Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. Why is colour an important characteristic of food?
Colour is an important quality attribute in food although they do not necessarily influence their nutritional, flavour or functional quality. Consumer preferences are strongly influenced by the colour of the food. Colour is defined as the characteristic of light that is measured in terms of intensity and wavelength. Why is colour an important characteristic of food? What are its functions? How can we measure colour in foods These are a few aspects covered in this section. We begin by first understanding the functions of colour in foods.
Measures of Evenness The maximum Shannon-Wiener index for a given number of species can be calculated as: The minimum Shannon-Wiener index for a given data set can be c
What is the connection between tissue fluid, plasma and lymph? Tissue fluid is plasma (minus its proteins) which has leaked out of the capillaries. Lymph is tissue fluid which
Analysis of Developmental Potency of Nuclei The instances given above and many other observations and experimental results of this nature provide tough support to the hypothes
Q. According to the function of the transmitted neural impulse which are the types of neurons? How different are the concepts of afference and efference of the neural impulse trans
Classification of Different Agro-Industrial By-Products The agro-industrial by-products can be grouped according to the content of nutrients namely: (i) Energy rich supplem
What the difference is between type I diabetes mellitus and type II diabetes mellitus? Type I diabetes, also called as juvenile diabetes, or insulin-dependent diabetes (this na
CONCEPT OF NURSING UNIT: Concept in the design and facilities of nursing unit has been changed time to time based on the different categories of patients and peculiarities of
ae there non-parasitic viruses?
Which of the following structures in a vertebrate with a four-chambered heart would have blood with the highest oxygen concentration? And why?
What is Hansen's disease (etiological agent, mode of transmission, clinical manifestations and prevention)? The etiological agent of Hansen's disease is bacteria known as Mycob
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd