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Explain the loss of carotenoids
In processing fruits and vegetables, loss of carotenoids into cooking or canning water is very slight. However, carotenoids undergo oxidation when exposed to air, so that drying of fruits or vegetables which contain these pigments, a problem is sometimes encountered. For example, carrots and apricots show loss of pigment on drying.
Anti-oxidants partially protect the pigment from deterioration, as it is reasoned that the degradation of the pigment might be associated with the oxidative changes in the fat.
Briefly explain about the Sit-ups Test? To measure muscular endurance, bent knee sit-ups can be done. Sit-ups begin with the subject lying flat on their backs with their knees
Steps for Prevention Industrial Accidents These steps are as follow: Substitute a less hazardous equivalent. Remove worker from hazard (e.g. automate the sys
The human skeleton has evolved from that of four-legged animals. Unfortunately, the adaptation is far from perfect; thus, our upright posture causes problems like backage and the k
Define Nutritional Requirements of Fats and Oils during Pregnancy and Lactation? ICMR (1990) recommends that linoleic acid requirements should be raised to 4.5 en% during pregn
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OESTROU S CYCLE - Also known as heat period. Common in rabbit, cat, dog, sheeps. In this period desire for copulation occur. Possibility of fertilization is 100%.
Nature of Stress - Responses of Plants to Stress As mentioned in the preceding section, stress can be considered as any deviation in environmental condition from optimal for t
Explain the Root-End Preparation - endodontic surgery a. Class I type preparation, 3mm depth. b. Tips are designed in a length of 3 mm to prevent procedural errors. c. Ul
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