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Explain about the Glycemic Index (GI)?
In the previous sections, we have studied that some carbohydrates are rapidly digested and absorbed, some are digested slowly while some are not digested at all. Thus, it is obvious that different carbohydrates will raise blood glucose levels to a different extent. The ability of carbohydrates to raise blood glucose is referred to as "Glycemic Index" (GI).
Table: Glycemic indices of some foods
GI is a quantitative assessment of foods based on post prandial blood glucose response (i.e. blood glucose level after a meal) expressed as a 'percentage of the response to an equivalent carbohydrate portion of a reference food'. The reference food is white bread with a GI set at 100. Glycemic indices of some foods are given in Table 3.4. Here you can see 2 columns indicating GI. In the first one, the reference food is white bread (Wb), while the second column has glucose (g) as its reference food with a GI of 100.
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Carbon dioxide needed for photosynthesis enters the leaf via the stomata but water is also lost when these pores are open. Water is often limiting and to limit water loss through s
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Define the Wealth Care Delivery ? The challenge that exists today in many countries is to reach the whole population with adequate health case services and to ensure their util
Signs and Symptoms Decreased urine output Bloody or brown colour urine Edema Malaise Mild headache Gastrointestinal disturbances
Technique : The suitability of the pulmonary autograft for aortic valve replacement has to be studied by accurate measurement by echocardiogram of the aortic and pulmonary annuli.
Explain the chemical properties of milk Autoclaving milk, wherein temperature of around 121 o C is achieved, causes browning. The brown colour is due to the heat effecting an i
Q. What are the protective structures of the central nervous system present in vertebrates? In vertebrates the brain and the spinal cord are protected by membranes, the meninge
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