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Texturization Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) or from fa
Explain about the Toxicity - fat soluble Vitamin? Because vitamin A is fat-soluble and can be stored, primarily in the liver, routine consumption of large amounts of vitamin A
What are important terms in accommodation and convergence? Accommodation and Convergence In this section some important terms are included: a. How a person is able to foc
Light Requirement - Seed Dormancy The light requirement for germination of many seeds is presumably a mechanism that prevents the germination of small seeds buried deep underg
NUCLEUS First described and christened by Robert brown 1831, a nucleus is the largest and most important organelle of eukaryotic cells. It is membrane bound and generally locat
Indian tick typhus Indian tick typhus (Mediterranean spotted fever) is a tick-borne rickettsial infection caused by Rickettsia conori and is characterized by fever and a chara
Hazard identification We start the process of risk assessment by first identifying the hazard. The goal of hazard identification is to identification potential adverse hea
State in brief about the Macronutrients Each element is specific in its function in plant metabolism, however, the exact functions for a number of them are still not known. T
Water Water is the most important constituent of all living tissue. It forms up to 95% of the fresh weight of some animals. We all know that water is lost through sweat, excre
HACCP - What is Validation Validation : That element of verification focused on collecting and evaluating scientific and technical information to determine if the HACCP
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