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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.
Define Absorption, Storage and Elimination of Pyridoxine? Pyridoxine, pyridoxal and pyridoxamine (along with their phosphorylated forms) occur in plant and animal foods. The ph
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Descriibe Mechanical Ventilation and Cardiac Performance During spontaneous breathing, the intrathoracic and intrapulmonary pressures are negative, while with mechanical venti
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How does being able to reproduce asexually benefit the plant?
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1) What is the effect of increase temperature on a non enzyme catalyzed reaction? 2) What are the effects of increased temperature on an enzyme catalyzed reaction?
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