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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 are likely to help conserve soil and prevent erosion?
DIFFERENCE BETWEEN LIVING AND NON-LIVING BEINGS - S .No. C h a ra cte r L i v i n g be ings N o n - l i v i n g be
Q. Which is the kind of nitrogen waste eliminated by beings of the class Reptilia? These beings excrete mainly uric acid this substance is less toxic than ammonia and it can be
What are the complementary base-pairing rules for biology? In DNA, Adenine bonds with Thymine, Cytosine bonds with Guanine. In RNA, Thymine is changed with Uracil (bases capita
what is class sarcodina
advantages and disadvantages of protozoa
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Explain glycolysis? Name the two monosaccharides which readily enter the glycolytic pathway. Illustrate a diagrammatic sketch of the microscopic view of a mammalian sperm a
What is the Population of Ecology explain? Ecology is also studied at a higher level of organization the population level. In biological terms, a population is defined as a gro
Question 1: What are the heat-induced disorders that may result from excessive exposure to a hot working environment? How can we alleviate such health problems? Question 2:
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