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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.
What are the Preservation of Insulin Regular insulin is stable for 18 months at 23.8 0 C and Lente insulin are stable for 24 months at this temperature. Although refrigeration
This means the non-market value of natural products such as firewood, game and fodder that do not pass through a market or product preparation. Indigenous people in developing cou
Identical Twins Human twins may be similar, when they are formed from one egg (monozygotic) or fraternal while they are the result of fertilization of two different ova releas
Water Water is the most important constituent of all living tissue. It forms up to 95% of the fresh weight of some animals. We all know that water is lost through sweat, excre
Posterior Leaflet: In the posterior leaflet a quadrangular excision of the sector involved in the prolapse is done. This may be up to 15-20 per cent of the leaflet. The remaining
Determine the genotypes and phenotypes of the F1 generaiton from a colour blind father and a mother who is homozygous for normal colour vision
how would one determine that the wild type phenotype of a certain trait is due to the action of one or two genes?
Explain The nutritional care process The nutritional care process is a systematic and logical approach to ensure effective and successful nutrition and intervention. The Ame
Q. Explain the nucleolus? The nucleolus is an optically and a small dense region in the interior of the cell nucleus. It is made of ribosomic proteins and RNA (rRNA). One nucle
Gill slits are the opening or the clefts between the gill arches in the fish. Water taken in by the mouth passes through the gill slits and bathes the gills. It also has rudimenta
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