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- Discuss food additives. Compare negative and positive aspects of using food additive please explain in very detailDifference between Selegiline and Rasagiline? And what are the problems associated with Selegiline? Please shortly answer at your own easy words. Answer should be to the point.Name the three basic classes of drug targets in medicinal chemistry and indicate, which are the most/least important as targets for biologics? I don't sure if I answer these questions correctly. Hope someone can give me confirmation and explain to me how enzymes will be affected by bioloigcs? My answer so far: The three common classes of drug targets are; receptors, nucleic acid, and enzymes. As a target for biologics, the least important will be a nucleic acid, and the most important will be receptor and second enzymes. Biologic drugs such as monoclonal antibodies will bind to the antigens, which are overexpressed receptor that need to be deactivated. In this case, the monoclonal antibodies will act as an antagonist and block the ligand from binding to the antigens, which are extensively presented in cancer cells. In addition, it can also affect enzymes by.......?
- True or false photochemicals in food are hypothesized to act as the primary source of antioxidants in the human bodyMatch the qualitative test results to the sample identity in the table below. Give its structure and reaction profile matching rationale.Choose the best biomaterials (Metal, Polymer, Ceramic) for the following applications with the at least three reasons.
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- pls list 3 electrochemical biosensing topics and give a little summary not a writing assignmentA member of the staff at the care home inquires about paracetamol with the pharmacist. This employee requested to purchase 4 boxes of paracetamol (each having 16 pills), but the grocer refused. What is the reason behind this? Please provide a biochemical explanation. please make the answer longDiscuss the similarity and difference between the following terms and describe briefly the corresponding application(s) in food analysis and characterization: (a.) acid value and amount of polar compounds; (b.) p-anisidine value and totox value; (c.) precipitation based on ionic strength and temperature.