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Define Stolon - Types of Hyphae?
Microscopically, hyphae are aseptate and coenocytic. There are 3 kinds of hyphae:
(a) Stolon - These grow horizontally on substratum surface. Stolon runs horizontally for some distance and then arches over so that its tip touches the substratum and forms node-like structure from which fresh stolon arise. These hyphae help in the spread of the mycelium.
CEREBRU M - Largest part of brain. 2/3 of brain. 4/5 of brain's weight. Cerebrum is devided into 2 cerebral hemispheres by longitudinal cerebral fissure. Gyri and sul
Food borne intoxications are basically food borne illness caused due to ingestion of toxin produced my microorganisms (mycotoxins, bacterial toxins). Natural toxins present in food
Extremes of Heat and Cold Deserts are regions of aridity with rainfall of less than 20 cm per year and the soil, though L, fertile, is too porous to retain any water. In summer
Blotting is the technique for detecting one RNA within the mixture of RNAs (a Northern blot) or one type of the DNA within of a mixture of DNAs (a Southern blot). A blot can prove
Define the term -Aqueous Movement and Outflow There are two movements of the aqueous humour that occur-thermal flow and bulk flow. Thermal flow is, an internal circulation of
DNA can be divide into fragments using restriction enzymes. (a) Outline the technique used to separate these fragments. (b) What property of the DNA f
Shift of the phosphate group from carbon 3 to carbon 2 Shift of thephosphate group form carbon 3 to carbon 2: This reversible reaction is catalyzed by phosphoglycerate mutas
Q. Explain Shear Pin Model? Shear Pin Model: In this type, a shearing force is applied using a pin to shear the food Product. We are rupturing the element of the food product b
What is the genetic code? Genetic code is the key for the conversion of DNA nucleotide sequences (and therefore RNA nucleotide sequences) into amino acids sequences that will c
Establishment of Suspension Cultures A callus crumbles into smaller clumps and single cells in liquid medium by gentle agitation (100-120 rPM) on a shaker. Shaking the cultur
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