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Define Objectives to know about methods of food processing?
After studying this unit, you will be able to:
Vitamin D (Calciferol - vitamin D2) The main forms are Vitamin D2 (ergocalciferol-plant origin) and vitamin D3 (cholecalciferol-animal origin). Vitamin D2 forms colourless, aci
Q. Alcohol consumption by diabetes patient? Intake of alcohol should be limited. It is high in calories, lacks essential nutrients and may therefore promote ketoacidosis, hyper
Ecosystem Balance We take up, another parameter of ecosystem balance. One factor that affects the stability or persistence of some ecosystems under small or moderate environme
Q What is the usefulness of fungi for some industries? Fungi are industrially used in the production of fermented beverage, cheese, bread, and so on. A few fungi are very impor
Explain the Physiological effects of ingestion of fibres? Physiological effects of ingestion of fibres with adsorption properties are: 1. Diminished absorption of lipids. Wi
Advantages of mucoperiosteal flap There is no tissue loss It is advantageous in cases where there is deficiency of keratinized tissue and the soft tissue is not lost, but ma
Explain process to Control of Breathing? The rate of breathing is controlled by the medulla, the segment of brain stem just above the spinal cord. If the brain stem is cut just
what are the main functions of lungs and heart
Q. What are few mechanisms by which pathogenic bacteria cause diseases? And why is this knowledge important? Pathogenic bacteria have characteristics called as virulence factor
Ribonucleases and deoxyribonucleases These enzymes are responsible for the degradation of dietary nucleic acids. Ribonucleases and deoxyribonucleases secreted by the
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