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Explain Hazard identification
Hazard identification is "the identification of biological, chemical and physical agents capable of causing adverse health effects and which may be present in a particular food or group of foods."
Briefly describe about Caramelization? Caramelization results from the action of heat on sugars at about 175º C. At high temperatures, sugars dehydrate, break down and polymeri
What is the difference between the concepts of food chain and food web? The chain method is a theoretical model to study the energy flux in ecosystems. Actually in an ecosystem
What is Subphylum Crustacea and Subphylum Uniramia? The Arthropoda are usually grouped into four subgroupings called subphyla (singular-subphylum). One of these four subphyla -
Q. How is the cooling of tissues and organs for medical transplants associated with the effect of temperature upon enzymatic reactions? The molecular degradation during the dec
Ordinary osmosis cannot be used to purify water. If the applied pressure exceeds osmotic pressure then water starts moving from solution side to pure solvent side. This is reverse
Health And Economic Development - Linkage And Impact It is apparent that the relationship between health and development is a two wayprocess. While healthy people in a country
How does the amoeboid movement occur? What are examples of beings and cells that use such movements for locomotion? Amoeboid movements are formed by cytoplasmic movements and p
There is a wide spectrum of potential clinical presentations with heart failure. Most patients have signs and symptoms of pulmonary congestion including dyspnea, orthopnea, and par
Q. Nutritional management for constipation? Calories, proteins, carbohydrates and fat the requirements would be the same as the RDA for a particular age, sex, occupation of t
What is lamarckism? The Lamarckism is the theory that unites the law of use and disuse with the law of the transmission of acquired characteristics that is that asserted that a
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