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Explain the term Antioxidants
You must have at some point of time tasted a stale deep fried snack prepared at home or bought from a local sweet shop. Do you remember its foul flavour and how you probably had to spit it out? What do you think may have been responsible for he foul flavour? The culprit are the unsaturated organic molecules in foods'mostly fats, pigments, vitamins and other nutrients, which are highly unstable towards ritmospheric oxidation. -These undergo a variety of chemical and physical changes and form obnoxious taints and odours in stored foods. Also the products based on meat, fish, milk and egg which are rich in fats, especially the polyunsaturated fatty acids, are more prone to spoilage and need protection. Auto-oxidation in stored foods not only spoils the flavour but also depletes them of essential fatty acids and vitamins.
Secondly, products of oxidation react with the proteins of the food leading to the loss of essential amino acids, digestibility, flavour, aroma, texture and basically a lowered nutritional value of the food.
why does the removal of the extremity of coleoptile prohibit plant growth?
P ARTURITIO N - Gestation period is of 280 days (in rabbit 28 days). Parturition is the expelling of fully mature young ones from the mother's uterus. Oxytocin stimulates
Nature and Distribution of Viruses Although several infectious diseases of animals and plants had been found to be caused by viruses during early 20 th century, the true natur
Ask que1. Design a 4 colour Flow cytometry experiment with an aim to identify B220-, CD3+, CD4+ (DOUBLE POSITIVE) AND B220+, CD3-, CD4- (DOUBLE NEGATIVE) cells. Select from the fol
Processing Methods for Amelioration of Anti-Nutritional Meals from many oil seeds often contain undesirable toxic and allergenic compounds that can reduce their nutritive valu
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Limb Field By several marking and transplantation methods it is feasible to identify in early embryos the specific areas of groups of cells that ultimately make different org
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