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Explain colloidal state
Foods contain a high percentage of water in which other nutrients present are dispersed. The existence of the colloidal state was first recognized by Thomas Graham (1850), the father of colloidal chemistry. He classified the organic compounds present in foods into two categories:
How does a DNA vaccine prevent future disease? A DNA vaccine having DNA from a pathogen but cannot cause disease. When the vaccine is injected into a patient, the DNA directs t
Epidemiology: This infection, although mostly occurring in cows, sometimes also occurs in buffaloes. Under natural conditions, the infection takes place through inoculation by the
Explain The ECG and cheast X- Ray? The ECG and Chest X-ray: If there is a suspicion of heart disease on basis of the history or physical examination an ECG and a chest X-ray
Define Food quality factors and their measurement? Appearance; textural, flavour, nutritional, sanitary and keeping factors; quality standards, objective and organoleptic evalu
Q. How does the body defend itself from microorganisms and other harmful substances that enter the airway during the breathing process? The epithelium of the airway is a ciliat
How Vitamin E provide Synthesis of enzymes and proteins? 1) Synthesis of enzymes and proteins: It serves as a co-repressor in the synthesis of certain enzymes and plays a speci
Explain Diet history and nutrient intake Diet history and nutrient intake : This is used to evaluate diet for nutrient or food intake. Common methods used include the 24-h
Information Processing in Sensory Neuron You have previously seen that the sensory neuron transmits the information it receives, as an action potential along its axon. We desc
A common biocontrol agent for the control of plant diseases is : 1. Baculovirus 2. Bacillus thuringiensis 3. Glomus 4. Trichoderma Trichoderma
Which of the following statements is correct? A. Hemoglobin binds O2 cooperatively, while myoglobin does not. B. Myoglobin binds O2 cooperatively, while hemoglobin does not.
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