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Define Proline
It is a prominent amino acid found in fish and may contribute to sweetness. The sugars ribose, glucose and glucose-6-phosphate are flavour contributors, as is 5-inosinic acid, which contributes a meaty flavour note. Volatile sulfur compounds contribute to the flavour of fish; hydrogen sulphide, methylmercaptan and dimethylsulfide may contribute to the aroma of fish.
RECIPROCAL CROSSES Similar results were obtained with reciprocal crosses also. A reciprocal crosses involves the same traits but carried by sexes opposite to those in the origi
Define volumetric flasks - Nutritional Biochemistry A volumetric flask is used to make up a solution of fixed volume very accurately. It is calibrated to contain a particular v
Q. Do the arteries that carry blood from the heart to the lungs contain arterial or venous blood? What happens to the blood when it passes through the lungs? Arteries of the pu
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
Pollution - Environmental Pollution Pollution refers to any undesirable change in the physical, chemical or biological characteristics of our environment, i.e. air, water and
What is Septa Septa are thin bony plates, which divide the inferior portion of the antrum into sections and may even create separate compartments. A buttress or web formation m
Explain about the Energy Requirements in elderly? Based on the Benedict - Harris equation for men and women, the daily energy requirements can be calculated. For Men: 66 t
Which statement below about asexual reproduction is FALSE? a.With asexual reproduction, offspring are genetically identical to the parent. b.Asexual reproduction requires no
Explain what happens when the cell membrane or plasma membrane ruptures or breaks down? Ans) When cell membrane ruptures Ions leek out and unless repaired in time the cell will
What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
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