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Define the properties of solutions
Several properties of solutions are particularly important in food preparations. Amongst these are colligative properties, such as vapour pressure, boiling point, freezing point and osmotic pressure. Colligative properties are the properties of solution which depend on the number of molecules present
about phylum mollsca and its classification
The Carbohydrate sets are covalently attached to various variant proteins to form glycoproteins. Carbohydrates are a shorter percentage of the weight of glycoproteins than of prote
Determine the fate of manganese which is absorbed? Let us now study the fate of Mn which is absorbed. After absorption, Mn is complexed with albumin and transported to the l
How are lipids classified?
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a) Which vitamin helps to maintain resistance to infectious diseases? b) Name two foods which are a good source of this vitamin. a) Vitamin A (retinol) helps m
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Explain about the Deranged lipid profile? Lipids, as you are already aware, are important dietary constituents that include fats, steroids, phospholipids and glycolipids. A num
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