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Q. Why is colour an important characteristic of food? Colour is an important quality attribute in food although they do not necessarily influence their nutritional, flavour or
Improper Implant Design Out of the plethora of implant systems available it is the responsibility of the clinician to select the most suitable. In comparison of the straight cy
Define Steps To determine thermal resistance of a microorganism? Most food components and microorganisms obey first order reaction kinetics, which means that the destruction ra
Q Which is the biological molecule that holds the genetic information that is transmitted hereditarily and controls the cellular functioning? The hereditary molecule that contr
Q. What do you mean by Hypertension? Hypertension is one of the major risk factors for cardiovascular disease. It is the most common public health problem and often referred to
Q. What is the approximate pH of the salivary secretion? Is it an acid or basic fluid? What are the main functions of saliva? The saliva pH is approximately 6.8 it is therefore
Q. Describe Anthracycline Cardiomyopathy? It is due to anticancer agent doxorubion (Adriamycine), when the cumulative dose exceeds 450 mg/m 2 in subjects with normal hearts. I
What are lichens? How do fungi participate in this ecological interaction? Lichens are produced by mutualist ecological interaction among fungi and algae or among fungi and cya
What is Cellular grade? Explain in brief. Organisms with this kind of cellular organization are referred to as the parazoan. They have distinct cells which function independent
A glycosidic bond would be present in: Select one: a. acetone. b. methyl-alpha-D-glucose. c. 2-deoxy-beta-D-ribose. d. glucose-6-phosphate. e. fructose-1, 6-bisphosp
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