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Explain about the Dessicator?
A dessicator is used to prevent an item from absorbing moisture. It is able to accomplish this because of a chemical, known as the dessicant, is housed within the container.
This chemical, normally sodium sulfate, is extremely hygroscopic and will readily absorb water from the air. Figure illustrates a dessicator used to keep salts that absorb atmospheric humidity. It prevents chemicals from absorbing moisture from air.
Proteins of Plant Origin - Nuts Nuts are excellent sources of proteins. Examples of nuts include cashew nuts, almond nuts , hazel nuts , coconuts, walnuts, brazil nuts ,cashew
Explain the Diarrhoeal Management Strategies? The diarrhoeal management strategies have had a major impact on less than 5 mortality rate. The distribution of ORS packets and ne
Dietetic Foods for diabetes: With advances in food technology, foods for special use by diabetics are now available in the global market, they are emerging in India also. These
ARE BONY FISHES AMMONOTELIC?!
Limiting Factor - Ecosystem In all ecosystems one factor, usually abiotic, limits the growth of organisms and is therefore called a limiting factor. The limiting factor is one
Ranikhet disease Ranikhet disease, also known in the west as Newcastle disease, is a contagious and highly fatal disease of fowls caused by a virus of the genus Rubulavirus in
As heart failure sets in, there is activation of RAS (Fig 2.1). Adrenergic stimulation of beta-1 receptors in juxtaglomerular apparatus of the kidneys results in release of renin.
Define Amino Acids in the Building Blocks of Proteins? Amino acids, as you have already illustrated, have a carboxyl group and an amino group bonded to a common carbon atom and
State in brief about the term - Calcium and Magnesium Exchangeable forms of these ions are considered to be available nutrients. The concentration from extractant is found by
Explain the drawback of protein hydrolysates The drawback of many protein hydrolysates, is that when hydrolysed, most of the food proteins liberate bitter tasting peptides, wh
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