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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."
Equivalence point and end point - Nutritional Biochemistry? Titrimetric analysis volumetrically measures the amount of reagent, often called a titrant, required to complete a
State the term - Halsted Reitan varies with the particular test Scoring for the Halsted Reitan varies with the particular test, such that individual scores may be expressed in
Q. How is HIV transmitted? What is the disease caused by this virus? The HIV (human immunodeficiency virus) is supposed to be transmitted through blood, semen, vaginal secretio
Male reproductive system of earthworm: Testis : There are two pairs of testis one on eachside of the body in 10th and 11th segments. They produce sperm mother cells. Seminal Ves
Define Subphylum Chelicerata - classes Arachinda AM merostomata? The subphylum Chelicerata includes familiar horse shoe crab, spiders, scorpions, ticks and mites. 1. Body consis
B ovine parainfluenza This virus belongs to the genus Respirovirus in the subfamily Paramyxovirinae of family Paramyxoviridae. It causes respiratory syndrome in cattle and she
assignment for discussing DNA REPAIR
Define Natural Disasters - Public Nutrition? Disaster prone settings also shape the intensity and prevalence of food insecurity, these consist of poor who are exposed to recurr
Diagnostic Evaluation A study of complete blood count (CBC) and blood chemistry mainly uric acid levels, is necessary for dignostic evaluation. Radiologic studies are
Which of the following properties of dsDNA is imprtant for DNA purification? A. Hydrophilic B. Positively charged phosphate backbone C. Can only bind to divalent cations
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