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Define the functional properties of hydrocolloids The hydrocolloids not only have the functional properties but also have nutritional characteristics. Most polysaccharide gums
Describe the nature of the enzymes involved in the phosphorylation of glucose Phosphorylation of glucose: Glucose is converted to glucose-6-phosphate since phosphorylated inter
Explain Hazard Hazard : A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food. The
Define Disadvantages of using yeast as a source of protein? 1. Less protein yield (45-60%) 2. Growth rate is low (1-3 h) 3. High nucleic acid content leading to the forma
F i l a r i a s i s Animal filariasis is an important helminthic infection caused by large number of parasites. In bovines, it is caused by setaria, stephanofilaria, p
What is the distinction between interspecific competition and intraspecific competition? Interspecific competition takes place among organisms of the similar species. Intras
Vesicular exanthema Vesicular exanthema of pigs closely resembles foot-and-mouth disease in these animals. The virus causing the disease belongs to the genus Calicivirus in the fa
Which type of chemical bond maintains the pairing of each chain in the DNA molecule? To produce the DNA molecule, purine bases bind to pyrimidine bases by intermolecular bonds
The dietary principles underlying the enteric diet include: High calorie High protein High carbohydrate Moderate fat High fluid Low fibre and soft diet
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