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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.
Give an example of how a functional group can affect the elements of an organic compound. The hydroxyl group on alcohols is polar and this produces alcohols polar compounds.
Q. What is the main molecule responsible for the absorption of photic energy for photosynthesis? And where is that molecule located in photosynthetic cells? The chlorophyll mol
Genes and Alleles The inheritance of any character can be studied only when thcre are two contrasting conditions, such as yellow versus green seed colour (as observed by Mendel
Nutrition
Which are the beings that form the kingdom Animalia? What are the two big groups into which this kingdom is divided? The kingdom Animalia is the animal kingdom. Commonly the ki
Yersinia enterocolitica The genus Yersinia contains of 3 human pathogenic species, Y. enterocolitica, Y. pseudotuberculosis and Y. pestis, among which, Y. enterocolitica finds
Define Male and Female Ascaris Lumbricoides? Ascaris lumbricoides unlike most free-living nematodes and a large number of parasites of plants and animals are not tiny or micro
The active transport of molecules requires an input of metabolic energy and this can be derived either from direct coupling to the hydrolysis of ATP or by coupling to
Assume for this question that we are discussing a rare human disorder. Describe as detailed as possible the characteristics of this disorder if it is: autosomal dominant autosomal
Nitrate Uptake Nitrate must enter the cells before undergoing assimilatory reduction by the joint action of nitrate reductase and nitrite reductase. Cells accumulate NO - 3
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