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Explain about the Carbohydrate Malabsorption?
Carbohydrates malabsorption is usually caused by an inherited or acquired (in intestinal infection, celiac disease, PEM) defect in the brush border oligosaccharidases, the most common being 'lactose intolerance'. In such individuals, ingestion of lactose leads to passage of the sugar to the large bowel, where it is fermented to produce short chain fatty acids (SCFA) and gases. In humans, lactase activity declines as individuals grow.
Explain performance testing of fats and oil In these cases, performance testing is the only means for evaluating the ability of fat or oil to perform the desired functions in a
Q. What are the typical components of a closed circulatory system? The typical components of the closed circulatory system are the blood vessels within which blood circulates c
Q. What is plutonium reprocessing? Why is it a big environmental issue? The Plutonium is the highly radioactive chemical element produced from uranium by nuclear plants. The Pl
Chopping/grinding These are the processes by which the particle size of cereals, oil cakes and roughages including green fodders and crop residues is reduced employing various
If a plant of genotype A/a is selfed, and numerous offsprings are scored, what proportion of the progeny is expected to have homozygous genotypes?
Development of Fruit Concurrent with the development of the seed(s), the ovary is transformed into a fruit. The fruit protects the seeds and allows their release or germinati
name the blood vessel which bring waste product to kidney
Under which conditions do aerobic cells carry out fermentation? Some cells that as a rule get energy from aerobic cellular respiration can carry out fermentation when oxygen is
Results: Largely depends on the LV function. In most centres surgical mortality is 3 to 4 percent. For patients with severe LV dysfunction the immediate and late results of sur
Determine the Food Sources of Vitamin A? Vitamin A or retinol performed vitamin A), as you may already know, is found only in foods of animal origin, such as milk, cheese, crea
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