A. Gastrin B. Rennin C. Enterokinase D. Enterogastrone
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A. carbohydrates B. fats C. protein D. all of these
A. Spheoid B. Palatine C. Pterygoid D. Hyoid apparatus
A. pure ‘desi ghee’ B. vegetable oil C. red meat with layers of fat D. vanaspati margarine
A. vitamin A B. vitamin B C. vitamin C D. vitamin K
A. pepsinogen into pepsin B. trypsinogen into trypsin C. caseinogin into casein D. proteins into polypeptides
A. rickets B. pellagra C. scurvy D. antibody synthesis
A. D B. C C. E D. B
A. milk changing casein into calcium paracaseinate at 7.2-8.2 pH B. protein in stomach C. fat in intestine D. milk changing casein into calcium paracaseinate at 1-3 pH
A. changes of prothrombin to thrombin B. synthesis of prothrombin C. changes of fibrinogen to fibrin D. formation of thromboplastin