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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.
Give two examples in each case of organs or tissues in which you would expect (a) meiosis, (b) mitosis to be taking place a) Meiosis is likely to
Define Drug effects on Vitamin and mineral metabolism? Vitamin and mineral metabolism: Micronutrients are required as cofactors or coenzymes in many metabolic pathways, includi
Compare the modes of intercellular communication used by the endocrine and nervous systems and discuss the functional significance of the differences between the two systems.
In the early 1970's, Schroeder and his group designed a single stage implant system known by the name of ITI Implant System. They demonstrated that one-stage implant can also resul
How boron affect the the synthesis of proteins ? Inadequate availability of boron tends to increase the loss of phosphorus from plant roots and also affects the synthesis of pro
Over the past decade, the conceptual understanding of heart failure has changed significantly. Several large clinical trials have demonstrated that non-pharmacological and pharmaco
Define about the Resistant Starch? Until 1980's starch was thought to be completely hydrolyzed and absorbed from the small intestine of man, independent of its source, type and
COMMO N EYE DEFECTS - 1 . Glaucoma - Pressure of aquous humour is increased, retina is degenerated. 2 . Presbyopia - Due to non etastic cilliary muscles,
Another type of soil for bacteria gardens Boil some rice or potatoes in a dish unless well cooked. Drain and save the water. Use the bouillon cube to the gelatin. Use th
Q. What are the chemical substances produced by water photolysis and what is the destination of each of those substances? Free electrons, molecular oxygen and hydrogen ions are
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