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Q. How many ATP molecules are produced for every glucose molecule used in fermentation? And How many ATP molecules are produced for each glucose molecule used in aerobic respiration?
In fermentation from one glucose molecule two ATP molecules are produced in aerobic respiration a much more productive process from one glucose molecule 36 ATP molecules are made.
The Intine Layer As soon as the tetrads release the microspores, the inner layer of the pollen wall (intine) is formed. Proteinaceous lamellae are embedded in the matrix of th
Explain th eobjective of intensive care? After reading this unit, you should be able to: • know how to organize an intensive care unit; • practice effective cardio pulmonary
Nervous System of Asteroidea The nervous system of steroids is not ganglionated and is closely related with epidermis. It consists mainly of a circumoral nerve ring surroundin
Q. Meaning of Gestational Diabetes Mellitus? In this type of diabetes, increased blood sugar level is first diagnosed or recognized during pregnancy. Women are not known as dia
Physical Environment and Genetic Physical Environment : Safe water and clean air, healthy workplace, safe houses, communication and roads all contribute to good health. The
Satellite DNA is useful tool in: 1. Organ transplantation 2. Sex determination 3. Forensic science 4. Genetic engineering Forensic science
It is said during puberty rising sex hormones stimulate osteoblasts to produce bone faster than the rate at which epiphyseal cartilage expands. The timing of epiphyseal closure dif
The Km for an enzyme A. is equal to kcat, measured at low substrate concentration. B. is the substrate concentration that gives a velocity that is half the maximum velocity.
Who created the two-part naming system used in biology? The scientific naming system that is used worldwide today was primary devised by Swedish naturalist Carl Linnaeus in 173
Type of bacterial food poisoning Infection type: The infection type results from the release of toxin in the bowel by microorganisms taken in foods, e.g., Salmonella or Vibr
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