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Explain about the Glycoproteins?
Most of the naturally occurring conjugated proteins are glycoproteins. Sugar molecules are covalently bound to them, especially those secreted from the cell. They range in size from a molecular weight of 15,000 to more than one million. The carbohydrate component varies from 1 to 85%. Glycoproteins with more than 80% of their molecules as carbohydrates are called 'proteoglycans.'
Q. What is hypercholeslerolaemia? Cholesterol: It is a natural component of foods such as mutton, pork, ham, sausages, lamb, chicken, eggs (yellow), whole milk, cheese, ice-cre
Q. Why doesn't the food enter the trachea instead of going to the esophagus? When food is swallowed the swallow reflex is activated and the larynx closes and elevates to avoid
The PCR (polymerase chain reaction) is an extremely simple as immensely powerful methods. It permits enormous amplification of any particular sequence of DNA
Characteristics of Nutrient Uptake These results show certain characteristics of nutrient uptake. Selectivity: Certain mineral elements are taken up preferentiall
Risk analysis - Definition of Hazard Hazard : A biological, chemical or physical agent in or property of food that might be have an adverse health effect.
typical growth curve in plants
Explain the Ecological niche modelling? The geographic range of organisms frequently reflects their fundamental niche, the range of physical conditions where they can live. Qua
Resistance Acyclovir-resistant HSV occurs mainly in immunocom- promised patients treated with the drug; isolates are usually also resistant to valacyclovir and famciclovir. Re
mode of action of wbcs types
How does parafunctional habits lead to implant failure Parafunctional habits like bruxism and clenching create mechanical and biological problems due to overloading and is cons
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