Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Q. Describe Palynological Evidence?
Palynology is the study of pollen and spores. The taxonomic characters of pollen grains include wall structure, polarity, symmetry, shape and grain size. In angiosperms pollen grains are of two kinds viz. Monocolpate and tricolpate. Monocotpate pollen grains are boat shaped, have one long germinal furrow and one germinal aperture. This is characteristic of primitive dicotyledons and majority of monowtyledons. According to some palynologists the first flowering plants had monocolpate pollen grains. Tricolpate grains are globose, symmetrical, have three germinal apertures and are characteristic of advanced dicotyledons.
Can you complete this in 24hrs
Explain brifly Ribosomes, Endoplasmic Reticulum, Golgi Apparatus ? Ribosomes, Endoplasmic Reticulum, Golgi Apparatus : The cytoplasm contains many ribosomes, which are sphe
What are the specialized structures that help the adhesion between cells? The structures responsible for the union of the epithelial cells are known as cell junctions. The main
Plants of Estuary The plants of the estuary are of four basic types: Phytoplankton, Marginal marsh vegetation, Mud-flat algae and Epiphytic plants
Wind Strong current of air is known as wind, it is an important ecological factor as it affects plant life mainly on flat plains, along sea coasts and at high altitudes in moun
Pathophysiology Infective endocarditis occurs when turbulence within the heart allows causative organism to infect previously damaged valves or other endothelial surfaces.
Compare and contrast the effect of a deletion in the operator of the lactose operon with one in the operator of the histidine operon.
Describe Chemical changes in fruits and vegetables The detailed chemical changes that occur when fruits and vegetables are boiled in water or steamed, canned, dried or frozen,
Q. Show Texture in Foods? According to Matz (1962), texture can be defined as the mingled experience derived from the sensation of skin in the mouth after ingestion of food or
Assainment
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd