Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Proteins of Plant Origin
Vegetable Proteins: Fresh vegetables are not considered to be a very good source of proteins. On fresh weight basis, the average protein content of some common vegetables are carrots and lettuce - 1%, white potatoes, asparagus and green beans - 2% and fresh peas - 6%.
Although protein content of potatoes is only 2%, quality is considered to be good to excellent due to relatively high content of the amino acids - lysine and tryptophan. Outer layers, the so called "cortex" of tubers contain most of the proteins. These layers also have a much higher content of essential amino acids than do the inner layers. The outer layer proteins can be increased by selective plant breeding.
locomotion in protozoans
The following histograms were produced using flow cytometry after labelling B-cell lymphocytes with propidium iodide. Histogram A is from a healthy individual while Histogram B is
List out the Different Preservation Techniques? The different preservation techniques commonly used today are given in the Table. Table: Methods of food preservation a)
What are the cell kinds that form the phloem? What are the major features of those cells? The major cells that form the phloem are the sieve elements and the companion cells an
Organ Systems : Organisms are composed of organ systems. Each organ system is made up of several different organs. For example, the digestive system is composed of several organ
Q. What are active and passive immunization? According to the duration of the protection how do these types of immunization differ? Active immunization is that in which an anti
It is a newer agent that inhibits cholesterol absorption by the enterocyte. It reduces cholesterol absorption by the enterocyte. It reduces cholesterol absorption by 23 per cent-50
REGULATION OF BLOOD GLUCOSE LEVEL Various levels of regulation are exerted at substrate level, hormonal level, enzymatic level and at organ level on carbohydrate metabolism s
An experiment with a floating egg Place an egg in a glass of fresh water and view it. Next add salt to the water and see if you can float the egg. How does this relate to the f
In how many categories nutrients are divided? The nutrients are grouped into three categories: 1) Energy Yielding: Carbohydrates and fats produce energy in the body. 2) B
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +1-415-670-9521
Phone: +1-415-670-9521
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd