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Explain at least three advantages and 3 disadvantages or concerns about formula feeding.,"?
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- Explain at least 3 advantages and 3 disadvantages or concerns about formula feeding.2.Explain at least 3 advantages and 3 disadvantages or concerns about formula feeding.? .b) Low-Density Lipoprotein (LDL) is the major carrier of cholesterol in the blood. Whereas the levels of LDL and modified LDL forms in the plasma are important predictive markers to gauge the risk of cardiovascular events. There is a need to develop reliable rapid assays for quantifying LDL and its modified forms, such as, the biosensors. iv. Friedewald equation is an indirect method, used to estimate LDL from the measurement of total cholesterol. What are two main limitations of using this equation? Suggest another method as an alternative to the Friedewald calculation. V. vi. List two advantages of the method that you have suggested in 2b (v).
- What is lactase persistence? Can you still drink milk without having any problems? Note: add sources, thankyou!Give only typing answer with explanation and conclusion If the pOH of the small intestine is 5.9, what is the [H+] concentration? Group of answer choices 1.3 x 10-6 M 7.9 x 10-9 M 0.771 M 7.9 x 10+9 M 0.908 Mamswer and do explain.
- Explain the mechanism action of denaturation of protein from milk using acetic acid.i. Explain the behaviour of the amino acids (Alanine, Lysine, aspartic acid) during the ion exchangeprocedure.ii. Explain the behaviour of the amino acids (Alanine, Lysine, aspartic acid) during TLC. How does thesolvent affect the rate of migration iii. How does the column chromatography the amino acids (Alanine, Lysine, aspartic acid) with fraction eluted with HCl and phosphate buffer have an effect in cellulose TLC and the actual TLC?Concentration (mg/L) Time (hours) Sustained-Release Tablet Oral Solution 0.5 2.26 19.80 1 4.57 18.31 1.5 5.27 15.49 2 6.73 12.37 7.36 9.62 4 7.40 6.85 5 7.50 5.52 6.24 3.10 8. 4.70 1.79 12 2.76 1.58
- Give a brief summary of what an STP is...Why is egg buoyancy an indicator of egg freshness? Explain in terms of the chemical/biochemical reactions that occur during storage.Provide background about the coagulation of protein in dairy foods. In particular, explain how different milks (full cream, skim, soy) and coagulents (rennet tablet, lemon juice, vinegar & calcium sulphate) change the consistency of cheese. Provide rationale for why different coagulants should be investigated.