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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.
How do adhesion and cohesion help plants move materials?
What are plant cell vacuoles? What are their functions? How is the covering membrane of the vacuoles called? Ans) Plant cell vacuoles are cell structures delimited by membranes
Q Which is the chordate class considered an evidence of the transition of the vertebrates from the aquatic to the dry land environment? The amphibians are totally aquatic in th
cellis basic unit of life
What are the most important organic molecules for living beings? There are many kinds of organic molecules that are significant for the living beings. Especially vital are amin
Growing roots from different parts of plants Secure a box of sand and place it away from direct sunlight. Wet the sand thoroughly and keep it moist. Plant the following thi
What are some examples of the control and informative function of organic molecules? Based on genetic information, organic molecules control the whole work of the cell. The nuc
Different blood groups in man 1.Blood Group "A": Persons having this blood group will have antigen "A' on their red blood cells and antibody "B" in their plasma. 2. Blood Gr
One way that the cortex has been parcellated is based on fine-grained anatomical differences in the composition of the cortical layers: their thickness and types of neurons that ar
Q. Determine the acidity in the given sample of honey? This activity will help you to: • carry out the acidity test of the given samples of honey, • learn about the kee
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