A. ease the process of cooking
B. increase the taste
C. produce small amount of hydrochloric acid required for digestion
D. inclease solubility of food particles in water
Submitted by: Abid Hussain
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A. ease the process of cooking
B. increase the taste
C. produce small amount of hydrochloric acid required for digestion
D. inclease solubility of food particles in water
Submitted by: Abid Hussain
A. Magnesium and Vitamin D
B. Iron and Vitamin B
C. Iron and Vitamin C
D. calcium and vitamin C
Submitted by: Abid Hussain
A. Giotre
B. Scurvy
C. Anaemia
D. Rickets
Submitted by: ABDUL HAYEE
A. Proteins
B. Fats
C. Fiber
D. Carbohydrates
Submitted by: Farhan Rana
A. Calcium Oxalate
B. Potassium Sulphate
C. Sodium Chloride
D. Iron Sulphate
E. None of these
A. Copper Sulfate
B. Magnesium Sulfate
C. Ferrous Sulfate
D. None of these
Submitted by: ABDUL HAYEE
A. Face centered cubic lattice
B. body centered cubic lattice
C. simple cubic lattice
D. othorhombic lattice
A. KOH
B. KCI
C. KNO3
D. KBr
A. electrons
B. anion
C. current
D. ions
A. Acidic character of amino acids
B. Basic character of amino acids
C. Dipolar character of amino acids
D. Non-polar structure of amino acids
A. Same temperature as fresh water.
B. Slightly higher temperatures than fresh water.
C. Slightly higher temperature than fresh water.
D. Sea water does not freeze
Submitted by: Mansoor Ahmed Suhag
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