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Determine the food source for Magnesium?
Magnesium is widely distributed in variety of foods and beverages. In plants it is associated with chlorophyll. Thus, green leafy vegetables are excellent sources of magnesium. Most green vegetables, legume seeds, beans, tea, coffee, cocoa and nuts are rich in magnesium, as are some shellfish, spices, and soya flour, all of which usually contain more than 500 mg/kg fresh weight. Although most unrefined cereal grains are reasonable sources, many highly-refined flours, tubers, fruits and most oils and fats contribute little dietary magnesium (<100 mg/kg fresh weight). Corn flour, cassava and sago flour, and polished rice flour have extremely low magnesium contents. Refining of whole cereals can reduce the magnesium content considerably (upto 80%).
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The major hazards encountered in the biological lab work are diseases like infections and allergies which are caused by handling live animals. dissections, plant and animal tissues
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Explain some side effects of carbohydrate loading? Some potential side effects of carbohydrate loading are: Muscle , stiffness Diarrhoea Chest Pain Depres
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what are the two benefits of fever with explaination??
Chromatin is made of DNA molecules associated to proteins known as histones.
Why is the number of bonds important in nucleic acids
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