B.Balanced Diet Balanced diet and Physical work out has a major role in attaining long healthy life. The increasing awareness of effects of foods on health has made us diet conscious and left us confused in the land of nutrition. We want to satisfy our palate and eat healthy as well. This often restricts our food choices. The major nutrients for the body are protein‚ carbohydrate‚ and fat. These provide the body with energy for various functions like beating of heart‚ activity of muscles
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kernel oil‚ whey‚ corn oil‚ soya oil] whey ACTIGEN-E [dicalcium phosphate‚ magnesium carbonate ascorbic acid‚ vitamin pp‚ ferric pyrophosphate‚ calcium-d-pantothenate‚ vitamin B6‚ vitamin B2‚ vitamin B1‚ D-biotin‚ vitamin B12‚ disodium phosphate‚ vanillin‚ maltodextrin. Read more: http://wiki.answers.com/Q/What_are_the_ingredients_of_milo#ixzz2htnp8PkG process of manufacturing First of all‚Milo is evaporated water content from the thick syrup in relief. Thick opaque syrup for wheat or barley
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The HLB System hydrophilic-lipophilic balance value “A numerical representative of the hydrophilic and lipophilic tendencies of the material” - used most in the rational selection of combinations of nonionic emulsifiers - stable o/w emulsion can be prepared by utilizing HLB method HLB Value • Depends on the ratio of hydrophilic and lipophilic portion - low HLB values soluble/ disperse in oil - high HLB value soluble/ disperse in water • Determined by the chemical composition and degree of ionization
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‚ eggs ‚ vegetable fat (palm oil) ‚ vegetable oil (palm oil) ‚ refined glycerine ‚ corn starch ‚ cocoa powder ‚ glucose syrup‚ emulsifier (distilled monoglyceride E471 ‚ polyglycerol ester E475) ‚ sorbitol ‚ salt ‚ artificial flavor (chocolate ‚ vanillin) ‚ citric acid ‚ sodium bicarbonate ‚ potassium sorbate ‚ calcium propionate ‚ baking powder. 8 2. Process of manufacturing chocolate layer cake Firstly‚ heating oven to 350 degree F (gas mark four or 180 degree C). Secondly
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CHEMISTRY OF NATURAL PRODUCTS Terpenoids Sameena Bano Department of Chemistry Faculty of Science Jamia Hamdard New Delhi-110062 (24.09.2007) CONTENTS Introduction Classification of Terpenoids Isolation of mono and sesquiterpenoids General properties of Terpenoids General methods of structure elucidation Terpenoids Citral Menthol Camphor Eugenol Keywords Terpenes‚ isoprene‚ citral‚ menthol‚ camphor and eugenol 1 Introduction There are many different classes of naturally occurring
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Allspice‚ also Jamaica pepper‚ sometimes pimento‚ is the unripe berry of the Pimienta dioica tree; which is dried‚ ground‚ and used as a seasoning. Its name comes from its flavor‚ which is reminiscent of many spices‚ including cinnamon‚ cloves‚ and nutmeg‚ with a peppery flavor.It is the primary spice in the Jamaican Jerk Spice blend. Anise is both a vegetable and a spice.As a spice‚ the dried seeds are ground for use. Anise smells somewhat like star anise‚ fennel and liquorice. Anise is a strong
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Abstract Plant-based repellents have been used for generations in traditional practice as a personal protection measure against host-seeking mosquitoes. Knowledge on traditional repellent plants obtained through ethno botanical studies is a valuable resource for the development of new natural products. Recently‚ commercial repellent products containing plant-based ingredients have gained increasing popularity among consumers‚ as these are commonly perceived as “safe” in comparison to long-established
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travels. In 1800s recipes for ice cream became very popular. Vanilla also plays a vital role in making of many puddings including ice cream. Vanilla was mostly grown in Mexico where it was discovered that if the vanilla pod was chosen and dried then vanillin was produced which can be sickly into a dessert on its own. Desserts are constantly changing with the new techniques and ingredients accessible at the time or in the local area. They have altered from natural candies and nuts to multifaceted
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Table of Contents I. Acknowledgement II. Introduction III. Significance IV. Objectives: General: Specific: V. Patients Profile: Physical Assessment Laboratory Results VI. Anatomy and Physiology VII. Pathophysiology (with Medical-Surgical Mgt.‚NursingMgt.‚Collaborative Mgt.) VIII. Drug Study IX. Preventive Action Plan X. Nursing Care Plan Acknowledgement I want to extend my heartfelt appreciation to my professor Dr. Robert Denopol‚ who was abundantly
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Technology Madras Engineering Chemistry III Prof. K. M. Muraleedharan Reaction Electrophile Generation of electrophiles Cl2 + FeCl3 Cl3Fe Cl Cl First step Chlorination Cl+ bromination Br+ Br2 + FeBr3 Br3Fe Br Br Iodination
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