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Describe Chemical changes in fruits and vegetables
The detailed chemical changes that occur when fruits and vegetables are boiled in water or steamed, canned, dried or frozen, are still for the most part unknown. However, certain fruits and vegetables like apples, peaches, potato etc. turn brown when cut and exposed to air. This is a result of numerous enzymatic reactions that occur in fruit and vegetables on processing. These reactions may result in changes in the appearance, texture, flavour and colour of the fruits and vegetables.
Lipids are essential fats that have much importance to the human body. Lipids are biological molecules that are insoluble in aqueous solutions and soluble in organic solvents are c
Which of the following occur in response to an increase in the length of the right knee extensors in response to a quick tap applied to the right patellar tendon? An increase in t
Explain about chthalamus The realised niche of Chthalamus is reduced from its fundamental niche and it is limited to the upper tidal zone Lower limits Out-competed
THEOR Y OF EPIGENESIS - It was propounded by C. F. Wolff and supported by Von Baer. According to it, the egg contains the substances which are required in the formation
Define the uses of foams The foams frequently used in cookery are whipped cream, ice cream, cake, bread, meringues, milk froth and gelatin. Food foams contain large amounts of
how efect of gravity on roots?
Explain Iron Balance and Regulation of Iron Absorption? The body has three unique mechanisms for maintaining iron balance. The first is the continuous reutilization of iron fro
what are the different modes of nutrition
In unilocular ovary with a single ovule the placentation is : 1. Marginal 2. Basal 3. Free Central 4. Axile Basal
Radial cleavage - Metazoa Radial cleavage produces tiers or layers of cells one on top of another. Radial cleavage is also said to be indeterminate or regulative because each
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