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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.
Fructose-1,6-bisphosphate and Fructose-6-phosphate : The conversion of fructose-1,6- bisphosphate to fructose-6-phosphate is catalysed by fluctose-1,6-bisphosphatase which i
Define Standardization - Nutritional Biochemistry? One of the substances involved in a titration must be used as a standard for which the amount of substance present is accura
Hormones are composed from several classes of molecules. As far as our present knowledge extends, hormones are not found in which of the subsequent categories of substances: a)
Q. How can the visual deficiencies known as myopia and hypermetropia be optically explained? Myopia is the visual condition in which the images are formed previous to (in front
INTRODUCTIO N - Karl Von Baer - Coined the term cleavage. Swammerdom - First time seen cleavage. Prevost and Dumas - Reported cleavage of frog's egg. Spllanzani - Detail
Which type of chemical bond maintains the pairing of each chain in the DNA molecule? To produce the DNA molecule, purine bases bind to pyrimidine bases by intermolecular bonds
Explain Objective Anti-arrhythmic pacemaker defibrillators? After reading this unit, you should be able to: 1 describes the classification of ant arrhythmic drugs; 2 understand
phase of alpha taxonomy
topics for zoology assignment for plus one
organisms and their excretory organelles
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