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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.
Freediving is an activity in which a person dives, sometimes to great depth, without the use of scuba gear. The diver must hold his or her breath for the duration of the dive. (The
Long-term responses - Behaviour of Plants Plants alter their course of development to suit the prevailing environmental conditions. For example, leaf maturation and fall, onse
Explain the Peptones - Complex Media? Peptones are protein hydrolysates obtained by partial digestion of meat, casein, soya meal, gelatin or other protein source. These provide
Is there a exchange of cells between the mother and the fetus through the placenta? Under normal conditions, there is not a passage of cells across the placenta during gestati
Diagnosis History and Physical examination. John's criteria. Echocardiogram show valvular insufficiency. Chest X-ray cardiomegaly if CHF present. EC
Illustrate the techniques of neurology A long-standing technique in neurology has been observed the effects on behaviour of lesions (cutting) or ablation (removal) of nerve tis
Ask question #Minimum 100 words role of micro organisms in preparation of butter accepted#
What''s the classification of simple protein?
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Q. How mineral salts participate in osmotic regulation? Osmotic pressure depends not on the nature of such particles and on the number of particles dissolved in a solution. Min
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