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Briefly explain about Pickled vegetables
These are produced by spontaneous lactic acid fermentation. Fermentation improves the digestibility and wholesomeness of the product. The acidic pH of the medium stabilizes vitamin C. Pickled vegetables also develop a typical aroma, which is desirable.
2. Vaccinations against various childhood diseases have contributed to the entry of women, particularly mothers, into the fulltime workplace. a. Is this statement supported by data
Nutritional care can be recognized as both a science and art. Can you tell why? It is considered as a science because the raped advances in scientific knowledge provides all h
Explain Fats in biological compound ? Fats : Monoglycerides, diglycerides, and triglycerides are fats consisting of a backbone of the alcohol molecule glycerol, consisting of
Whenever a pair of alleles has different alleles is there dominance between them? Not in all cases of a gene having two different alleles is the dominance complete. There are g
The goals of biological classification The world of animal diversity is quite complex and it requires an ability to recognise similarities and differences among organisms. Class
write a note on clonning
Importance of water in the body Water is the most essential constituent of life. Life cannot exist without water. About 90% of water is present in protoplasm Water
What is Energy ? Energy Energy is defined as the capacity to do work. Work is defined as the movement of a mass, or the product of the force and the distance through which t
Define the Absorption of Vitamin A? Vitamin A and carotenoid tend to aggregate with lipids into globules, which then pass into the small intestine. Dietary vitamin A (retinol)
how respiration takes place in mammls and reptiles
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