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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.
Determination of vitamin c Majority of chemical methods of determination is based on the rapid oxidation of ascorbic acid and therefore not too highly specific. Titration of
I nfe c tio u s bursal disease Infectious bursal disease (popularly known as Gumboro disease) is an acute contagious disease of young chicks caused by an RNA virus, a memb
Uses of Hydrocolloidsfor health Hydrocolloids, together with other dietary fibres are increasingly being seen as contributing to a number of health effects. Some of the hydroco
What is the difference between asexual and sexual reproduction
Contagious ecthyma The contagious ecthyma virus is immunologically distinct from vaccinia, but similar to the causative agent of pseudo-cow-pox. It belongs to the genus Parapoxvi
Explain benefits of Protein Protein: Once the energy requirements have been estimated, protein requirements can be addressed. The aim is to achieve nitrogen balance. There are
Mechanisms Of Endosseous Integration Three terms may be used to describe individual aspects of bone formation process that can occur around implants. They are Osteoconduction,
Explain about the Glycoproteins? Most of the naturally occurring conjugated proteins are glycoproteins. Sugar molecules are covalently bound to them, especially those secreted
Question 1: Highlight the salient features of eTrials EDC. Explain briefly what is eTrials EDC Describe the salient features of eTrials EDC in comparison with other ED
Define the Foam Mat Drying Method? This process is a development of the vacuum puffing but, instead of employing a vacuum to foam the material, it is initially foamed by suitab
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