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Briefly explain about Pickled vegetables
These are produced by spontaneous lactic acid fermentation. Fermentation improves the digestibility and wholesomeness of the product. The acidic pH of the medium stabilizes vitamin C. Pickled vegetables also develop a typical aroma, which is desirable.
DNA
Phytochrome - Development of plant You know that plants capture light energy during photosynthesis, now you are familiarised with another important and interesting role of lig
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In the sarcomere of a skeletal muscle, there are A. myosin molecules in the I band. B. both tropomyosin and myosin molecules in the region of the A band that is not in the H
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