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A: The question asks about the heterotrophic nutrition.
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A: Introduction The arrangement of ovules in a plant's ovary is known as placentation.
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Q: Why does a banana appear yellow
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Q: How much dried fruit is equivalent to 1 cup of fresh fruit?
A: This question is based on equivalency of dried fruit and fresh fruit.
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Q: What is the important sugar in honey?
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Q: importance of Golden Rice
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Q: What is Golden Rice 2, and how was it created?
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Q: Explain the meaning behind the term "reducing sugar ".
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Q: What is Golden rice? What is its advantage?
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The common name of rice is simpler than its technical Oryza Sativa . What then is the advantage of a technical name?
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- what is the physical characteristics (milling degree, whiteness, grain shape, foreign matter, head rice, chalkiness, and moisture content) of rice?What is golden rice? How it is created?Which of the following is arranged from least to most in terms of number of sugar units ? verbascose< raffinose < stachyose< cellobiose cellobiose<raffinose<stachyose<verbascose raffinose<stachyose<verbascose<cellobiose raffinose<cellobiose<stachyose<verbascose
- what is a lenght of a forkWhat is the difference between wheat and non wheat flour?Determine the vitamin content of the following fruits and vegetables using FCT:https://i.fnri.dost.gov.ph/fct/library/food_content/B 1. apple 2. grapes 3. orange 4. banana 5. avocado 6. papaya 7. dragon fruit 8. mango 9. Pineapple 10. guava 11. watermelon 12. star apple 13. lemon 14. rambutan 15. lanzones 1. kalabasa 2. malunggay 3. sayote 4. okra 5. sitaw 6. labanos 7. brocolli 8. cauliflower 9. repolyo 10. chicharo 11. carrots 12. potato 13. kangkong 14. toge 15. talong Excel file and sort alphabetically. Highlight those with high vitamin content Note: Vitamins only A,D,E,K, B1, B2,B3,B5,B6,B7,B9 and B12 only Note: Subject Basic Nutrition
- 1.) INGREDIENTS: HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO-AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR. a.) What macronutrient provides the most calories in this product? b.) Is this product considered any type of chocolate? Why or why not?In food canning, please help me differentiate the following: flat, flipper, springer, soft swell and hard swellWhat is meant by “protein complementarity” among plant foods?