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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.
Explain biochemical mediators of calcium metabolism Bone physiology is controlled by an interaction of mechanical and metabolic factors. Under physiologic circumstances, bone
Endocrine System The nervous system brings about integration and co-ordination of several activities of the animal. The afferent stimuli from several sense organs are brought
Dfine Digestion, Absorption and Transport of proteins? Under this sub-section, we shall learn how proteins that we consume are digested, absorbed and transported to various bod
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Define the Classification of Carbohydrates? If you go back and read up your theory, you will recall that there are four main classes of carbohydrates based on the number of mon
types of parthenocarpy
A meal consists of grilled trout, potatoes and mushrooms. Explain how each item is ultimately the product of photosynthesis. Trout eat aquatic insects, many of which eat micros
Define Energy needs during pregnancy Period? Two factors determine energy requirements: increase in mother's basal metabolism to support the work required for foetal growth and
Dominance In each community, a few over topping species are present in greater bulk. By their greater number or biomass (living weight) the dominant species modify the habitat
What is the function of vitamin E? In which foods can it be found? Vitamin E, or tocopherol, is a fat-soluble vitamin that participates as coenzyme in the respiratory chain, t
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