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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
State four characteristics of an efficient respiratory surface. Four characteristics of an well-organized respiratory surface are: a) thin epithelium, b) large surface ar
Ant-Nutritional Factors Limiting their Optimum Use The anti-nutritional factors (ANFs) are non-fibrous natural substances which occur as natural constituents of plants and anim
Explain Procedure for Capsule Staining in a Culture? We have learnt that Capsule staining can be undertaken either by negative staining or Anthony method. Now carry out the exe
Q. Nutritional management for diarrhoea? The conservative concept of treatment for diarrhoea was not in favour of feeding adequate amount of food. However, with the identificat
what re conjugated proteins and how are they classified?
Q. Dietary Management of Children with Diarrhoea? Diarrhoeas are more common in children and malnutrition often leads to the elicitation of this symptom as undernourished are m
Amino acids are the subunits ( or the monomers) from which proteins (polymers) are assembled. Each amino acid comprises of an amino functional group, and a carboxyl acid group, an
A student while studying the anatomy of leaves of four specimens (P - S), observed the following characters: P. Reticulate venation and no bundle sheath. Q. Parallel venati
Define Hypoglycemic effects of Dietary Factor with antinutritional effect? Of the different carbohydrate foods tested for starch digestibility and blood glucose response, those
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