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The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food. The
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Describe cytokinesis in a plant cell. Vesicles produced by the Golgi apparatus fuse at the midline of the cell to form the cell plate, a cell wall that elongates to divide th
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Explain what is Prosthetic Valve Endocarditis (PVE) ? Prosthetic valve endocarditis (PVE) is called EARLY when symptoms begin within 60 days of surgery and LATE when the onset
Q. What is Echocardiography? Ans. Echocardiography has become an established and powerful tool for diagnosing presence of CAD and defining its consequence. It can help in
Define Protein Concentrates, Isolates and Hydrolysates? The first question that may come to your mind is why do we need to concentrate or isolate a protein from a product? The
Role of citrate Citrate in addition to being an intermediate of citric acid cycle provides a source of acetyl CoA for the cytosolic synthesis of fatty acids. Citrate inhi
Explain the Absorption, Storage and Elimination of thiamin? After a meal, thiamin is found in the intestine in the free form. Its absorption involves two mechanisms- both acti
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