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Explain Fats
Fats: As you are already aware, fats are reservoir of calories. In addition to carbohydrates, fats can also be an important source of needed calories. In certain therapeutic conditions, fat is necessary to prevent essential fatty acid deficiency. A high calorie diet should contain fatty foods (such as cream, butter, ghee and oil) while a low calorie diet contains a little or no fat
Decomposers - Biotic Components Also known as saprotrophs. Mostly, these are microscopic and are heterotrophic in nature. Decomposer organisms obtain their energy and nutrient
Q. What is an example of positive feedback of the homeostatic regulation? In positive feedback the effect caused by an action stimulates the action even more. This is a rarer m
Explain Composition of Human Milk? Research clearly shows that each type of mammalian milk is unique and consists of a highly complex mixture of organic and inorganic compounds
Distribution of Stomata There are two parameters normally used for expressing the distribution of stomata. Stomatal frequency: The number of stomata per unit area
Explain Risk Assessment Risk Assessment : The scientific evaluation of known or potential adverse health effects resulting from human exposure to food borne hazards
Explain National Nutritional Anaemia Prophylaxis Programme (NNAPP)? In past, both access to and intake of iron-folate tablets have been poor in children and therefore had a lit
There are three levels of diversity viz. genetic, species and ecosystem diversity. In effect, these levels cannot be separated. Each is important, interacting with a nd influencin
Life cycle of Filarial worm Filariasis : It is popularly known as elephantiasis. It is caused by a nematode parasite, wuchereria bancrofti, and W.Malayi. Parasite : Wucher
Q. How are the three major arthropod classes characterized according to the presence of antennae? Crustaceans have two pairs of antennae insects have one pair arachnids don't h
Starch Retrogradation The starch paste or solution obtained after the gelatinisation is not stable and generally produces a viscoelastic, firm and rigid gel. Structural transf
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