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What are immunoglobulins?
Immunoglobulin is the exchange name given to antibody. Immunoglobulins are complex proteins having an invariable portion and a variable portion and made of four polypeptide chains. The variable portion of every immunoglobulin is responsible for the high specificity of the antigen-antibody bond.
Explain the uses of hydrocolloids In particular, hydrocolloids can provide water for increasing the flexibility (plasticizing) of other food components. These can also affect i
Symptoms refer to the problems expressed by the patients. Signs are obtained by a health professional from the patients by interacting with him, by conducting tests, etc. The sympt
Gene is the fundamental physical and functional unit of the heredity (generally DNA, Some of the organisms have RNA a gene). A gene is an ordered series of nucleotides located in
Explain the basic Concept of Energy? Energy in simple terms may be defined as the ability, or power, to do work. As a student of dietetics and nutrition, you already know that
Feeding Mechanisms of Animals All animals have evolved successful methods for extracting their required nutrition from the environment. Thus we find a diversity of feeding mec
Types of Metamorphic Changes The process of metamorphosis includes reactivation of the morphogenetic processes. The morphogenetic changes also the mode of causation of these
Explain Enfuvirtide Enfuvirtide is the first fusion inhibitor approved by the FDA for treatment of HIV infection and is indicated for treatment-experienced patients with ongoin
What are vitamins? What are the main vitamins needed by humans? Most vitamins are coenzymes (fundamental substances for the enzyme functioning) that are not formed by the organ
Why is the determination of the blood types of the donor and of the recipient important in transfusions? The Red blood cells have different antigens in the outer surface of the
Explain the term Trans fatty acids? Plant derived fats and oils contain cis-fatty acids. You may recall reading about the cis and trans isomers in the Nutritional Biochemistry
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