About the Book
Contents : 1. Introduction, 2. History of Physiology,3. Food,4. Carbohydrates,5. Proteins,6. Lipids,7. Minerals, 8. Water,9. Vitamins,10. Vitamin A,11. Night Blindness,12. Xerophthalmia,13. Vitamin D,14. Rickets,15. Osteomalacia,16. Vitamin E,17. Vitamin K,18. Vitamin B Complex, 19. Vitamin B1 (Thiamine),20. Beriberi ,21. Vitamin B2 (Riboflavin),22. Vitamin B3 (Niacin),23. Vitamin B5 (Pantothenic acid),24. Pellagra,25. Vitamin B6 (Pyridoxine),26. Vitamin B7 (Biotin),27. Vitamin B9 (Folic Acid),28. Vitamin B12(Cyanocobalamine),29. Vitamin C,30. Scurvy,31. Balanced Diet,32. Energy Value of Food,33. Energy Expenditure of Man,34. Recommended Calorie Requirement,35. Protein Requirement,36. Fat requirement,37. Carbohydrate Requirement,38. Nutritional Requirements of Special Groups,39. Nutrition,40. Malnutrition ,41. Kwashiorkor,42. Marasmus,43. Obesity,44.Anaemia,45. Epidemic Dropsy,46. Deficiency Diseases,47. Hygiene,48. Milk Hygiene,49. Meat Hygiene,50. Food Hygiene,51. Fish Hygiene,52. Egg Hygiene,53. Hygiene of Fruits and Vegetables,54. Personal Hygiene,55. Introduction to Enzymes,56. Enzymes Vs Catalysts,57. Enzymes Vs Whole Cells,58. Nomenclature of Enzymes (Classification),59. Classification of Enzymes,60. Chemistry of Enzymes,61. Enzyme Catalysis,62. Enzyme Activation,63. Properties of Enzymes,64. Mechanism of Enzyme Action,65. Enzyme Kinetics,66. Enzyme Inhibition,67. Factors Affecting Enzyme activity,68. Biological Functions of Enzymes,69. Prosthetic Groups,70. Coenzymes,71. Ribozyme,72. Applied Value of Enzymes in Food Industry,73. Digestion,74. Digestive System of Man,75. Digestion in Man,76. Pancreas of Man,77. Liver of Man,78. Gall Bladder,79. Bile,80. Intestinal Juice or Succus Entericus,81. Role of Enzymes in Carbohydrate Digestion,82. Role of Enzymes in Protein Digestion,83. Role of Enzymes in Lipid Digestion,84. Absorption,85. Absorption of Carbohydrates,86. Absorption of Proteins,87. Absorption of Lipids, etc.,
