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Explain Functional property of Emulsification Mode of action Proteins stabilize fat emulsions Food system Sausages, soups, cakes, salad dressings, infant foods
Explain the effect on Minerals of the Human milk? There appears to be no relationship between dietary intake and concentrations in milk for copper, iron or zinc. Iron supplemen
Where does cartilage occur in a joint and what it its function? Cartilage might be found covering the surface of bones where they meet in a movable joint. Cartilage decreases f
Define the Functions of Vitamin E? Vitamin E is the major lipid-soluble antioxidant in the cell antioxidant defence system and is exclusively obtained from the diet. The main r
The dietary principles underlying the enteric diet include: High calorie High protein High carbohydrate Moderate fat High fluid Low fibre and soft diet
Q. What are the noteworthy features of the nervous system of arthropods? In arthropods the nervous system has more sophisticated sensory receptors with well-advanced cephalizat
Q. Which kind of chemical bond maintains the pairing of each chain in the DNA molecule? To form the DNA molecule, purine bases bind to pyrimidine bases by intermolecular bonds
CHOROI D - Thin, net like made up of connective tissue, rich in blood vessels. Pigment present, red in rabbit, brown or black in man. It reduces internal reflection.
Q. Echinoderm identity card. How are echinoderms characterized according to examples of representing beings, basic morphology, type of symmetry, germ layers and coelom, respiratory
When the standard free energy of a reaction is -5.7 kj/mol then at equilibrium a- there will be 10 times more products than reactants b-there will be 10000 times more product
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