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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.
Define effect of Minerals on athletes? Mineral supplementation, particularly iron in cases of iron deficient athletes is beneficial. Similarly, magnesium and chromium supplemen
How many different types of gametes can be formed by individuals of the following genotypes? What are they in each case a) AaBb b) AaBB c) AaBbCc d) AaBBCc e) AaBbcc f) AaBbCcDdEe
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Define the Community ecology of disease? Lyme disease is a debilitating infectious disease which has emerged in North America in the last two decades in the landscape context o
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How do I write the expression for reaction rate (transport) of species between the arterial compartment and the other tissue compartments in symbiology?
Q. Where is it produced and what is the function of secretin in the digestive process? Secretin is made in the duodenum the chyme acidity causes the duodenum to release this ho
What is photoperiodism? Photoperiodism is the biological response shown by some living beings to their daily time of light exposure (photoperiod).
Q. What is the path followed by the energy absorbed by plants to be used in photosynthesis? The energy source of photosynthesis is the sun, the central and unique star of our p
Mutations and genetic recombination (in sexually reproducing organisms) are major sources of variations in natural populations, In this section we will briefly mention the various
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