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Explain the Basic Concept of Adulteration? Food adulteration is the change in original composition and quality of food by adding, removing or substituting some ingredients of f
Explain assessment of iron status - Serum Ferritin? Serum Ferritin: This method is indicative of iron stores. As we know, a long term negative iron balance first results in dep
Nastic and Epinastic Responses Paratonic variation movements of plant parts in which direction of movement is independent of the direction of stimulus. Nastic responses are l
Q. What is the structure into which the follicle is transformed after ovulation? What is the importance of that structure in the menstrual cycle? The follicle that released the
keel is the characteristic feature of flower of 1.tomato 2. tulip 3.ubdugifera 4.aloe
most recent classification of parasitic protozoa with its general characters
Explain the factors that lead to vitamin K deficiency? The factors that lead to vitamin K deficiency include: 1) Marginal dietary intake if one undergoes trauma and extensiv
Explain Herbals of Brunfels? Between the years 1530 and 1536 Otto Brunfelsius (Brunfels) (1463-1534) published his 'Herbal' which consisted of descriptions of a large number of
Define the Food Processing? We are all aware that delay in the use of fresh foods, alters its freshness, palatability and nutritive value. Therefore, it becomes very important
what is the general characteristic of aschelminths
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