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Functional Properties of Starches Starch is a major source of energy (calories) in grains and tubers, and foods made from them. However, when starch is added to products as an
Tuberculosis Tuberculosis is a chronic infectious disease which is caused by a bacterium - Mycobacterium tuberculosis. It affects the lungs most commonly but call gel localize
Q. Explain about Non-Nutritive Sweeteners? Non-Nutritive Sweeteners: These are characterized by an intense sweet taste. They are needed in small quantities and do not make any
Implant failures On the basis of the stage when problems occurs implant failures can be classified as : i) Before Abutment Connection. ii) During Abutment Connection.
Byproducts of high energy value but low in nitrogen The byproducts of the sugar industry (molasses, sugar beet pulp), the horticultural industry and products such as stock fee
Explain the Cardiovascular disease and stroke? Obesity may be an independent risk factor for coronary heart disease (CHD) with the degree of obesity being directly proportional
Aeolian Wind transported materials constitute this category. This can be further divided into dunes or loess. Dunes are found in thr& types of situations. Fitly, these may occu
what is allele
F o wl pox Fowl pox is a contagious disease of birds, caused by a member of family Poxviridae, characterized by wart-like nodules on the skin and diphtheritic necrotic membra
Q What are some examples of tissues and organs where mitosis is more frequent, less frequent or practically absent? Generally in vertebrates mitosis is more frequent in tissues
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