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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.
Q. Explain about Celiac Disease? Gluten-sensitive enteropathy or, as it is more commonly called, celiac disease, is an autoimmune inflammatory disease of the small intestine. I
How does temperature affect the action of enzymes upon their substrates? There are explained temperature ranges under which enzymes operate and there is a specific temperature
Heat Exchangers : This is an integral part of cardio pulmonary bypass and is designed to cool and warm the perfusate. non-sterile water from ice bath or warm water passed through
Determine the term - Vascular disorders Normal central nervous system functioning can be affected by a number of vascular problems, because blood-vessel disease or damage can g
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
Is a gene a triplet of consecutive DNA nucleotides? A gene is not a triplet of DNA nucleotides with their respective nitrogen-containing bases, like AAG or CGT. The nucleotide
Genioglossus Originates from superior genial tubercles which are located near the crest of the alveolar ridge in atrophic mandible. Therefore, one should be aware of it during
With the exception of those soft drinks that contain phosphoric acid, in most other acidic foods acidity is due to the presence of weak organic acids. These do not dissociate comp
Define Reagents for Determination of the Saponification Number of Fats? 0.5 N alcoholic KOH 0.5 N HCI Solid sodium carbonate 1% alcoholic solution of methyl orange
Energy from water or hydropower Hydroelectricity is the energy produce from the kinetic energy of water falling from height. Approximately 25% of world electricity
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