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Q. Properties of foods? various properties of foods, under which the quality attributes of foods were introduced to you in terms of food quality and its categories as appearanc
What is Saliva Saliva is the colourless viscous fluid. It helps in swallowing the food by lubricating the food and the neutral pH of saliva prevents the decalcifica
Q. Explain Spoilage of Cereals and Cereal Products? Cereals are the main source of energy to human beings. There are several varieties of cereals, of which wheat and rice are t
Question 1 Describe in detail the immunoprophylaxis Question 2 Give a detailed account on autoimmune diseases Question 3 Describe the classification and properties of an
Explain the taxonomy of Lamarck? Lamarck's taxonomy was mainly static in nature and his classification does not show its true value to the development of modern taxonomy. His m
Temperature - Estuaries Another important variable is temperature. The temperature of estuary keeps on fluctuating it heats up and cools down more rapidly under prevailin
Explain Hormonal proteins Hormonal proteins coordinate the bodily activities. Various peptide and protein hormones (such as insulin and growth hormone) carry information tha
a) A recombinant DNA is formed when sticky ends of vector DNA and foreign DNA join. b) Define how the sticky ends are formed and get joined.
Explain Principle of Fehling's Soxhlet method (Lane-Eynon method)? Reducing sugars are those which have free sugar groups and hence may be estimated directly by titrating the s
Frenal and Muscle Attachments: Frenal attachment at the site of implant placement has to be evaluated. A high frenal attachment may have a definite pull on the gingival surroun
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