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Explain the loss of carotenoids
In processing fruits and vegetables, loss of carotenoids into cooking or canning water is very slight. However, carotenoids undergo oxidation when exposed to air, so that drying of fruits or vegetables which contain these pigments, a problem is sometimes encountered. For example, carrots and apricots show loss of pigment on drying.
Anti-oxidants partially protect the pigment from deterioration, as it is reasoned that the degradation of the pigment might be associated with the oxidative changes in the fat.
uses of conductometry in biological experiments
Prevention of Accidents - Accidents and Losses The theories of accident causation explained earlier serve as good guide to prevent accident. The factors that may cause acciden
What is crossing over? In which period of meiosis does this event occur? Crossing over is the eventual exchange of chromosomal fragments among homologous chromosomes. The pheno
In addition, pregnancy or constipation may worsen GERD by increasing intra-abdominal pressure. Secondary causes of GERD include reflux caused by acid hypersecretory states, connec
Enumerate the term - brain behaviour functioning The brain may be thought of as a "dependant variable" that is shaped in part by the facilitative stimulation that is experience
how to identified plants
Which kind of plant tissue is cork? The Cork is the material for instance, used to cap wine bottles, and is extracted from the suber of a special oak called cork.
explain the 4 stages of aerobic respiration
Q. Microorganisms on On basis of nutrient degradation capacity? On basis of nutrient degradation capacity: - Proteolytic: Microorganisms, which are capable of protein degra
Decomposers - Biotic Components Also known as saprotrophs. Mostly, these are microscopic and are heterotrophic in nature. Decomposer organisms obtain their energy and nutrient
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