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Q. Explain Degradation of Carbohydrates?
Ans.
The carbohydrates that are naturally present in foods, you may already know, can be divided into monosaccharides, disaccharides, oligosaccharides and polysaccharides. Most commonly occurring carbohydrates are disaccharides and polysaccharides. Bacteria breakdown these carbohydrates to monosaccharides. This results in softening or liquefaction of the food.
Some of the situations that concern ethical decisions in nutrition care are as follows: Difficulty of adequate nutritional support of malnourished patients, a) A problem
Isonzerization of glucose-6-phosphate Isonzerization of glucose-6-phosphate : This step is catalyzed by phosphoglucoisomerase to form fructose-6-phosphate.
describ ethe genral characters of phylum colentrata
Hygroscopic Coeflicient To have a more complete picture of soil moisture relations, let us take a soil sample and oven dry it for 24 hours at 11 o C. Now if this soil is kept i
How does the swim bladder of fishes work allowing fishes to control their depth under water? From Hydrostatics it is called that an object does not sink if its density is equal
Grasping instruments -Plier or clamp forceps -put piece of rubber in the plier -applied on the buccal and lingual surface -make pressure to
Importance of diversity
Why can the allantois be considered an adaptation to terrestrial life? The allantois is an adaptation to dry land because in embryos of oviparous terrestrial beings, like repti
type study of polystomella
Middle piece - Structure of the Sperm Just behind the head, the small constriction (neck) carries a distal and a proximal centriole. The two lie at right angle to each other.
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