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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.
Phylum Myxornycetes 1) They are known as cellular slime moulds mostly grow in damp places e.g. soil and rotting tree trunks. 2) They have a curious life-cycle in which free
Q. Destruction of microorganisms? Ans. Destruction or control of growth of microorganisms is the basis of food preservation. To 'preserve' actually means fro keep safe, r
Fracture - It is a break of a bone. Bone fracture are of many types - (i) Green stick fracture - It is merely a crack, the bone remains partly intact. (ii ) Sim
What is Polysaccharides? Polysaccharides: Many monosaccharide subunits can be joined to form long, complex polysaccharide molecules. These complex sugars are often used to s
how does the structure of epithelial tissue allows it to fulfil its function
Q. What is the important condition for a protein to be identical to another protein? For a protein to be identical to another protein it is necessary for the sequence of amino
define fringing reef
Which is the type of nitrogen waste birds produce? Why does this feature, besides being an adaptation to the terrestrial environment, also mean an adaptation to flight? Birds a
Hemicryptophytes - Classes of Life Form In this case the perennating buds or organs are situated at the soil surface where they are protected by soil and fallen leaves. These
List three important discoveries that resulted from the Human Genome Project. Answers should contain three of the following: Only about 2 percent of the human genome encodes p
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