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Explain about the terms - bursae and captacula?
Paired water-filled sac located at base of each arm of a brittle star. Cilia in bursae circulate water. Its surface is significant in gas in gas exchange. Gametes may also be released into the bursa.Specialized ciliated tentacles that scaphopod molluscs use for feeding. Food is trapped on sticky bulb at the tip of captaculum before being moved to mouth by cilia on the captacula.
what are the general characters of nonchordates, explain
Explain Food lipids It is either consumed in the form of "visible" fats, which have been separated from the original plant or animal sources, such as vegetable oil and butter,
Protein Folding With all the known information of protein structure from X-ray and NMR studies and one might expect in which we would know how proteins fold up within structure
What is oxygen-haemoglobin dissociation curve? Explain the role of red blood cells in the transport of oxygen and carbon dioxide by blood. Briefly describe the principle, pr
What is Excessive Fat Intake? Although minimum amount of fat is essential as calculated above but upper limit of fat should be drawn due to its link with an increased risk of d
Explain Following Trems (a) State three structural features of prokaryotic cells. (b) Describe the functions in eukaryotic cells of lysosomes, ribosomes, and centrioles.
Non-Surgical Therapy The most conservative approach to treatment involves non-surgical therapy. This treatment modality includes three subcategories: a) Pharmacological ther
Glutamine synthetase catalyzes the incorporation of ammonia into glutamine and deriving energy from the hydrolysis of ATP. This enzyme is named a synthetase and rather than a synth
Explain Use of food Additives - method of food preservation? Food additives may be defined as substances added intentionally to food, generally, in small quantities to improve
Stems transport liquids (a) Cut about 2 cm from the end of stems of celery and place them in cold water for about an hour to freshen. Next place the stems in dishes having red
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