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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.
What is the difference between bryophytes and tracheophytes? Bryophytes are nonvascular plants (mosses, hornworts, liverworts), i.e., they do not have a conductive system for t
Horizontal Chart: Horizontal chart which read from left to right are occasionally used. The pyramid lies horizontally instead of standing in the vertical position. The line of
Which of the following is a false statement regarding the method of recombination or crossing-over? A. Crossing-over takes place during prophase I of meiosis B. Recombinatio
LOCOMOTION IN LEECH - Leech moves by looping action of its body on substratum. Posterior sucker is attached to base, body elongates, then anterior sucker is attached. Now po
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Reaction specificity Some enzymes catalyze only one reaction acting on a specific substrate. Example: urease and catalase acts only on urea and hydrogen peroxide,
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What are hexoses? What are some examples of hexoses with important biological functions? Hexoses are carbohydrates made of six carbons. Glucose, fructose and galactose are inst
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