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Alterations occurring in egg
The quality, flavour, composition and functional properties of eggs are adversely affected more rapidly and to a greater extent by the speed and conditions of handling, uncoated shells, storage times and temperatures.
The nutritive value of frozen and dried eggs is essentially the same as that of fresh eggs. The drying or freezing processes do not cause any significant loss of nutrients. Properly stored, dried and frozen eggs show no subsequent nutrient loss. This observation can be substantiated by the following facts.
Q. What is Atherosclerosis? Atherosclerosis is an arterial lesion characterized by patchy thickening of the intima (innermost coal of artery) comprising of fat and layers of co
Statistical Measures - Population A population has a number of group characteristics that are statistical measures unique to the population group and are not the characteristi
Q. What is the plasma membrane of the cell? What are its major functions? The plasma membrane is the external membrane of the cell, it delimits the cell itself and a cell inter
#question.why obelia is considered of special interest in zoology.
S almonella i n f e c tions The term salmonellosis is a used for several Salmonella infections of humans and animals caused by Salmonella Enterica and S. Bong
For the biological diversity is mitosis or meiosis the more important process? Meiosis is the cell division process that permits the formation of gametes to sexual reproduction
Pneumonia: Pneumonia is an inflammation with consolidation of the parenchyma of the lung. It occurs most commonly in infants and young children and may occur as primary dis
Two important human fossils that throw much light on the human ancestory were discovered in .Olduvai beds in Africa and in central Java respectively. Although the development of bi
I need an idea for a Biology experiment
List the five functions controlled by hypothalamus. Hypothalamus controls many important functions which are as follows: a) Blood pressure control b) Hunger and thirst
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