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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."
Food Applications of Agar The bakery industry has been the largest user of agar because of its heat- resistant gel properties. Confectionary products, such as agar jelly candi
Explain the Mode of Feeding or Nutrition Support? Do you recall studying about the nutrition support methods, namely enteral and perenteral feeding? These two methods form the
Explain the Polycarbonate Nucleopore Filtre? A given sample is filtered through a membrane filter, usually polycarbonate nucleopore filter with a pore size that will retain bac
Define Secondary prevention- preventive strategies for food allergy? Secondary Prevention: Attempts to inhibit expression of the disease despite sensitization. These are used f
The internal composition of the cell is maintained because the plasma membrane is selectively permeable to small molecules. A lot of biological molecules are unable to distribute b
Minerals :- Sodium Food Source NaCl, MSG, other food additives, milk, low in most raw foods Nutritional Functional role Essential nutrient: Deficiency is ra
GOLGI APPARATUS Camillo Golgi in 1898 discovered a reticular structure in the cytoplasm of nerve cells with the help of metal impregnation technique using silver nitrate for whic
Steps for Prevention Industrial Accidents These steps are as follow: Substitute a less hazardous equivalent. Remove worker from hazard (e.g. automate the sys
What evidence strengthens the hypothesis that chloroplasts could have been photosynthetic prokaryotes and mitochondria could have been aerobic prokaryotes? In fact that the chl
what are some technologys used in the integumentaryy systems
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