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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
Eye Drops Medication is instilled in the form of drops or ointment. Purpose To dilate pupil e.g. Atropine 1 per cent, drosyn 5 per cent or 10 per cent To c
Can someone explain how is cancer related to ras and p53 gene? I know that the ras protein regulate cell growth and its mutation will cause cancer. How is the mutation caused?
Q. Can you explain Shellfish Poisoning? Shellfish like oysters, mussels and clams are generally bred in the sewage polluted beds or brackish water. The shellfish poisoni
Explain Micronutrient deficiencies during kwashiorkor? Almost all the children manifest anaemia (due to iron deficiency) of some degree. Eye signs of vitamin A' deficiency are
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Determine Some Guidelines for Cancer Prevention? The guidelines for cancer prevention focus on the following: 1. Include plant-based diet, limiting red meat in particular.
some deliveries of baby occur early na. y is it so?
Chemical energy of matter : As is obvious from the above account living cells obtain energy by breaking C-C and C-H bonds of organic matter under the process of catabol
Q. Define Direct Visualisation of Coronary Arteries? Ans. Coronary arteries cad be directly visualized using two-dimensional echocardiography, especially in patients with
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