'Starch content' diaporamas de présentation

The Chemistry of Life

1.17k views • 97 slides

Lecture Outline Chapter 3

Lecture Outline Chapter 3. Copyright The McGraw-Hill Companies, Inc. Permission required for reproduction or display. Planning Nutritious Diets Chapter 3. Insert MyPyramid from page 62. Chapter Learning Outcomes.

722 views • 47 slides

Commodity Feeds

550 views • 34 slides

Food Preparation Fruits and Vegetables

Food Preparation Fruits and Vegetables. Learning Objectives. Describe the forms in which fruits are procured Identify the eight classifications of vegetables Understand the vegetable color groups Describe the market forms of vegetables Understand methods for precooking vegetables

4.85k views • 30 slides

Equine Nutrition

Equine Nutrition. Digestion & Microbes. Passage of Digesta. Muscle contractions in G.I Tract allow for what? Peristalsis to move digesta towards anus Mixture with digestive juices Allowing for absorption During digestive upsets: Movements may stop Gasses of fermentation may accumulate.

406 views • 24 slides

Carbohydrates provide skeletons

Carbohydrates provide skeletons. Carbohydrates provide skeletons. Carbohydrates provide skeletons. Carbohydrates provide skeletons and cofactors. Transporters in inner envelope allow metabolite exchange. Note specialization of different plastid types.

344 views • 18 slides

Arif Surtono , Prima Aprilliana , Amir Supriyanto , Gurum Ahmad Pauzi ,

The 2nd International Conference on Applied Sciences Mathematics and Informatics August 9-11, 2018 Horison Hotel Bandar Lampung, Indonesia. Measuring of Cassava Starch Content by Using Strain Gauge Sensor. Arif Surtono , Prima Aprilliana , Amir Supriyanto , Gurum Ahmad Pauzi ,

409 views • 17 slides

Chapter 10 - Phylum Ciliophora

Chapter 10 - Phylum Ciliophora. Taxonomy Phylum Ciliophora Class Litostomatea Order Vestibuliferida Genus Balantidium Class Oligohymenophorea Order Hymenostomatida Genus Ichthyophthirius. Phylum Ciliophora

1.47k views • 14 slides

A comparative study on biochemical constituents of sweet potatoes from Orissa and Tamilnadu and its curd formation

Sweet potato plays a significant role in tribal Indian diet. Acurd like product was prepared by fermenting boiled β- carotene and anthocyanin rich puree(16%) with different varieties of milk and starter curd. Addition of sweet potato enriched the colour, texture and nutrient status of the curd. This brings about antioxidant along with calcium and protein. Biochemical analysis of sweet potato and its physiological changes in curd formation using buffalo milk was analyzed. The production of ethanol from sweet potato using yeast and its biochemical characteristics were analyzed.

45 views • 4 slides