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Alterations occurring in egg
The quality, flavour, composition and functional properties of eggs are adversely affected more rapidly and to a greater extent by the speed and conditions of handling, uncoated shells, storage times and temperatures.
The nutritive value of frozen and dried eggs is essentially the same as that of fresh eggs. The drying or freezing processes do not cause any significant loss of nutrients. Properly stored, dried and frozen eggs show no subsequent nutrient loss. This observation can be substantiated by the following facts.
what is evolution
Define the Properties of Fibre? The structural make up of fibre influences its properties which in turn affects the physiologic and metabolic roles. This is well-depicted in th
The conduction of impulse in a nerve fibre is. a electrochemical process. Maximum speed of transmission of nerve impulse can be 13 metre/second due to axoplasm is much resistant to
Q. Explain the nucleolus? The nucleolus is an optically and a small dense region in the interior of the cell nucleus. It is made of ribosomic proteins and RNA (rRNA). One nucle
Which of the following best describes why Okazaki fragments are not observed in PCR? A. DNA primase is used for the entire reaction therefore eliminating the production of Okaz
what are sphaerosomes?
Q. Objective of nutritional management of hypertension? The objective of nutritional management of hypertension includes: • To achieve gradual weight loss in overweight and
How much Fluids should be taken for management of obesity? Liberal amounts of water and zero/low calorie fluids may be included in the diet. It may be helpful to have a glass o
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What is Energy ? Energy Energy is defined as the capacity to do work. Work is defined as the movement of a mass, or the product of the force and the distance through which t
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