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Explain the Bioavailability of Thiamin?
Thiamin is readily available from the gut from food sources (as thiamin phosphate esters). Drugs and alcohol abuse may interfere with thiamin absorption and impair thiamin availability. Compared with most other vitamins, thiamin deficiency is seen more rapidly when low intake is encountered. Since thiamin is lost in cooking and is depleted by use of coffee, tannin from black teas, nicotine and alcohol, it is necessary to insure that intake of thiamin is optimal.
Occurrence of folic acid Folic acid is an active principle widely occurring in the animal and vegetable kingdom. Richest sources are liver, dark green leafy vegetables, bean
Define Starch - Carbohydrates? Starch is the major form of stored carbohydrate in plants. Starch, as you may already know, is composed of a mixture of two substances: amylose,
Anterior superior alveolar nerve It is a branch of infraorbital nerve which arises within the infraorbital canal. It gives a nasal branch which passes into nasal cavity to supp
The Child's Response to Hospitalization The factors influencing the response of the child to hospitalization are the child's age, his personality, the preparation he receiv
Explain what is Fungi? The fungi are spore-bearing eukaryotic organisms without chlorophyll and having absorptive nutrition. These reproduce sexually as well asexually. Primari
Economic importance of obelia
Determine about the nervous tissues The nervous tissues throughout the body, including the visual nervous system, are continuously active. Electrical reactions can only be indu
What are the typical vegetation and the typical fauna of the deserts? The predominant fauna of the desert ecosystems is formed by reptiles, like snakes and lizards, terrestrial
MUTATION THEORY (Hugo de Vries 1901) - New species are not formed by continuous variations but sudden appearance of variations i.e., mutation. Mutation are heritable and per
Q. Describe Cultural Characteristics of Microorganisms? Bacterial growth in and on foods often is extensive enough to make the food unattractive in appearance or otherwise obj
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