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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%).
Which gas in each of the following pairs would you expect to be more soluble in water? Why? (a) Oxygen and Carbon Dioxide (b) Nitrogen and Ammonia (c) Methane and Hydrogen Sulfide.
Induction of antimicrobial substances Phytoalexins are antimicrobial substances produced by plants in response to pathogen. They accumulate at the site of infection. For exam
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In the presence of oxygen, the process of glycolysis produces which of the following products? A) 2 glycerol B) 1 lactate C) 2 lactate D) 2 pyruvate E) 1 pyruvate
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how does respiration takes place in animals ?
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