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What are fat soluble vitamins?
As we already know, there are four fat-soluble vitamins - A, D, E and K, The presence of fat is required for the assimilation of these vitamins in the body. All of these, though quite different from each other in their structures, sources and physiological roles, are significant to us during different life stages.
Q. Percentage ratio of total Solids and Water in honey? Most genuine honeys contain 13-23 per cent of water. The total solids or moisture can be estimated by drying in a vacuu
Endoplasmic reticulum (ER) is the network of membranous tubules in the cytoplasm of a cell; involved in production of the phospholipids, proteins, and the other functions. Rough E
Explain Avoidance of Shock in Nutritional Care? Loss of plasma proteins lead to decrease in blood volume (hypovolemia) and lowered red blood cell volume causing a potential dan
Define Practical Preparation - Qualitative Test for Monosaccharides? 1. Wear your labcoat. Make sure your hair is tied and you have no loose clothing. These can be dangerous in
Define the meaning of Open Kettles? A number of foods can be satisfactorily concentrated in open kettles which are heated by steam. This is the case for jellies and jams, toma
T ub e rc u l o si s Tuberculosis in animal is caused by Mycobacterium bovis , M. tuberculosis and M. avium and among these the most important causal agent is M.
Question 1 Describe any two possible mechanisms of mutagenesis 2 Explain any five functions of Endoplasmic reticulum 3 Write short note on Ames test 4 Describe the structure an
Side Effects of Sedatives and Hypnotics: Side effects are same like anti anxiety drugs such as hypotension, palpitation, syncope (fainting), change in libido, physical or psy
Q. Explain Hypertensive Response? Hypertension at rest has long been known to be a risk factor for the development of coronary artery disease (CAD). Significant elevation of B
S y s te m i c Diseases Diseases of the gastrointestinal tract The diseases of gastrointestinal system are manifested by abnormality in prehension, mastication and s
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