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Explain about the Food analysis and chemistry?
Investigation of the basic composition and physical, organic and biochemical properties of food constituents at the molecular level; the changes that food constituents undergo during processing and storage. These areas also involve changes in texture, colour, flavour, and determination of the effects of processing on the nutritive value of foods. Techniques used by food analysts for proteins; carbohydrates; lipids, fats and oils; colloids; enzymes; vitamins; emulsifiers; acids; oxidants; antioxidants; pigments and flavours; secondary plant metabolites in food.
characteristic of spider that makes it the phylum arthropoda?
How Lysosomal enzymes involved in the scavenging of aged Lysosomal enzymes are also involved in the scavenging of aged and damaged cells. In several diseased states and also by
Explain the Sensory Respiratory center - Feature of Medulla Respiratory center: The center for regulating rate and depth of respiration is present in the medulla. Here, nerve i
Why would the O-H bond in C=O-H and the OH bonding with a water molecule be considered weak?
Homo sapiens first appeared in the fossil record between 200,000 to 300,000 years ago, The fossils were the Swanscomb man from England and Steinheim man from Germany. a) The Swa
Define the Term Epimerism? In addition to D and L isomerism sugars also exhibit epimerism. Hexoses that differ from each other as a result of variation of H and OH on carbons 2
Explain about the Importance of Vitamins? Vitamins are the organic substances that act as coenzyme and/or regulator of metabolic processes. There are 13 known vitamins, most of
Nursing Interventions of a Patient with Acute Alcohol: Intoxication and Withdrawal Some nurses find it very difficult to work with the alcoholics. This is particularly true w
Define Ecosystems science and large-scale ecology? Many of today's most pressing problems are regional or global in nature including for instance, the effects of land cover and
What are the four types of weak bonds, and how do they differ from each other and from covalent bonds?
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