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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.
Define Reagent for Determination of Blood Glucose by Nelson Somogyi? 1. Alkaline copper reagent a) Dissolve 15 g of sodium potassium tartarate and 30 g of anhydrous N
Productive use values This is the value of natural products harvested through commercial logging, agriculture or fisheries and medicines that generated products that are of co
Braiding technique for SP removal: - Three small size files inserted alongside the silver point. - Files twisted together to engage silver point - Withdraw the f
Which type Ribosome occurs exclusivley in Mitocondria?
Elaborate the following term in detail - Macronucleus. One of two types of dimorphic nuclei found in ciliate protozoans. Macronucleus contains multiple copies of genome (polypl
Define the working of pH Meter? The pH of a solution, we know, measures the degree of acidity or alkalinity relative to the ionization of water sample. A pH meter is a sophisti
Q. Explain Hypertensive Response? Hypertension at rest has long been known to be a risk factor for the development of coronary artery disease (CAD). Significant elevation of B
Enzymes utilization in food industry Enzymes may be used in industry as components of living cells or after isolation in free or immobilized forms. All of them may be referred
Which of the processes results in the most ATP production within a cell?
Define the Functions of Vitamin E? Vitamin E is the major lipid-soluble antioxidant in the cell antioxidant defence system and is exclusively obtained from the diet. The main r
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