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Q. Show the Pre-Diabetes Conditions?
Pre-diabetes is a condition which may occur between normal and diabetes stages. It is important for you to know about this group of people, which as stated earlier, you will learn in Block 5, Unit 4. The common types of pre-diabetes are:
During this pre-diabetes stage, the disease process may be present and there is certain amount of hyperglycemia. But level of sugar may not be high enough to be defined as diabetes. The disease process can cause IFG and/or IGT without fulfilling the criteria for diagnosis. These individuals will become diabetics, over the period of a few years, if they do not take preventive measures. During this stage itself, the complications may also start evolving.
Q. What do ADP and ATP mean? What are the functions of these molecules for the cellular energetic metabolism? ADP is an short form of adenosine diphosphate, two molecules of ph
Q. What is the second polar body? After termination of the second meiotic division of the oocyte II two cells are generated: the second polar body and the egg cell proper. The
Define Role of Food Industry? Publications of major trade associations; industry standards; structure of the food industry; international food corporations; information on alli
Name three characteristics of mitochondria and chloroplasts that support the endosymbiotic hypothesis of eukaryotic evolution. Both organelles replicate independently of the ce
Q. What are colonies and societies? The Colonies are functional integrated aggregates formed by individuals of the similar species. The Colonies are often confused with a singl
Explain the Mendel's Laws in genetics? Based on the results of his experiments, Mendel proposed three laws regarding the inheritance of traits: the Law of Segregation, the Law
Explain about the Salting - Methods of Food Processing? Salting: Salting, especially of meat, is an ancient preservation technique. Food is treated with salt or a strong salt s
thy does he look too excited in the illistration?
Q. What is Hydrogenqted Fat? All vanaspati preparations are the result of hydrogenation of oils, where unsaturated fat is converted to saturated fat for its favour and long she
How to evaluate blanching efficiency? Finally, let us learn how to evaluate blanching efficiency? Normally, two of the more heat resistant plant enzymes, namely peroxidase and
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