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Explain the Adsorption or Binding Ability? Some fibre components have the ability to bind (adsorb) substances in the gastrointestinal tract. Wheat bran, guar gum, mannan and is
Define the Iodine Test - Carbohydrates? This test is given by polysaccharides and is not given by monosaccharides or disaccharides. Principle Iodine forms a coloured ad
Q. Why does the ingestion of alcohol increase diuresis? Alcohol inhibits the secretion of ADH that is antidiuretic hormone by the pituitary that is why when it is drunk to exce
Define Meat as a Rich Source of Protein? Skeletal or striated muscles are used for food purposes. Flesh of cattle, sheep and swine comprise most of the meat contents. Edible me
Define drug effects on food intake - Causes Taste Changes? Several drugs can cause an alteration in taste sensation, reduced acuity of taste sensation or leave an unpleasant af
Nine-year-old Alek is admitted to the emergency room with a closed fracture of the right femur. Radiography revels that the fracture crosses the distal epiphyseal plate. What conce
Q. What is Pulmonary Venous Congestion ? In pulmonary venous hypertension, the earliest change is an increase in calibre of the upper lobe vessels. If the upper lobe veins meas
describe the path of nitrogen through its biogenochemicsal cycle
How can coacervates be formed of phospholipids or polypeptides? Phospholipids are amphipathic molecules, i.e., they present a polar portion and a nonpolar portion. In contact w
Boiling Point There are certain properties of solutions which are directly connected with vapour pressure and one of it is boiling point. You must have observed that water bo
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