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Define the Fats requirement to avoid underweight problem?
We know that fats are concentrated source of energy (1g = 9 Kcals). Fats are capable of increasing the energy value of the diet without adding much bulk to it. Add extra fat gradually, a sudden increase in fatty foods like butter, cream and oil may produce diarrhoea. About 30% of calories should come from unsaturated sources of fat.
Explain the The Lysogenic Cycle in diversity of life? The Lysogenic Life History of Bacteriophage Viruses. Even though viruses are structurally simple, consisting of merely a n
The water on earth surface constitutes hydrosphere. About 75% of earth surface is covered with water and 97% of that water is present in oceans, which is very salty. We are only
Explain in brief about the term - Calcium Calcium is absorbed as Ca 2+ ion and is a constituent of cell wall, an activator of different plant enzymes and is essential for t
What are the cells produced in the first stage of the embryonic development called? The cells that result from the cleavage (the first stage of the embryonic development) are k
Explain the Liver Biopsy Assays? These are used to measure the total vitamin A stores, as well us, the response in levels of vitamin A relative to different dosages of the vita
Photosynthetically Active Radiation This is usually in direct proportion with the incident solar radiation, you know that tropic$ are probably the best illuminated part of the
What is thigmotropism? Thigmotropism is the movement or growth of the plant in response to mechanical stimuli (touch or physical contact), as when a plant grows around a suppor
The long term adaptive mechanisms involve myocardial hypertrophy and remodeling which occurs slowly over weeks to months. The capacity of these adaptive mechanisms meant to sust
Differences between Budding and Fission Both budding and fission are identical in at least one way in that the young ones produced by these procedures are the result of direct
Why and how does the food get spoiled? There are several causes of food spoilage. These include: Growth of Microorganisms, such as bacteria, molds and yeasts, which can
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