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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.
What are hormones? Hormones are substances secreted by the endocrine glands and collected by the circulation that act to make effects upon exact organs and tissues. Hormones
Explain about the DNA viruses - Carcinogenic? The three DNA viruses found to cause human cancers are EBV, HBV and HPV. What are these? Let us find out. Epstein-Barr viru
Q. What do you mean by Bleeding Index? This factor is applicable at this stage to evaluate the health of one stage implants in which the transmucosal component allows the forma
Ur o l it h i a s i s The presence of calculi (urolith) in the urinary system is termed as urolithiasis, and the disease is characterized by distension of bladder and
Define Biosynthesis and Secretion of Thyroid Hormones? Histologically, the functional cells of the thyroid gland are arranged in follicles, which surround a central lumen conta
assignment on tissues
Explain Procedure for Determination of the Quality of Milk? 1. Prepare methylene blue solution by dissolving 1 mg methylene blue in 250 ml of sterile distilled water. 2. Aft
Reproductive health disorders to dairy livestock accounts to a loss of about Rs 30,000- 50,000 crore annually to the nation. Better herd management can minimize the occurrence of d
description
Animal Tissue Culture: The term tissue culture refers to the culture of all organs, tissue fragments and dispersed cells on a suitable nutrient medium. It may be divided into
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