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Explain the Toxicity of Vitamin E?
Vitamin E is relatively non-toxic. Adults tolerate doses as high as 100 to 1,000 IU per day. However, adverse effects such as muscle weakness, fatigue, nausea, diarrhoea, double vision, elevation of serum lipids, impaired blood coagulation and reduction of serum thyroid hormones occur due to indiscriminate ingestion of excessive amounts of vitamin E over long periods of time. Evidence of pro-oxidant damage has been associated with the feeding of supplements but usually only at very high doses (e.g. >I000 mg/day).
Determine some Food Sources for Copper? Foods containing more than 1 mg copper per 1000 kilocalories are considered high in copper and include green leafy vegetables, nuts, leg
Theories are import because they can be used to a. Test research hypothesis b. Develop questions which will facilitate more effective research c. Conduct more meaningful and useful
Photosynthesis Photosynthesis - the process by which plants utilise energy from sunlight to convert carbon dioxide and water for the synthesis of sugar. This sugar can then be
Define the Physical and Chemical Factors That Affect the Pasteurization? There are a few other physical and chemical factors that affect the pasteurization method. These involv
Q. Define Pulmonary angiography? Pulmonary angiography is the angiographic opacification of the main and pulmonary artery and its branches. By radiographic techniques, it is po
Types of Cambium On the basis of the arrangement of the Fusiform cells as seen in tangential section, cambium is divided into: A) Storied/Stratified Cambium : The groups o
High fibre diets High fibre diets: The patients are advised to eat high fibre cereals as whole grain flour and bread, whole grain bread cereals, whole wheat pasta and b
Community Change Ecosystems are dynamic entities in which a number of events take place. Associated with the biotic communities of the ecosystem are some changes, which may be
Excretory organ of agama lizard
Changes In Gluten Proteins During Dough Formation Initially, gluten is formed when flour and water are mixed together. The proteins in the flour, glutenin and gliadin cross l
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