Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
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."
Regulation of Glycolysis There are three markedly exergonic reactions in the glycolytic pathway, which are considered physiologically irreversible. These reactions are cataly
Evolutionary Herbicide tolerant crops (HTC) Increased use of herbicide can result in increase in development of weed resistance to that herbicide either through
Explain Matching energy intake to energy expenditure? To be in energy balance, an athlete needs to consume about the same number of calories that he or she expends on a daily
Match dehydration reaction and hydrolysis reaction to molecule synthesis and molecule break-down
Q. Engler and Prantl's System of Classification? Adolf Engler, Professor of Botany, University of Berlin, Germany, proposed a phylogenetic system of classification in a book en
Ensure proper diet to Control Protein Energy Malnutrition? PEM is preventable. It is a disease of the poor and the ignorant that suffer from social inequalities. Therefore, a h
Q. Main effects of chronic lead? Lead, even at relatively low levels of exposure can cause severe health effects. Exhaust from vehicles using unleaded petrol serves as
Explain the Secretary Phase - Menstrual Cycle After ovulation, the lining of ovarian follicle is stimulated by LH to develop corpus luteum which produces progesterone. The endo
What is Phylum Nematoda - Roundworms? Nematodes are commonly known as the roundworms. They have a pseudocoelom type of body cavity, and they have a digestive tract that opens t
Cu r in g and Smoking Meat curing refers to the production of the characteristic thermally stable pink meat pigment and cured meat flavour by the action of sodium nitrite an
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd