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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.
Which of the following mediates the interactions among the splicing machinery and the mRNA transcript? A. Alpha helical structures within the RNA binding domain of the splicing
S e l e n i u m Selenium toxicity due to pollution of environment has been reported in animals. Contamination of pasture from industries emitting fly ash particularly fo
Q. Concerning enzymatic reactions, how dissimilar are the graphic curve of the variation of the speed of a reaction as function of substrate concentration and the curve of variatio
Define Risk management Risk management is defined for the purposes of the Codex Alimentations Commission as "the process, distinct from risk assessment, of weighing polic
Micrographia is abnormally small, cramped handwriting and/or the progression to continually smaller handwriting. This is one of the symptoms of Parkinson''s disease.
Explain the Numerical Aperture? Numerical aperture is a characteristic of each lens and is printed on the lens. It can be defined as a function of the diameter of the objective
Habit and habitat
How are the concepts of chromosome, chromatin and chromatids related? In which phase of the cell cycle does DNA duplicate? Chromatin is a set of filamentous DNA molecules dispe
Explain in brief about Life style modification Life style modification in simpler words, means diet control and doing exercises. Diet control and exercise should be planned on
Define Water of oxidation or metabolic water? Water that arises from oxidation of foods within the body, which is referred to as water of oxidation or metabolic water. Water wh
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