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Digestion of Proteins
The proteolytic enzymes secreted by gastric juice, pancreatic juice and intestinal juice cause the hydrolysis of proteins in the gastrointestinal tract. With the exception of the intestinal peptidases, all proteolytic enzymes are activated by the conversion of inactive large precursors called zymogens to functional enzymes. Recall reading about this in the last section. The enzyme pepsin acts on food proteins and converts them into proteoses and peptones
If a plant of genotype A/a is selfed, and numerous offsprings are scored, what proportion of the progeny is expected to have homozygous genotypes?
Which of the following statements regarding the separation of DNA fragments using gel electrophoresis is false? A. DNA fragments will migrate towards the positively charged ele
Explain Functional property of WaterBinding/ Hydration Mode of action Proteins can help reduce formula costs as the proteins hold additional water. Food system
Q. How are the excretory systems of the three major arthropod classes constituted? In crustaceans a pair of excretory organs called green glands exists, the green glands collec
Define the effect of Dietary fibre on Satiety? Satiety: Several investigators have speculated that ingestion of a high fibre food induces a feeling of satiety, reduces meal siz
Explain the Structure of Fungi? The vegetative structure of a fungus is called thallus. It varies in complexity and size, ranging from unicellular yeasts to multicellular mould
Categories of Air Pollutants From the above list you can see that the air pollutants can be broadly classified into the following two categories: Primary Pollutants
Explain about the Observation and Classification of Arthropoda? Introduction In the previous unit you have examined the representatives of artliropoda. In this unit, you wi
Explain what is Mustard Operation ? The difference in Mustard operation is that either pericardium or polyester patch is used for making the inter atrial baffle. The baffle com
Explain of Functional property Browning/Flavour/ Aroma Mode of action Proteins contribute to browning by reacting with lactose and other reducing sugars present in a form
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