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EXPLAIN THE CONSTITUENT OF FOOD GROUPS AND THEIR SOURCES
Q. Measurement of Colour in Foods? A number of instruments are used for colour measurements in food. a) A simple method is to match the colour of a food with coloured chips
The use of the gums in various foods may affect the following functional properties: 1. Water-binding capacity 2. Rheological properties 3. Capacity to form film or gel
Heart of cockroach: In cockroach, heart is situated in pericardial sinus. It has13 chambers These are one behind the other. Each chamber opens into preceeding one. The
Kidney impairment is one of the long term complications of diabetes mellitus. Measurement and monitoring of kidney function parameters such as urea and creatinine, in addition to u
Determine Fat Soluble Vitamin Needs of school children and adolescents? ICMR (1990) does not give recommendations for vitamin D, E and K. Vitamin D is very important for skelet
Explain the Swab Method? Swab method is the oldest and widely used method in food and dairy industry and was developed by W.A. Manheimer and T. Ybanez in 1917. A sterile cotton
Question 1 Explain various methods employed for the lab diagnosis of rabies Definition of rabies Listing of various methods employed for rabies Explaining the meth
Effect of Temperature Certain plants such as the winter rye (Secale cereale) and the biennial strain of henbane (Hyoscyamus Niger) require exposure to low temperature conditio
Planes of Cleavage The ova of most of the animal groups (except some specific cases like insects) are spherical or nearly spherical having their own actual centre comparable
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