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Emulsifying properties of proteins
Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as desserts, spreads or whipped cream.
Define drawbacks of Nutritional status that assessed traditionally? Nutritional status assessed traditionally with the use of anthropometric, biochemical clinical and dietary a
Define Brain Stem Brain stem consists of three parts i.e. midbrain, pons and medulla oblongata. The functions of the Brain Stem are: Brain stem contains points of cranial
Explain Adverse Effects of ketoconazole Anorexia, nausea and vomiting are common with higher doses (>400 mg/day) of ketoconazole; taking the drug with food or at bedtime may i
Phenomenon of embryogenesis is not confined to the reproductive system
Explain Pasteurization The act or process of heating a beverage or other food, to a specific temperature for a specific period of time in order to kill microorganisms that cou
How do you convert 147.05mg% of plasma glucose to mM/L please show work.
Each of the following are true of antimicrobial therapeutic drugs except A. Non-toxic to host B. Easily broken down by host C. Easily administered D. Limited capacity to elicit
Determine some Food Sources of chromium? Chromium occurs in trivalent form in foods. Good sources of chromium include whole grains, spices and condiments, meats especially orga
Q. What are taenias? What are the diseases caused by them? The Taenias, as well know as tapeworms, are platyhelminth animals (flatworms). The major diseases caused by taenias a
how do they adapt to their parasitic mode of feeding
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