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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 evidence did Charles Elton collect that suggested that fluctuations in hare and lynx populations were related? What other evidence shows that these fluctuations ma
BLOO D CORPUSCLES (= BLOOD CELLS) - Blood corpuscles are of the following three types: Erythrocytes, Leucocytes and Thrombocytes. (A ) Erythrocytes (Red Blood Corpusc
Define about the Geriatric Nutrition? Aging has been defined as "a series of time related process that ultimately brings life to a close." Persons of 60 years of age and older
While describing normalising selection it was said that in uniform environments selection limits the variability of populations and evolves a genetic homeostasis. The type of selec
way of remember phylum protozoa
Calculate the pH: 300mL of 0.25M sodium ascorbate plus 150mL of 0.2M HCl (the pKa of ascorbic acid is 4.04) okay, what's the conjugate acid and base of this problem? Can someone wa
Explain how the events of meiosis account for the law of segregation and the law of independent assortment. In meiosis, the two alleles of every gene are segregated when the tw
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Fischer 's template or lock and key model According to this model, the catalytic site of the enzyme has a proper conformation compatible to a specific substrate even in the a
Photoreceptor - Phototropism The molecular nature of the photoreceptor is unsolved. Initially in the 1930s, some form of carotenoid was thought to be the phototropic receptor.
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