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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.
Release of Microspores Up to the tetrad stage, there is no cellulosic wall around the microspores. As you will come to know in the next unit, a unique feature of the pollen i
Q. Explain Intraoral Barrier Techniques? Rubber dam A rubber dam is used whenever possible for improved vision and access and to reduce dental personnels' exposure to micr
diseases of the large intestine
Pre-procedural mouth rinse Patients' use of a an anti-microbial mouthwash of 0.12% chlorhexidine gluconate solution for 30 seconds prior to intra-oral procedures will reduce th
Define about Anthropometric and Physiological? Various physiological and anthropometric measurements give us an indication of the present status of an individual based on which
Question 1: Define Survey. List out advantages of surveys. Brief up different survey methods Definition of survey. Advantages of surveys Different survey methods
Define the Fehling's Soxhlet method (Lane-Eynon method)? This is a titrimetric method that is commonly used in food laboratories to estimate percentage of reducing sugars and t
introduction of an assignment about radiation sterilization
An element playing significant role in nitrogen fixation is : 1. Molybdenum 2. Copper 3. Manganese 4. Zinc An element playing significant role in nitrogen fixation
There is a population of 100 frogs. 20 are heterozygotes, 30 are homozygous recessive, 25 are homozygous dominate. What is the frequency of the dominate allele? The recessive allel
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