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1. Fats promote absorption of fat soluble vitamins like vitamin A, D, E and K. Patients of cystic fibrosis often absorb fat poorly and are at-risk for fat-soluble vitamin deficiency. Water miscible preparations of these vitamins are therefore prescribed.
2. Fats contribute to texture, flavour; taste and increases palatability of the diet. They provide 'an effective medium of heat transfer in deep-frying and transfer of flavours.
Amylose Amylose molecules have molecular weights ranging from 10 4 -20 6 . Amylose can form an extended shape (hydrodynamic radius 7-22 nm) but generally tends to wind up into
Explain the Procedure of Taking Blood Pressure - Explain the procedure to the patient. In case patient is coming for first time to check the blood pressure explain to the patie
Epilimnion - Summer Stratification This forms the upper layer of the lake and consists of freely- circulating warm water which is well lighted though poor in nutrients. Most o
what is feeding mechanism
Alternative polyadenylation sites Exact pre-mRNAs hold more than single group of signal sequences for 3' end polyadenylation and cleavage. In some cases, the area of t
Q. What is the excitation threshold of a neuron? How does this threshold relate to the "all-or-nothing" rule of the neural transmission? The excitation threshold of a neuron is
Flavour Binding Some protein preparations, although acceptable from a functional and nutritional stand point, necessitate a deodorizing step to remove the bound off-flavor
Blastulation explain
Explain Nutrient Requirement and Dietary Management? You must have understood by the discussion above that by the end of the flow phase, the patient usually is well hydrated an
Q. What are the so-called "good" and "bad" cholesterol? Lipoproteins are complexes made of lipids (cholesterol and triglycerides) and proteins. The lipoproteins present differe
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