Description : Protein content of egg is about (A) 10% (B) 13% (C) 16% (D) 20%
Last Answer : Answer : B
Description : Protein content of edible part of egg
Last Answer : Yolk
Description : If is the diameter of upper circular portion, the area of cross-section of a standard egg shaped sewer, is A. D² B. D² C. D² D. D²
Last Answer : ANS: A
Description : If is the diameter of upper circular portion, the overall depth of a standard egg shaped section, is A. D B. 1.25 D C. 1.5 D D. 1.75 D
Last Answer : ANS: C
Description : If is the diameter of upper circular portion, the overall depth of New Egg shaped sewer section, is A. 1.250 D B. 1.350 D C. 1.425 D D. 1.625 D
Last Answer : ANS: D
Description : The yolk or yellow portion makes up about ____ percent of the liquid weight of the egg. a. 12 c. 43 b. 22 d. 33
Last Answer : d. 33
Description : What Portion of DNA which carries the genetic code for the formation of a particular protein by specifying its amino acids sequence?
Last Answer : Gene
Description : Which one of the following statements is not correct? (a) Retinal is the light absorbing portion of visual photopigments. (b) In retina the rods have the photopigment rhodopsin while cones have three ... a derivative of vitamin C. (d) Rhodopsin is the purplish red protein present in rods only.
Last Answer : (c) Retinal is a derivative of vitamin C.
Description : The figure shows a hypothetical tetrapeptide portion of a protein with parts labelled A-D. Which one of the following options is correct? - HN - CH - CO - NH - CH - CO - NH - CH - CO - ... -terminal amino acid and D is N-terminal amino acid. (d) A is a sulphur containing amino acid methionine.
Last Answer : (a) D is the acidic amino acid-glutamic acid.
Description : Protein portion of an enzyme when it is combined with organic molecule is termed as A- apoenzyme B- co-enzyme C- holoenzyme D- co-factors
Last Answer : apoenzyme
Description : The last step in synthesis of peptidoglycan is A- attachment of a peptide to muramic acid B- attaching two amino acids to form a cross-link C- attachment of a portion of peptidoglycan to a membrane lipid D- binding of penicillin to a membrane protein
Last Answer : attaching two amino acids to form a cross-link
Description : The main aim behind cooling the digested chip at the bottom portion of the digestor by injecting cold black liquor is to (A) Avoid mechanical weakening of fibre (B) Remove lignin by way of crystallisation (C) Increase the cellulose content (D) None of these
Last Answer : (A) Avoid mechanical weakening of fibre
Description : Pick up the correct statement from the following: (A) The portion of pellicular water which remains unutilised, is called hygroscopic water (B) The moisture content at which permanent wilting of plants ... point (C) The moisture deficiency will be different at different points (D) All the above
Last Answer : Answer: Option D
Description : Biological value of egg protein is (A) 94 (B) 60 (C) 51 (D) 40
Last Answer : Answer : A
Description : A vegetable source of protein is (A) Egg plant (B) Soyabean (C) Tree of the Heaven (D) Devil’s dung
Description : The following has the highest protein efficiency ratio: (A) Milk proteins (B) Egg proteins (C) Meat proteins (D) Fish proteins
Description : A conjugated protein present in the egg yolk is (A) Vitellin (B) Livetin (C) Albuminoids (D) Ovo-mucoid
Description : Net protein utilisation of egg protein is (A) 75% (B) 80% (C) 91% (D) 72%
Last Answer : Answer : C
Description : Biological value of egg white protein is (A) 94 (B) 83 (C) 85 (D) 77
Description : Pick out the correct match: (1) Fleshy foods-Calcium and Protein (2) Fish - Starch and Vitamin (3) Milk Fibre and Minerals (4) Egg yolk Protein and Fat
Last Answer : (4) Egg yolk Protein and Fat Explanation: An egg yolk is a part of an egg which feeds the developing embryo. As a food, yolks are a major source of vitamins and minerals. They contain all of the egg's fat and cholesterol, and about one-half of the protein.
Description : What is the main protein type found in egg white?
Last Answer : Ovalbumin
Description : Match the following: Product Protein A Milk (i) keratin B Egg (ii) Myosin C Meat (iii) Casein D Wool (iv) Albumen
Last Answer : (c) A-iii, B-iv, C-ii, D-i
Description : Pick out the correct match: (1) Fleshy foods – Calcium and Protein (2) Fish – Starch and Vitamin (3) Milk – Fibre and Minerals (4) Egg yolk – Protein and Fat
Last Answer : Egg yolk – Protein and Fat
Description : How do you compare sulphur content in albumin and egg yolk?
Last Answer : What is the answer ?
Description : Which of the following has the highest cholesterol content? (A) Egg yolk (B) Egg white (C) Meat (D) Fish
Description : Lipid content of egg white is (A) 12% (B) 33% (C) 10–11% (D) Traces
Last Answer : Answer : D
Description : The carbohydrate content in a hen's egg - (a) 0.0 g (b) 0.5 g (c) 1.3 g (d) 2.5 g
Last Answer : Ans:(a)
Description : KISSMETRICS, CRAZY EGG, WOOPRA are examples of Web Analytics Mobile Analytics Content Analytics None of the above
Last Answer : Web Analytics
Description : When in hot water I get harder. I am only useful once broken. Some people eat only the white part for its low fat, high protein nutritional content. What am I? -Riddles
Last Answer : I am an egg.
Description : The percentage of water contained in the body of an individual is less because of (A) High fat content (B) Low fat content (C) High protein content(D) Low protein content
Description : The normal content of protein bound iron (PBI) in the plasma of males is (A) 120–140 µg/100 ml (B) 200–300 µg/100 ml (C) 120–140 µg/100 ml (D) 200–300 µg/100 ml
Description : The density of lipoproteins increases as the protein content (A) Increases (B) Decreases (C) Highly decreases (D) Slightly and promptly decreases
Description : Highest protein content amongst the following is present in (A) Wheat (B) Rice (C) Pulses (D) Soyabean
Description : Protein content of rice is about (A) 7% (B) 12% (C) 15% (D) 20%
Description : Protein content of meat is about (A) 10% (B) 13% (C) 16% (D) 20%
Description : Protein content of soyabean is about (A) 30% (B) 40% (C) 50% (D) 60%
Description : Protein content of cow’s milk is about (A) 2.5% (B) 3.5% (C) 4.5% (D) 5.5%
Description : Protein content of human milk is about (A) 1.4% (B) 2.4% (C) 3.4% (D) 4.4%
Description : Protein content in potato is
Last Answer : Ans.1.6%
Description : The protein and oil content in soybean seeds
Last Answer : Ans.40-42%, and 20-22%
Description : The oil and protein content of groundnut
Last Answer : Ans.45 and 26 %
Description : The protein content in wheat
Last Answer : Ans.8-11%
Description : The protein (Oryzein) content in paddy
Last Answer : Ans.6-7%
Description : It has been suggested that enterocyte-specific fuels be utilized for all patients receiving parenteral nutrition. Theoretically, the benefits of such fuels include: A. Glutamine increases ... parenteral nutrition for patients with chemotherapy toxicity or radiation enteritis is without hazards.
Last Answer : Answer: NONE IS ENTIRELY TRUE DISCUSSION: The use of enterocyte-specific fuels is part of a new and potentially exciting phase of nutritional pharmacology in parenteral nutrition; ... the maintenance of colonocyte-specific nutrition and, in the case of butyrate, ileal enterocyte nutrition
Description : Which of the following statements about extracellular fluid are true? A. The total extracellular fluid volume represents 40% of the body weight. B. The plasma volume constitutes one fourth ... the interstitial fluid. E. The interstitial fluid equilibrates slowly with the other body compartments.
Last Answer : Answer: B DISCUSSION: The total extracellular fluid volume represents 20% of body weight. The plasma volume is approximately 5% of body weight. Sodium is the principal cation. The ... fluid and cerebrospinal fluid, the majority of the interstitial fluid exists as a rapidly equilibrating component
Description : Main content of protein?
Last Answer : Nitrogen
Description : Main content of protein is?
Description : The protein content in wheat is approximately? A. 8% B. 6% C. 13% (Answer) D. 17%
Last Answer : C. 13% (Answer)
Description : The protein content in wheat is approximately--------? A. 6% B. 9% C. 12% (Answer) D. 15%
Last Answer : C. 12% (Answer)
Description : A transudate differs from an exudate primarily in its C A. Interstitial volume B. Presence of vasoactive mediators C. Protein content D. None of these
Last Answer : Protein content