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Alterations occuring in cereal & cereal products, legumes
You are already aware of the chemical composition of cereals and pulses. We will now look into changes occurring in these food products due to processing and storage.
We all know that cereals can be stored without loss of quality for 2 to 3 years, provided that the kernel moisture content (which is 20-24%) after threshing is reduced to at least 14%. The kernel consists of four parts: the seed coat (pericarp), the fruit coat (aleurone layer), the endosperm and the germ, or embryo. Figure 9.1 depicts these four parts.
Minerals Minerals are chemical elements needed by the body either to help form bodily structures or to facilitate chemical reactions. Dietary minerals are divided into two categ
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Antimicrobial prophylaxis Antimicrobial prophylaxis is generally not indicated for cardiac catheterization, varicose vein surgery, most dermatologic and plastic surgery, arteri
give detail account of modes of locomotion in protozoa and describe various type of asexual reproduction in protozoa
Problem of Polarity The control of polarity in regenerating coelentrates like hydra has received much attention for many years. You are already aware that while a hydra is cu
STRUCTUR E OF A MYOFIBRIL - The dark bands of the myofibril are termed the A-bands (Anisotropic bands). Each A-band has at its middle a light zone called H-zone (Henson'
Explain the Main Benefits of Canned Foods? The main benefits of canned foods are: (a) They are safe and hygienic and have logically good nutritional value; (b) They are e
Q. What are the epithelial tissues? What is their general function and how is that function associated to the features of the tissue? Epithelial tissues also called as epitheli
What is root cap? Root cap is a protective structure located in the tip of the growing root. It defends the meristematic tissue of the root forming a cap that surrounds the tip
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