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Explain the term Antioxidants
You must have at some point of time tasted a stale deep fried snack prepared at home or bought from a local sweet shop. Do you remember its foul flavour and how you probably had to spit it out? What do you think may have been responsible for he foul flavour? The culprit are the unsaturated organic molecules in foods'mostly fats, pigments, vitamins and other nutrients, which are highly unstable towards ritmospheric oxidation. -These undergo a variety of chemical and physical changes and form obnoxious taints and odours in stored foods. Also the products based on meat, fish, milk and egg which are rich in fats, especially the polyunsaturated fatty acids, are more prone to spoilage and need protection. Auto-oxidation in stored foods not only spoils the flavour but also depletes them of essential fatty acids and vitamins.
Secondly, products of oxidation react with the proteins of the food leading to the loss of essential amino acids, digestibility, flavour, aroma, texture and basically a lowered nutritional value of the food.
What are sori? The word "sori" is the plural form of "sorus". In ferns, a sorus (pl. sori) is a cluster of sporangia on the edge or underside of a fertile frond. In lots of spe
some infomations about reproduction
Can you please describe the differences between continuous traits and discrete traits and how it helps an ecologist measure variation? Please give a few examples.
Increase in population size is known as population growth. It depends upon number of persons added to the population and number of persons lost from the population. Addition in pop
Explain the Mechanism of Drying? Drying as a mechanism, you will realize, involves the removal of free moisture from the surface and also moisture from the interior of the mate
basis of genetic transplantation
What is Probing depth Probing depths can be influenced by the tissue type- shallow depths are associated with a keratinized collar, whereas deeper depths are associated with mo
C o w - po x (vaccinia) E p idemiology: This infection, although mostly occurring in cows, sometimes also occurs in buffaloes. Under natural conditions, t
How does true motility differ from brownian movement? What morphological structre is responsible for bacteria motility? Why is the wet preparation discarded in disinfectant s
Q. What is the association between inflammation and fever? In the tissue region where inflammation occurs prostaglandins, cytokines, bacterial toxins, interleukins and endothel
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