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Q. Show Texture in Foods? According to Matz (1962), texture can be defined as the mingled experience derived from the sensation of skin in the mouth after ingestion of food or
adaptation and distribution of synaptura (flat fish)
A student while studying the anatomy of leaves of four specimens (P - S), observed the following characters: P. Reticulate venation and no bundle sheath. Q. Parallel venati
Define Beaker - Nutritional Biochemistry? It is used for storing a liquid to be used in a reaction and for dissolving a substance in a solvent to make its solution. A beaker sh
Define Poverty Alleviation to control under nutrition? There are a number of development programmes aiming at employment assurance to the landless and other labour with a focus
why are blood formed at bones or joints
Advantages and disadvantages of protozoa
Classification Scheme of Protozoa Phylum Myxozoa Parasites of lower vertebrates especially fish and invertebrates. Phylum Microspora Parasites of inv
Leishmaniasis Leishmaniasis is a group of disease caused by protozoa of the group Leishmania, and are transmitted to man by the bite of female sandfly (Phlebotomus). Three typ
Express the term in brief - Protonephridia. An osmoregulatory-excretory structure found in some invertebrates. Also known as a flamecell, this tubule is closed at its distal en
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