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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.
Endospores are found in prokaryotes or eukaryotes?
Overheating the bone and exerting too much pressure Minimal temperature elevation during surgical drilling of the bone is a key factor in atraumatic surgical technique. Bone ce
Q. Water has key participation in organic reactions. What are examples of two types of organic reactions in which water is respectively incorporated or liberated in the products of
Explain the Transport of Amino Acids? More than one transport or carrier system functions in the absorption of amino acids. The active carrier system for neutral amino acids sh
Adverse effects of lamivudine Because lamivudine is also active against hepatitis B virus (HBV), HIV-positive patients with chronic HBV infection may experience a flare of hep
WHAT IS IMPORTANT VALUE INDEX OF PLANT
ARE VIRUSES CELLULAR ORGANISMS?
Precautions for Preparation of Selective and Differential Medium 1. Dissolve ingredients one by one. 2. Check and set the medium to appropriate pH. 3. Autoclave the mediu
Explain me the concept with diagram
Energy Storage As we said above, food intake and energy expenditure for animals is approximately equal. If energy expenditure exceeds food intake, then the excess energy is t
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