Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
The main constituents of food are carbohydrates, lipids, and proteins but they are found in complex forms that cannot be directly utilized by the body. Hence, they are broken down into simpler units by the process of digestion. The simpler forms canreadily be absorbed by the intestines. Subsequently, they are utilized by the body
(a) to provide energy needed for its constant activities and also (b) for the production of various components needed by the body.
The excess carbohydrate is stored in the form of glycogen in liver and muscle. Excess lipid is stored in the form of triglycerides in adipose tissue. There is no specific storage form of excess protein. These reserved stored forms are utilized for the production of energy whenever there is short supply of food from outside. These functions are carried out by a process called metabolism. Digestion, absorption and metabolism are carried out by the biocatalyst called enzymes.
Abnormalities in the lipid profile are found in patients with diabetes mellitus. The lipid abnormalities increase the risk of heart disease in diabetics and hence should be regular
Which of the following is a false statement regarding restriction enzymes? A. Restriction enzymes bind to a sequence specific element and disrupt the hydrogen bonds among
Q. Explain Shannon-Wiener index? This diversity measure is based on information theory of measure of order (or disorder) within a particular system. For our uses, this order co
using either nested brackets as a cladogram, what are the hierarchical relationships among the followingtaxa:raniates, amniotes, mammals, actinopterygians, chondrichthyes, aves, ve
Q. Explain Spoilage of pasteurized milk? You would recall that pasteurization is one of the techniques to control and destroy the pathogenic, as well as, .spoilage bacteria i
Sucrose is commonly used to preserve fruits why not glucose? Ans) Glucose is reactive due to its open-chain form having an aldehyde group.
Explain Spread Plate Method - Pure Culture Techniques? In this method, diluted microbial suspension containing about 30 to 300 colonies is spread uniformly on the agar surface
what cell organelle does photosynthesis take place in?
Give three reasons why energy transfer between trophic levels is not 100 percent. Some of the organisms in a trophic level escape being eaten; some energy is kept in molecules
Soaking Soaking is an another inexpensive processing method, which does not require much technical know how, is commonly practiced for improving the palatability of chaffed cro
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd