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What are the major respective constituents of cell walls in bacteria, protists, fungi and plants?
Ans) In bacteria cell wall is made of peptidoglycans; between protists algae have cell wall made of cellulose; in fungi, the cell wall is made of chitin (the similar substance that makes the exoskeleton of arthropods); in plants, the cell wall is made of cellulose too.
Initial Maintenance Steps of implants It is very essential, that from the beginning of the patient interaction regarding the implant therapy, through the diagnosis and planning
Early: Recurrence of angina soon after the patient resumes activities is either due to inadequate 1.evascula1isation or acute graft closure. In the immediate post-operative per
Casein is the main protein in milk. There are three types of casein, one of which is beta casein. Beta casein comes in two main variants called A1 and A2. The order of amino acids
Determine Health Hazards Associated with High Altitude? Abrupt exposure to altitudes greater than 10,000 ft (3050 in) elevation is frequently associated with symptoins of altit
Q What are pneumatic bones? Birds have lightweighted bones with internal spaces filled with air. These bones are called pneumatic bones this feature reduces the corporal densit
Q. What is Phenylketonuria? The essential amino acid phenylketonuria is utilized for tissue protein synthesis and hydroxylated to form tyrosine. The hydroxylation reaction requ
Define the Determination of Completion of Reaction ? Several methods are used to determine when the reaction is complete. Some of these include (a) Observing an indicator (c
Define requirements of Calcium during pregnancy period? The foetus retains about 25-30 g of calcium, over the course of gestation, most of which is deposited in the last trimes
Q. Saturated Fatty Acids required for dyslipidemia? Saturated Fatty Acids (SFA): These are found mostly in animal fats as white marble-like solid at room temperature. Red meats
Utilization of Soy Protein Concentrate Soy protein concentrates are used in food products for their nutritional characteristics or for their functional properties or for both.
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