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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.
How are the symmetry and the nervous system characterized in echinoderms? Adult echinoderms, with cnidarians, are the animals that present radial symmetry, i.e., their body str
Counseling is a process whereby a qualified person purposefully assists another person to handle his or her problems. Counselling is not just giving advice. It is dependent on mut
Q. Explain about Modifiable Risk Factors? 1. Behavioural Smoking Sedentary Lifestyle Habits Dietary Errors 2. Physiological Hyperlipidemia Hypertension Obe
Q. Dietary management of gastritis? Prompt medical care is successful in the management of an acute attack of gastritis only if it is accompanied by efficient and judicious nut
What are the structural differences between roots and shoots? What structures are unique to each?
Explain Microscopy - Principles, Use and Maintenance? We start the Practicals in the Food Microbiology and Safety Course with an orientation to the microscope. This first Pract
what is respiration
What are the vascular bundles? How does configuration of the vascular bundles within the stem differentiate monocots from dicots? The Vascular bundles are segments of xylem and
The bonding geometry of C,O,N is determined by- Select one: a. The number of electrons in their outer energy level b. SP3 hybridization of orbitals in the valence shell
Name the t major groups of cells required in attaining specific immunity. Name the end products of aerobic and anaerobic glycolysis List two ways by which molecules of ATP are
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