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Explain the Bioavailability of Vitamin D?
The nutritional availability of vitamin D is less significant because it can be endogenously produced and retained for long periods by the tissues. Factors that affect availability are the duration of exposure to sunlight, seasonal variation, skin pigmentation, cultural practices like purdah system associated with clothing that covers the entire body and face. You might have seen small children with bow legs, who are unable to walk normally and have enlarged bone joints. These, along with many other symptoms, are associated with vitamin D deficiency.
Q. How is excretion done in fishes? Fishes have a pair of kidneys that filtrate the blood, bony fishes excrete nitrogen as ammonia NH3 (they are ammoniotelic) and cartilaginous
Define Proline It is a prominent amino acid found in fish and may contribute to sweetness. The sugars ribose, glucose and glucose-6-phosphate are flavour contributors, as is 5-
Determine some Beneficial effects of phytates? Some of the health promotive aspects of phytates include: 1) Phytic acid is a known antioxidant. Colonic bacteria produce oxyg
Enumerate the Failures in adaptation Failures in adaptation, such as poor school performance or unsatisfactory peer relationships are usually problems that bring children to th
URINARY BLADDER - Pear shaped sac like. Situated in pelvic region of abdominal cavity. Ventrally placed. Lined by transitional epithelum. Detrusor muscle i.e. to expell out
Illustrate the Structure and functions of aqueous humour Aqueous humour is a clear fluid that fills the anterior and posterior chambers of the eye and permeates the vitreous. I
Is it possible to perform investigation of natural paternity, maternity or brotherhood and sisterhood using the ABO blood typing? By using the ABO blood typing it is possible o
Table gives the current classification of hypertension as recommended by JNC VII. The classification is based on the mean of two or more seated readings on two or more occasions.
Algae have cell wall made up of: 1. Cellulose, galactans and mannans 2. Hemicellulose, pectins and proteins 3. Pectins, cellulose and proteins 4. Cellulose, hemicellulo
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