nowadays? The largest dangers to the biological diversity today are the action of humans. The major of them is t
Suppose you treated butter with a fatty acid desaturase, an enzyme that removes hydrogen from fatty acids and creates double bonds. What would happen?
Milk Fats Fats of this group are derived from the milk of ruminants, particularly cows and buffaloes. Although the major fatty acids of milk fat are palmitic, oleic and steari
Q. What is a nutrient? A nutrient is every substance used in the metabolism and which is obtaining from the diet. For example, essential amino acids and vitamins are nutrients.
Charles Darwin was the first person to suggest that: a. the present forms of all existing species are the result of natural selection b. species have changed over long periods of t
Triacylglycerols, cholesterol and phospholipids are associatively insoluble in aqueous solution. Thus, they are transported around the body in the blood as parts of lipoproteins.
Define Criteria for Assessment of Pyridoxine Status? Vitamin B 6 status is most appropriately evaluated by using a combination of indicators, namely plasma PLP concentration,
Q. What is the organ that releases the female gamete under formation? How is this release triggered? What is the organ that collects the released gametes? The organ that libera
What are some prophylactic measures against HIV infection? The major prophylactic measures against HIV infection are: the use of condoms in sexual relations, not to share syrin
Q. Explain Spoilage by fungi and bacteria? The dominant spoilage organisms in fruits are fungi, as their pH is low (normally 5),whereas the pH of vegetables is fiom 5.0 to 7
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