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Cholesterol, from stereos (solid) and the Greek chole- (bile) followed by the chemical suffix -ol for an alcohol is an organic chemical substance classified as a waxy steroid of fat. It is an necessary structural element of mammalian cell membranes and is requires to built proper fluidity and membrane permeability
Additionally to its significance within cells and cholesterol also serves as a precursor for the biosynthesis of bile acids and steroid hormones and vitamin D. That is the principal sterol synthesized by animals; in vertebrates it is establish predominantly in the liver. Little quantities are synthesized in other cellular organisms (eukaryotes) such as fungi and plants. It is almost completely absent among prokaryotes like bacteria.
What is Osseointegration Osseointegration was the hallmark of success in implant dentistry in the 1980s. It was believed that an implant was successfully integrated when there
Define Management and Nutritional Intervention using MNA - Undernutrition? A. For those categorized as well-nourished They need only be reminded of the importance
Increase in cardio-thoracic ratio is a relatively specific indicator of left ventricular end-diastolic volume. Left atrial enlargement is seen as double density shadow, lifting up
Define Methods of Food Processing? Food is undeniably most vital to the survival of human beings. Hence, it must be processed using various scientific techniques. This is done
Define Molisch's Test or alpha naphthol reaction? The Molisch test is a common test for the existence of carbohydrates. Principle The reaction is due to the formation of
heating a food sample with Benedict''s solution is a test for...
Axon: Axon is a projection from the cell body. Each neuron has only one axon. Unlike dendrites, axons are very long and are usually unbranched structures. The axon
Why do ribosomes move along mRNA during translation? During translation the ribosome always exposes two mRNA codons to be translated by moving along the mRNA. When a peptide bo
PURPOSE OF EVALUATION: The purpose of evaluation of service is to answer the questions, "To what extent and how well did the programme meet the objectives of the service?'
one idea on how plant physiology can apply in food engineering
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