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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.
Symbiotic interaction - Biological Stress Presence of symbiotic microorganism can result in differential growth stimulation of those plants which can recognise the beneficial
Consider the case of a rare mutant in which the concentration of solutes in the kidney medulla interstitial spaces is equal to the concentration of solutes in the liquid in the lum
State the term - Functional neuroanatomy Functional neuroanatomy focuses on the study of anatomy using psychological measures. One application of this kind of research is to he
Q. Which kind of chemical bond maintains the pairing of each chain in the DNA molecule? To form the DNA molecule, purine bases bind to pyrimidine bases by intermolecular bonds
Question 1: Write details of Botanical source, common name, part of plant used, chemical constituents and uses for the given drugs: a) Momordica charantia b) Moringaoleifera c
how does respiration takes place in animals ?
Q. What are introns, and how do they affect the processing of genetic information? Introns, a feature of eukaryotic DNA, are intervening stretches of DNA lying between the exon
How can proteins be classified? Give suitable examples. Proteins can be classified based on: Shape and size: fibrous or globular proteins. Functional properties: I
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TYPES OF SYNOVIAL JOINT - 1 . BALL AND SOCKET JOINT - One bone forms a ball like head that fits into a socket formed in the other bone. Movement is possible in al
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