Caloric Value of Foods The caloric value of food refers to the amount of energy released when food is completely READ MORE ………….
Nutrition – II
Category: SPECIALIZATION: MEDICAL BIOCHEMISTRY
Biochemistry of Ageing
Introduction Ageing is a complex, progressive, and irreversible biological process. It is characterized by a gradual decline in physiological and READ MORE ………….
Haemoglobin Pigments
Introduction Degradation pigments of haemoglobin are coloured products formed during the normal breakdown of haemoglobin. Haemoglobin degradation occurs after the READ MORE ………….
Xenobiotic
Introduction Xenobiotics are chemical substances that are foreign to the human body and are not normally produced during metabolism. Common READ MORE ………….
Nucleic Acids
Introduction Nucleic acids are high–molecular-weight biological macromolecules that store, transmit, and express genetic information. Chemically, they are polymers of nucleotides READ MORE ………….