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Q. Supportive Therapy for diabetes patient?
Certain foods, part of food or food components have been found to be beneficial in managing hyperglycemia. Most of these have been identified due to the presence of soluble and /or insoluble fibre in them. Research has well documented evidence that soluble fibre is particularly are useful for managing hyperglycemia and hyperiipidemia particularly elevated cholesterol seen among diabetics).
Types of Neural networks Neural networks can be grouped into: Sensory filter networks that are organised so as to pass on only certain features of a complex senso
Q. What is the anatomical reason for the left bronchus to be more elevated than the right bronchus? Why in most cases of aspiration of foreign material by children is the object fo
NON-EDIBLE AND OTHER MINOR OILSEED CAKES Besides the annually cultivated oilseed crops namely, groundnut, sesame, mustard, linseed, coconut, cotton, sunflower and safflower, I
Measurement of Functional Property of fats and oil Fats and oils have several functional properties that affect the quality of processed foods. In deep fat frying, the roles p
What are the genotypes and respective blood types of the ABO system? Ever since the alleles are IA, IB and i the possible genotypes are IAIA (blood type A), IAIB (blood type AB
Gluconeogenesis synthesizes glucose from noncarbohydrate precursors, involving pyruvate and lactate, citric acid cycle intermediates, the carbon skeletons of most glycerol and amin
FUNCTION S OF PROTEIN Proteins from the colloidal complex of the protoplasm and its organelles. Most Abundant Protein in Organic World is RUBISCO or Ribulose biphosp
Determine the groups of soil organisms The soil organisms are classified into two broad groups viz. soil flora (related to plants) and soil fauna (related to animals) which ar
Q. Explain Cytological Evidence? Cytology is the study of the morphology and physiology of cells. The information about the chromosome number, shape and pairing at meiosis is u
Determine the Preservation Changes While Cooking? While cooking, two preservation changes (at least) occur which include: 1. Destruction or reduction of microorganisms 2
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