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Another possible way to classify organisms would be to separate them into unicellular and multicellular organisms. Explain why this is not a useful classification system.
Explain about the Isoflavones? These are usually treated separately from the other five subclasses and are an area of considerable research interest. Isoflavones are found almo
Q. Why is colour an important characteristic of food? Colour is an important quality attribute in food although they do not necessarily influence their nutritional, flavour or
If porifers shiw cell aggregate plan tgen how can they also shiw division of labour among cells
State the term - localisation scales The localisation scales are also empirically derived, being based on studies of patients with localised brain lesions. There are frontal,
how to identify in contaminants and aldultrants in pure ingredients
Q. What are the mitochondria? What is the fundamental morphology of these organelles and in which cells can they be found? Mitochondria are the organelles in which the most sig
Define the Food microbiology, mycology and toxicology? Use of yeasts, moulds and bacteria in production of foods and food ingredients; microbes in fermentation, processing and
Which of the following is a false statement regarding the method of recombination or crossing-over? A. Crossing-over takes place during prophase I of meiosis B. Recombinatio
Define Simple, Compound, Derived Lipids? Simple lipids are fatty acid esters of glycerol, called triacyglycerols or triglycerides (for e.g. fats and oils) or higher alcohols (
What is meant by suction force of the plant cell? Does the suction force facilitate or make difficult the entrance of water in the cell? Ans) The suction force (SF) is the osmot
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