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Factors affecting lipid oxidation
Temperature
In general, the rate of oxidation increases as the temperature is increased.
Temperature also influences the relation between rate and oxygen partial pressure.
As the temperature is increased, changes in oxygen partial pressure have a smaller influence on the rate because oxygen becomes less soluble in lipids and water, as the temperature is raised
How to calculate the Net Protein Utilization (NPU)? Mitchell (1922) introduced the term 'Net Utilization of Dietary Protein' which is a product of digestibility coefficient and
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In Chemical Reactions that have a large negative /\Go' a- the total amount of both reactants and products decreases b- the products are less stable than the reactants c- t
the model
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