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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.
Explain water Universal Solvent ? Water - Universal Solvent : Water is usually referred to as the "universal solvent." because it is able to dissolve many different substan
PHYLUM NEMATODA (= NEMATHELMINTHES ) Definition and Introduction Bilateral and protostomial
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Q. Briefly explain about semantides? The information carrying molecules in plants are called semantides, and they have been recognised to be 3 kinds; deoxyribonucleic acid or D
Q. What are the main risk factors for hypertension? The major risks factors for hypertension are tobacco smoking, stress, obesity, sedentary lifestyle and alcoholism.
What are trophic levels? How many trophic levels can a food chain have? The Trophic levels correspond to positions on a food chain. thus producers always belong to the first tr
what is the role of cholesterol in membrane fluidity?
Define the Osazone Test or Phenylhydrazine Reaction? Compounds with -CO-CHOH group form crystalline osazones with phenyl hydrazine. These osazones have characteristic shapes an
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