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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.
The digitalis glycosides are the only orally active positive inotropic agents currently available. The positive inotropic occurs through inhibition of the enzyme Na + -K + -ATPase
Most forms of cardiac diseases, like hypertension, valvular diseases and coronary artery diseases manifest as low output heart failure. Systemic vasoconstriction with cold extremit
can you tell 10 examples of trinomial system of nomenclature?
Q. Can you explain Cholera? Cholera is one of the diseases which had caused epidemics all over the world. The organism which causes the disease is Vibrio cholerae. It is an
some infomations about reproduction
H yd r o p e r i c a r d i um - h e pa titi s syndrome Also known as 'Angara disease' or 'leachy heart disease', this complex illness of poultry spread rapid
These circular orifices are located at the upper ends of the outflow parts of the left and right ventricles respectively. The pulmonary orifice which is 3 cms, is 0.5 cm larger tha
Agriculture, industry, and growing populations of cities all compete, through political influence, for water. If you were in charge of water resources in an arid region, what would
why does an organism internal environment change
Phylum Labyrinthomorpha - Protozoan Trophic stage, ectoplasmic network with spindle shaped or spherical nonamoeboid cells. Small group living on algae; mostly marine or estuar
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