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Explain about the Food analysis and chemistry?
Investigation of the basic composition and physical, organic and biochemical properties of food constituents at the molecular level; the changes that food constituents undergo during processing and storage. These areas also involve changes in texture, colour, flavour, and determination of the effects of processing on the nutritive value of foods. Techniques used by food analysts for proteins; carbohydrates; lipids, fats and oils; colloids; enzymes; vitamins; emulsifiers; acids; oxidants; antioxidants; pigments and flavours; secondary plant metabolites in food.
In studies of human body, which of the below terms is used to describe the first step in production of urine? Is it: a) Tubular reabsorption b) Tubular secretion c) Glome
Explain Procedure for Isolation of Pure Culture? Now carry out the exercise following the steps enumerated herewith. 1. Label the name of the organism on the bottom of the p
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what is the difination of osmosis
Explain Dietary Assessment Criteria for Vitamin A? Several methods can be adopted for the dietary assessment of vitamin A such as food frequency, weekly or 3 day food weighmen
Q. What are the elements that form the middle ear? What are the names of the three middle ear ossicles that participate in the phonosensitivity? The middle ear is formed by the
Dermato phytoses Dermatophytosis (ringworm) is a cosmopolitan, superficial and highly contagious disease of man, animals and birds. The infection is caused by fungi of three g
uses and advantages and disadvantages of immunolocalization
While explaining the concept of natural selection, we have stressed the fact that natural selection is synonymous with differential or non-random reproduction. Natural selection ai
Why is an S strain of bacteria able to cause disease in mammals but a R strain is not? The slippery capsule stops the cells of the defence system from capturing and destroying
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