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Estimation of minerals in foods
The minerals in foods are determined by ashing or incineration at temperatures in the region of 500°C following standard procedure. This destroys the organic compounds and leaves the minerals behind. Ash thus obtained provides an estimate of the total mineral content of foods. Minerals in the ash are in the form of metal oxides, sulphates, phosphates, nitrates and halides. Individual minerals are determined by dissolving the ash, usually in acid, and measuring the mineral concentration in the resulting solution. Atomic absorption spectroscopy is generally used to estimate the mineral concentration. Nuclear Activation Analysis-NAA is a more sensitive method.
Cell plate: In the plants, a membrane-bound space produced during the process of cytokinesis by the vesicles of the Golgi apparatus. The cell plate fuses with plasma membrane, sep
Primary effects 1. Nuclear contamination 2. Biological contamination 3. Chemical contamination 4. Destruction of infrastructure facilities. 5.
Possible mechanisms of increased risk are that hyperhomocystinemia may impair release of nitric oxide form endothelial cells, stimulate proferation of atherogenic smooth muscle cel
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what is evolution
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In which area Dietitians works Dietitians can work in a variety of areas, as already mentioned earlier, many of these are in the Hospitals or in the community as 'Clinical
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Fibroblast is the term applied to a cell of connective tissue which is separated from similar cells by some degree of the matrix material; fibroblasts secrete elastin and collagen
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