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Determine about the nervous tissues
The nervous tissues throughout the body, including the visual nervous system, are continuously active. Electrical reactions can only be induced if there is an active membrane that provides the source of electricity. In the retina an electrical stimulus is generated between the photoreceptors and the pigment epithelium to form this membrane. Through this the visual system functions as an information converter from the photoreceptor layer to simpler neurological images
How different is the fish epidermis from the amphibian epidermis? The fish epidermis is very thin and having mucus-secreting cells. The fish skin does not present keratin. The
Reflexes It is used to assess the neurobehavioural status. Rooting reflex - Being a primitive reflex, if cheek is rubbed, the infant will turn his head into that dire
Compound leaf is the leaf in which the blade forms small leaflets. Compound leaves which have several small leaflets originating from the central axis are termed as pinnately comp
Q. What are ganglia? Neural ganglia or Ganglia (singular ganglion) are structures located outside the central nervous system (for instance, beside the spinal column or near vis
What type of respiration does earthworm has ? In many complex animals, the cells of internal organs are distant from the outside environment; respiratory systems provide the passag
Locomotion in Mollusca The major locomotor organ in Mollusca is the foot, which is a characteristic feature of these animals. In its simplest form the foot is a flit ventral
Plants - Rapidly Flowing Waters Among the plants only small, well attached forms, such as sessile algae can survive here. Thus, due to the presence of only a few plants, the n
Introduction to Metabolism An organism have to be managed its cellular organization and internal equilibrium despite the external forces which act upon it. Cells take in nutrie
how to write a project on phylum arthropoda
Explain Risk evaluation Risk evaluation: The risk evaluation involves: A) identification of a food safety problem B) Establishment of a risk profile C) Ranking of
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