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Explain about the Bifidogenic Effect?
Fructans selectively stimulate the growth of Bifidobacteria and Lactobacilli, while decreasing concentrations of E.coli, Clostridia and bacteroides. Predominance of these bacteria is achieved within two weeks, with effects lasting as long as the fructans are consumed. Daily doses of 4-40 g increased the bifidobacteria upto 109.5 per gm of faeces.
Nuclease is an enzyme which degrades the nucleic acids. A nuclease can be DNA-specific (a DNase), RNA-specific (RNase) or non-specific. It might act only on single stranded nuclei
Illustrate briefly about titanium It is generally accepted that pure titanium has little cytotoxicity and it is suggested that the plaque induced inflammation may be due to cr
Glanders The glanders is caused by Burkholderia mallei (previously known as Malleomyces mallei) and it is a serious contagious disease of equines. Infected equidae are the reservo
Define the objectives of eyelids, lacrimal apparatus and tear film dynamics. By familiar with section, you should be capable to understand: a. All the functions of the eyeli
Female Reproductive Tract The female reproductive tract involves the fallopian tubes, uterus and vagina. Look at diagram. You would notice that the ovaries lay one on each si
Q. What is the relation between fecundation and the end of the meiotic process during oogenesis? The oocyte II only completes the second meiotic division (interrupted at metaph
Gene is the fundamental physical and functional unit of the heredity (generally DNA, Some of the organisms have RNA a gene). A gene is an ordered series of nucleotides located in
Explain Risk evaluation Risk evaluation: The risk evaluation involves: A) identification of a food safety problem B) Establishment of a risk profile C) Ranking of
Typical Form or Reparative Regeneration - Heteromorphosis Sometimes the part which grows back is not the same as that which was lost. The phenomenon is called Heteromorphosis.
Q. Can you explain Factors responsible for food spoilage? Spoilage, as you would realize, is quite a natural phenomenon. All foods undergo varying degrees of deterioration or s
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