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Explain factors influencing rs content of foods? 1) Presence of sugar and lipids: Studies so far show that presence or addition of lipids and sugar reduces RS content. 2) Ca
P r o c esse d Chicken Products Preparation of comminuted meat products is the best way to salvage meat from spent hens and broiler parent stock. Incorporation of whole eg
What would be the likely immune response ability of an individual with a deletion of a Class II gene of the MHC on one chromosome and a nonsense mutation at the beginning of the sa
Why are euglenas involved in polemics related to their taxonomic classification? Euglenas are included in taxonomic polemics because they tend to be classified sometimes as pro
Precautions It is a common observation that BP recordings are variable when taken by different individuals. To decrease this variability it is important that certain precautio
Define Protein requirement during tuberculosis Protein : Achronic infection is marked by a prolonged duration of fever. This leads to wasting of muscles, increased nitrogen
Q. Explain about Rheology of Foods? Rheology is the study of stress and strain or in other words, it is the study of flow and deformation of materials, both liquids and solids,
What is Pancreas ? The pancreas lies in the abdominal cavity in a loop between the stomach and small intestine. The pancreas consists of two major types of cells: those produci
Explain the Mendel's Laws in genetics? Based on the results of his experiments, Mendel proposed three laws regarding the inheritance of traits: the Law of Segregation, the Law
Vitamin D (Calciferol - vitamin D2) The main forms are Vitamin D2 (ergocalciferol-plant origin) and vitamin D3 (cholecalciferol-animal origin). Vitamin D2 forms colourless, aci
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