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Define the Quantitative Analysis in Nutritional Biochemistry?
Quantitative analysis involves the measurement of the amount of a substance present. This measurement can be done in a solution, a foodstuff, a body fluid or in a tissue. Quantitative analysis shares many of the reactions and methods used in qualitative analysis. However, this type of analysis requires close monitoring and more accurate measurements. There are various methods used for quantitative analysis.
Define the Principles of Periapical Surgery (PAS) 1. Avoid horizontal, sever angled vertical incision Because the collagen fibers of the mucoperiosteum are parallel to the to
Define the term - Cholera Cholera is caused by the gram negative, V. cholerae, which is acquired by ingesting food or water contaminated by faecal material from patients or
Q. What are the hormones secreted by the adenohypophysis? What are their respective functions? The ACTH (adrenocorticotropic hormone), adenohypophisys secretes GH (growth hormo
Urea molasses mineral block (UMMB) licks Development of urea molasses mineral block licks is another technology being increasingly used in several parts of India and such lick
Light microscopy: Microscopy started with light microscopes using visible light to illuminate the objects, the most used and familiar microscope is called compound light micro
Symbiotic interaction - Biological Stress Presence of symbiotic microorganism can result in differential growth stimulation of those plants which can recognise the beneficial
Q. Show the Artificial Keys? These are based on the resemblances and differences of some prominent characters in the taxa. These are based on the phylogenetic relationship b
Pyruvate carboxylation Pyruvate carboxylation : In this reaction, pyruvate, CO, and ATP are converted to oxaloacetate, ADP and Pi catalysed by the enzymepyruvate carboxylase
In biological studies which of the below is used to refer to iron-containing, oxygen-binding, conjugated protein complex present in sarcoplasm of muscle cells? a) Myelin b)
What is the aim of milling The aim of milling (the process including crushing and grinding) is to obtain preferentially a flour, in which the constituents of the endosperm cell
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