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Q. Explain Degradation of Fats?
Fats are the esters of glycerol and fatty acids and are called as 'glycerides'. Fats are susceptable to hydrolysis, oxidation and other chemical changes that produce both desirable and undesirable flavour changes in foods. The pure fat cannot be attacked by microorganisms. They need an aqueous phase to grow in foods like butter, creams and margarine. Microorganisms degrade fats into glycerol, free fatty acids, ketones and alcohols.
It is immune difficult mediated hypersensitivity. Typical manifestations contain rheumatoid arthritis, serum sickness, necrotizing etc.
How does nondisjunction in meiosis I and meiosis II look in males and females? Diagram it.
Explain the Factors Influencing RS Content -Amylose or Amylopectiz ratio? Amylose/Amylopectirz ratio: In general, foods containing high amylose/amylopectin ratio lead to higher
Name the source gland of leutinising hormone (LH). State the other hormone along with which it acts on its target cells/organ. Give their two functions.
Explain Mechanism of Absorption of Haem Iron? Haem iron is soluble in the alkaline environment of the intestine. It binds to the receptor on the enterocytes and is internalized
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Heterophagic intracellular digestion is the breaking into minute substances of external substances engulfed in the cell by pinocytosis or phagocytosis. Phagosomes or pinosomes fuse
During Abutment Connection Implants should be tested for the presence of any mobility and the radiographs should be taken. These radiographs are very vital as they serve as the
Explain the Role of Lipoprotein ? As discussed in the previous section, serum concentrations of Lp(a) are elevated in South Asians irrespective of their migrant status. Several
What is Double Labelled Water (DLW)? Technique DLW is currently considered the most accurate technique for measuring TEE in free- living individuals. It is the method used to m
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