Several carbohydrate sources

Glucose plays a key role as an energy source in most mammals, but its importance in fish appears to be limited that so far seemed to belong to diabetic humans only. Several laboratories worldwide have made important efforts in order to better understand this strange phenotype observed in fish.

14p vibeauty 23-10-2021 11 1   Download

Rice is the major food of more than 3 billion people representing the major carbohydrate and even protein source not only in South East Asia but also in some part of Africa .During the thousands of years since its domestication, Asia rice has been cultivated under significantly diverse agro-ecosystems to meet different human demands. As a consequence, many rice varieties with different characteristics have arisen under natural and human selection. In bastar plateau regions several land races of red rice are available which is having good yield potential.

7p caygaocaolon7 18-09-2020 17 1   Download

Photomixotrophic technique refers to cell employment of endogenous and exogenous carbohydrate sources to obtain energy in the presence of CO2 enrichment. This investigation aimed to evaluate the photomixotrophic technique as a combination between various concentrations of CO2 enrichment, and several types of carbohydrate sources (sucrose, fructose, glucose) at different concentrations on growth parameters of banana among all micropropagation stages.

17p nguathienthan5 04-06-2020 11 0   Download

Fruit Crops yield and quality significantly increase with the use of micronutrients such as zinc (Zn), iron (Fe), Calcium (Ca) Magnesium (Mg) Boron (B), Copper (Cu), Manganese (Mn), etc. Zinc (Zn) has an important metabolically role in plants vegetative and reproductive phases; growth and development; is therefore called an essential trace element or a micronutrient.

12p caygaocaolon3 27-02-2020 30 1   Download

Finger millet commonly known as Ragi is a rich source of several nutrients. An investigation was undertaken to study the nutritional composition of raw, malted and popped finger millet varieties. Five varieties of finger millet namely GPU 66, GPU 67, GPU 71, MR 6 and PR 202 were investigated for their nutritional contents before and after processing such as malting and popping. The nutrients analysed for raw, malted and popped finger millet varieties were moisture, protein, fat, crude fibre, ash and total dietary fiber. Carbohydrate and energy values were computed.

9p cothumenhmong1 08-12-2019 19 0   Download

The source of free water loss is either renal or extrarenal. Nonrenal loss of water may be due to evaporation from the skin and respiratory tract (insensible losses) or loss from the gastrointestinal tract. Insensible losses are increased with fever, exercise, heat exposure, and severe burns and in mechanically ventilated patients. Furthermore, the Na+ concentration of sweat decreases with profuse perspiration, thereby increasing solute-free water loss. Diarrhea is the most common gastrointestinal cause of hypernatremia.

5p ongxaemnumber1 29-11-2010 98 7   Download