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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.
Enumerate the term - brain behaviour functioning The brain may be thought of as a "dependant variable" that is shaped in part by the facilitative stimulation that is experience
Explain the Observation or Inference for seliwanoff's test? 1. Wine or cherry red colour seen. Wine red colour confirms the presence of a ketose sugar. Note: On overheating
ornamental fishes of india
How are lipids used as an energy source by the organism? Carbohydrates are the major energy source for aerobic cell respiration. In the absence or deficiency of such substances
ELECTROCONVULSIVE THERAPY: 1) ConceptlMeaning of Electroconvulsive Therapy (ECT) Electroconvulsive Therapy (ECT) is a painless form of electric therapy. It is called as ph
Explain the Pour Plate Method Isolated colonies can also be obtained by pour plate method. The method involves mixing of small volume of microbial suspension with molten nutrie
Q. Can you explain Antibiotics? The antibiotics are the chemicals produced by microorganisms which are able to destroy or inhibit the growth of other microorganisms. The therap
Define Fats requirements of school children and adolescents? The linoleic acid requirements for school children and adolescents have been set at 3 en%. In terms of visible fats
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Efficiency of feed utilization on complete feeds The complete diet concept is based on group rather than individual feeding and usually involves much fewer changes in diet for
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