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Recently, the media have promoted the idea of consuming only locally grown, organic produce. Are there any nutritional values that might be present in locally grown produce that might not be present in produce shipped in from other areas of the country? What other benefits might "eating local" have for an individual? For a community? How does organic farming differ from traditional farming?
To prevent and control Staphylococcal food poisoning: • Avoid contamination of foods • Kill organism by heating, refrigeration • Personnel hygiene • Adequate cookin
Cumulative Interceptive Supportive Therapy (ITI Consensus report) Systematic and continuous monitoring of the periimplant tissue conditions is recommended for the diagnosis of
Strobilation - Types of Asexual Reproduction Strobilation is a type of asexual reproduction in which successive segments are separated off from the body one after other. It is
What are the advantages of rationale for menu planning? Can you list a few of these? Well planning in advance helps to determine quantities of different foods accurately. Food
Is the transportation of gases in tracheophytes made through the vascular tissues? The Carbon dioxide and The Oxygen are not transported through the xylem or phloem. These gase
Let us now understand the definition, causes, signs and symptoms, diagnosis and treatment of hypoglycaemia. It is very important for you to learn about it because patient will be h
What are the nutritional components of the foods we consume? The foods that we consume are composed of varying quantities of the following nutritionally important components:
Q. Why is it said that during photosynthesis carbon dioxide is improved to form glucose? During photosynthesis carbon dioxide is energetically improve with hydrogen from water.
Why the rate of photosynthesis does increases, peak, and then reduces as temperature increases? Increasing the temperature initially accelerates the many chemical reactions in
Explain Echinocandins It inhibit synthesis of β (1,3)-D-glucan, an essential component of the fungal cell wall. The potential for adverse effects in humans is low because of th
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