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Why would the O-H bond in C=O-H and the OH bonding with a water molecule be considered weak?
Functional Properties of Starches Starch is a major source of energy (calories) in grains and tubers, and foods made from them. However, when starch is added to products as an
Define Food Business and Food Technology? The food business and food technology are practically inseparable. The food business may be characterized as: vulnerable to spoilage,
What is Defense mechanism Defense mechanism relate to the body's ways to protect itself from any infection or a disease
Q. What are the intermediate and the definitive hosts of the plasmodium? In the life-cycle of the plasmodium humans are the intermediate hosts (where asexual reproduction takes
Q. Why is colour an important characteristic of food? Colour is an important quality attribute in food although they do not necessarily influence their nutritional, flavour or
Define the Quantitative Analysis in Nutritional Biochemistry? Quantitative analysis involves the measurement of the amount of a substance present. This measurement can be done
Q. What is a goiter? What is endemic goiter? How this problem is socially solved? Goiter is the abnormal enlargement of the thyroid gland the goiter appears as a tumor in the a
economic importance of mollusca
Explain the process of Absorption of Fats? After digestion, only 25% of triglycerides are broken completely to glycerol and fatty acids. Major digestion product is 2-monoacylgl
What is the function of glucose-6-phosphatase? a) catalyze removal of one phosphate group from glucose b) catalyze removal of six phosphate groups from glucose c) catalyze the remo
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