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Explain Deteriorative changes in fats and oils
The food products undergo changes in flavour due to the chemical changes occurring in fats and oils present in them. The causative factors responsible for such changes are presence of enzymes, atmospheric oxygen and application of high temperature. Lipid oxidation is one of the major causes of food spoilage. It is of great economic concern to the food industry because it leads to the development of various off-flavours and off odours generally called 'rancid' (oxidative rancidity), in edible oils and fat-containing foods, which render these foods less acceptable. In addition, oxidative reactions can decrease the nutritional quality of food and certain oxidation products are potentially toxic. On the other hand, under certain conditions, a limited degree of lipid oxidation is sometimes desirable, as in aged cheeses and in some fried foods
Illustrate the diabetic contract of the eye? Diabetic Cataract: 1) Sorbitol Aldose Pathway: In patients with diabetes, there is increase in sugar alcohol which results in
In the Miller-Urey experiment, amino acids of bothe the L and D enantionmers. Why is it that the L enantionmer is more dominant in living things?
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Which of the following patients likely faces the highest risk of an acquired hypocoagulation disorder and vitamin K deficiency? Answer A. A patient who is immunocompromised as a re
Q What is the difference between catabolism and anabolism? Metabolism comprises two opposing processes: catabolism and anabolism. Anabolism is a set of synthesis reactions that
a) Why are grasshopper and Drosophila said to show male heterogamity? Describe. b) Define female heterogamity with the help of an example.
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Explain the Development of Cancer? Are you interested in knowing how cancer develops? Well here it is. The cancer development is a process involving initiation, promotion and p
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