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Q. Explain Nutritive and Non-Nutritive Sweeteners?
Nutritive Sweeteners: We know some sweeteners like glucose, honey, molasses, fruit juice, dextrose, maltose, mannitol, sorbitol, xylitol and hydrogenated starch hydrogenates have shown no advantage or disadvantage over sucrose.
Fructose which occurs in fruits, vegetables and honey provides 4 Kcal/g. Fructose through natural foods in the form of fruits and vegetables can be given in moderate amount to diabetics. Restriction of these nutritive sweeteners is because of its caloric content.
Explain About the High Risk Pregnancies? Until now we have considered the nutritional needs of pregnant women. In this sub-section, we will consider specific conditions that co
Explain the term active transport? Active Transport : At intervals, protein assemblies involved in selective, or active transport of materials are inserted into the cell mem
Explain in detail about Male Reproductive System The male reproductive organ consists of the following: A pair of testes, held in scortum; produces spermatooa and testoster
What is Cardiac Transplantation ? Cardiac Transplantation : The first successful clinical heart transplant was done by Christian Bmnard at Cape Town in South Africa in 196
Adverse effects of rifamycin No severe adverse effects were observed in clinical trials with rifaximin. There have been a few postmarketingeports of hypersensitivity reactions
Casein is the main protein in milk. There are three types of casein, one of which is beta casein. Beta casein comes in two main variants called A1 and A2. The order of amino acids
Explain risk factors and their role in cad ? The concept of risk factors constitutes a major advance for developing strategies to prevent CVD. The Framingham Heat Study played
In studies of human body, which of the subsequent terms can also be used when referring to the pituitary gland? Is it: a) Pancreas b) Hypozthesis (pron: hypo-fi-sis) c) T
F o wl pox Fowl pox is a contagious disease of birds, caused by a member of family Poxviridae, characterized by wart-like nodules on the skin and diphtheritic necrotic membra
Emulsifying properties of proteins Proteins are the surface-active substances, which are extensively used in the food industry as emulsifiers to manufacture products such as d
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