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Explain Technical factors influencing food production? Improvement in technology has a significant impact on productivity. Improvements may occur in seed production, fertilizer
In unilocular ovary with a single ovule the placentation is : 1. Marginal 2. Basal 3. Free Central 4. Axile Basal
Q. Explain Culture Characteristics of Molds? The gross appearance of a mold growing on a food often is sufficient to indicate its class or order. Some molds are loose and fluff
You are studying a gene, and its effects on skin cells. You want to find out A) If the protein made encoded by this gene binds to DNA in a particular place B) if the protein binds
COMPOSITION Proteins = 44-76%, Lipids = 20-53%, Carbohydrates = 1-8%, (Protein-Lipid ratio = 0.8 : 1 to 4 : 1) Most of lipid are "Phospholipids" which are amphipat
Composed of C, H and O (fewer polar OH bonds than carbohydrates) Can be used at energy storage, components of cell membranes, chemical signals & thermal insulation Are
Packs, pouches, and cassettes are sometimes wet after completing the sterilization process. This is a problem usually associated with the use of paper or paper/ plastic wraps in t
Explain the neuritic type of infantile beriberi? It is also referred to as Wernicke korsakoff syndrome or cerebral beriberi. It shows typical manifestations of peripheral neuro
What are fossil fuels? Fossil fuels, like oil, gas and coal, form when organic material is preserved from the complete action of decomposers, generally buried deep and under pr
Q. Dietary Guidelines fur hyperlipidemic patients? • Calories: to maintain ideal body weight. • Carbohydrates should constitute 55-65% of calories with emphasis on • polysacc
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