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Define about the Classification of polyphenols? The various classes are: a) Phenolic acids and derivatives b) Flavonoids such as Flavonols and Flavones, Isoflavones and
Food-borne Clostridium Clostridium botulinum and Cl. perfringens, the two members of the group have been implicated in food-borne illnesses. C. botulinum causes classical food
Rheumatic fever is an immunologically mediated connective tissue disorder following throat infection with group-A streptococci (GAS). It is characterised by an inflammatory proces
composition,sources,importance,types,requirements for each food substances
In studies of human body, which of the below terms is used to describe a very rapid heart rate or pulse rate? Is it: a) Tachycardia b) Bradycardia c) Cardiosis d) Myoc
Explain the soft diet The soft diet provides soft whole food that is lightly seasoned and moderately low in fibre. The foods have a soft texture and are easy to digest. Smal
Q. How does the body defend itself from microorganisms and other harmful substances that enter the airway during the breathing process? The epithelium of the airway is a ciliat
Name the various suturing techniques There are a various suturing techniques each suited for a particular situation. Few of the common suturing techniques are mentioned here
Air Microbes
Use of micro-organisms to control insect pests, pathogens or weeds constitutes biological control, and the biological agents employed are called biocontrol agents. Micro-organis
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