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Explain Non-Glycerides in Edible Oils?
You may be aware of the fact that the glyceride fraction (an ester of glycerol and fatty acids that occurs naturally as fats and fatty oils) in edible oils and fats is about 90-98% and the remaining 2-10% is the non-glyceride fraction and that it contains a variety of components. These are: Sterols, terpene alcohols, tocopherols, Izydrocarbons, long chain alcohols including waxes, carotenoid pigments, sulfur- and nitrogen-containing, flavour compounds. They possess nutritiona1 and physiologic functions. These components are present in the crude extract and are destroyed/ reduced during the process of concentration or chemically modified during refining.
Why do few plants adapted to a dry environment open their stomata only at night? Throughout the day in dry habitats the guard cells become the stomata close and flaccid; concur
How is a prototype drug different from other drugs in the same class?
What do facilitated diffusion and active transport have in common? What are the differences between them? Facilitated diffusion can be confused with active transport because in
Q. Strain of Fusarium moniliforme? It was first obtained from a strain of Fusarium moniliforme isolated from southern leaf blight- damaged corn seed as a water soluble toxin.
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In the RBC, glucose can be oxidized to two primary products. One of the oxidation proucts is ribulose 5 phosphate, and the other is which of the following compounds? -lactate
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