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Gastrointestinal System
The purpose of digestion is to change the food by chemical action and convert it into simple form to be utilized by various tissues. The process of digestion takes place in the alimentary canal with the help of additional organs like salivary glands, pancreas and liver. Enzyme is a substance secreted by glands and help in converting the food into simple form so that it is easy to absorb
Mutual interrelationship among individuals of a community Mutual interrelationship includes all the direct and indirect effects that organisms have upon each other. The three r
Causes of Cancer We know earlier that a malignant tumor is a large aggregation of cancer cells, all of them descended from a single founder cell that was once a normal cell wi
Biogeochemical Cycling - Nutrient Cycles The energy flows through ecosystems enabling the organisms to perform various kinds of work, and is ultimately lost as heat. It is gon
Where does hematopoiesis occur? Hematopoiesis happens in the bone marrow (mainly within flat bones), where erythrocytes, leukocytes and platelets are made, and in the lymphoid
Q. Why, even though they have an open circulatory system, can flying insects like flies beat their wings with great speed? In insects the circulatory system is open but this sy
1. Fats promote absorption of fat soluble vitamins like vitamin A, D, E and K. Patients of cystic fibrosis often absorb fat poorly and are at-risk for fat-soluble vitamin deficienc
Enzymes utilization in Brewing Industry Here, the main starting material is malt, produced by allowing barley seeds to germinate under moist conditions. The reserve starch is b
ENDOPLASMIC RETICULUM (ER) Eucaryotic celIs have two major compartments- nucleus and cytoplasm. Cytoplasm was known to have no structure until the discovery of electron micrsscop
Coiling of garden pea tendrils around any support is an example of: 1. Thigmotaxis 2. Thigmonasty 3. Thigmotropism 4. Thermotaxis Thigmotropism
Define Key Concepts and Facts of Polysaccharides? 1. All polysaccharides contain several monosaccharide units. 2. All monosaccharide units are joined to each other by glycosidi
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