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Explain the Bioavailability of nutrients?
The amount of many nutrients needed in the diet depends on the absorption or bioavailability of the nutrients. Bioavailability is defined as 'the percent of the dietary nutrient absorbed and utilized for a specific function by the body'. The percent absorption varies widely for different nutrients depending on the quantities ingested and the presence of other constituents of the diet. Examples are: iodine absorption is nearly loo%, calcium absorption in a normal adult is about 40% to 60% while that of iron varies from 1% to 15% , depending on the type of iron and other constituents of the diet. The concept of bioavailability is best illustrated by iron, Iron is present as inorganic iron in vegetarian foods and as organic iron in meat and flesh foods, The inorganic form of the iron, as you may already be aware, is known as 'non-haem iron' while the organic form is known as haem iron. The 'non-haem iron'' absorption is affected by several constituents of the diet while haem iron absorption is relatively independent of these constituents.
Regeneration in Hydra You previously know that the Hydra has spectacular regenerative ability. The hydra is a small tubular, two layered fresh water animal computing 20mm in
Classification of hydrocolloids by function It must be clear to you now that gum ghatti, gum karaya, gum tragacanth ( classified as exudate gums) locust bean gum, guar g
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Find the initial osmotic pressure at room temperature of a cell if the only ions present are CaCl2 on either side of the membrane. Assume the concentrastions for K+ and Cl- from Ta
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Explain the term Phytates? We are familiar with phytates as an inhibitor of mineral absorption (calcium, iron etc.) especially in the vegetarian diets that are cereal-based. Th
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Q. What are some prophylactic measures against ascariasis? The major prophylactic measures against ascariasis are: efficient washing of vegetables and other foods base sanitary
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