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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.
What are the situations in which the environment can change the genotype of an individual? What is the condition for this type of change to be transmitted to the offspring? The
Pericardiocentesis It is removal of fluid form the pericardial sac. It is a specialized procedure done n ICU or cardiac cath lab or OT. A 16 or 18 gauge needle is inserted
Describe the structure of alginate The commercially available alginates are white to cream coloured powders. 1% alginic acid solution gives a pH value of 2.9 while it is 2.3 an
what is ascus ?
Explain the structure of Intermediate Filaments? Intermediate filaments , about 8 to 10 nm in diameter, are so named because they are intermediate in size between microfilamen
The DNA replication is a biological procedure which happens in all living organisms and copies their DNA; it is the basis for biological inheritance. The process will starts when o
What are angiosperms, the flowering plants? What is the major feature that distinguishes them from the gymnosperms? Flowering plants have flowers and seeds (phanerogamic plants
Amino Acid - compound with an amino group and a carboxyl group attached to a central carbon Proteins make up 50% of dry mass of cells in our bodies E.g. of proteins are
when pollen tube enters the embryo-sac,it has;
Q. Defination of Behaviour Change Communication? Behaviour Change Communication (BCC) is an interactive process with communities to develop specific messages and methods using
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