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Conservation of biodiversity is very important to maintain the ecological balance of ecosystem.
Various steps for conservation of biodiversity:
1. Creation of consciousness among people.
2. Development of protected areas for the protection and maintenance of biological diversity.
3. Community reserves should be created.
4. Protection of national parks, wet land, mangroves and grass lands.
5. Conservation of forest and wild life.
6. Protection of endangered species.
7. Utilization of GIS (geographical information systems) and remote sensing during planning and development.
Hypothalamus and Pituitary The most obvious neuroendocrine link is between the hypothalamus and pituitary. The hypothalamus is a part of the brain which is connected to the pi
Define Tests to Measure Flexibility Component in the Humans? The flexibility component measures the elasticity or range of motion around a joint. This component of physical fi
Poverty and Malnutrition Poverty and malnutrition are closely related. As noted before, many elementary aspects of being poor like hunger, inadequate health care, unhygienic l
How do i use the factor-label method to calculate the number of grams of KMnO4 that you would need to make 100 ml of a 0.0045 M potassium permanganate solution? Be sure to show all
Explain about the term- Therapeutic Therapeutic approaches that scientists are pursuing include transplanting cells to replace those which are damaged or using growth factors
Define Advantages of Direct Microscopic Count? 1. It is easy, inexpensive and relatively quick method. 2. It gives information regarding size and morphology of microorganism
Explain Precautions for Isolation of Pure Culture? 1. Plating of the medium should be done 24 hours before performing the streaking. There should not be any moisture on the
briefly explaintransport system in earthworm
Explain about the Antioxidant Activity of Sugar? Several carbohydrates are tremendous scavengers for metal ions. Glucose, fructose and sugar alcohols (sorbitol and mannitol) ha
Q. Explain Spoilage by fungi and bacteria? The dominant spoilage organisms in fruits are fungi, as their pH is low (normally 5),whereas the pH of vegetables is fiom 5.0 to 7
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