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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 the chemical equation of the formation of bicarbonate from water and carbon dioxide? What is the enzyme that catalyzes this reaction? The chemical equation of the ch
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In an adult male, which of the following is true? A. The plasma membranes of Leydig cells contain LH receptors. B. The plasma membranes of Sertoli cells contain FSH receptor
Pericarditis Pericarditis is a syndrome caused by inflammation of the pericardium. Causes i) Infections Bacterial : Pneumococci, Staphylococci, Streptococci,
The Henderson-Hasselbalch equation expresses the pH of a solution as: Select one: a. The equilibrium constant of the acid and the dissociated form of the weak acid. b. The
about apiculture
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Explain about the Toxicity - fat soluble Vitamin? Because vitamin A is fat-soluble and can be stored, primarily in the liver, routine consumption of large amounts of vitamin A
Q. Can you explain Right Ventricle Enlargement? The right ventricle (RV) is roughly triangular in shape on the PA view, with a near vertical base - apex axis. When this chamber
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