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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.
Maintenance of Gut Lining After studying the digestive enzymes you would wonder why the gut linings are not digested themselves. This is because animals have several mechanism
Define Precautions for Simple Staining of Bacterial Cultures? 1. Heat fix all the bacterial smears. 2. Use clean, grease free glass slides. 3. Wash the stained slide gent
What is an analogy for microtubules? Microtubules have two major functions in cells and in doing so act such as a skeleton as well as like railroad tracks. Microtubules are the
Assume an experimental target that is to make vast amounts of a particular DNA fragment in pure form from a combination of DNA fragments. Whereas the DNA fragments can be introduc
Q. What is a prion? The prion is an infectious (transmissible) protein able to replicate by transforming other proteins into a copy of the prion. The mechanism of the copying i
Q. Minerals requirements for dyslipidemia? Minerals: The three most important minerals are chromium, zinc and magnesium. These minerals play a critical role in maintaining p
Classification of Living Organisms – Species You have by now already come across the word 'species'. The word has a definite meaning in biology. Although the living world is v
functions of liver in frog?
What is the Vacuum Puff Drying? The vacuum puff process has been developed for drying liquids under vacuum. The development of processes for drying liquids under vacuum came fr
In a properly functioning negative feedback system A. value of the controlled variable will always be very close to the threshold value when the system is in steady state.
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