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Explain E. coli - Microbiological Study of Water?
It is always present in human intestine so its presence indicates the faecal pollution and possible presence of other human or animal intestinal pathogens. Other indicator microorganisms include total coliforms, faecal streptococci, faecal enterococci etc. Faecal enterococci are increasingly being used as an indicator of faecal contamination in brackish and marine water because of slower death rate.
Q. Direct use values of biodiversity? Direct use values are for those goods that are ensured directly e.g. food and timber. Maintaining a wide range of components of biological
Sunshine recorder Sunshine recorder (Figure shown below) measures the duration of sunshine. The recorder consists essentially of a glass sphere of about 10 cm in diameter mount
Explain Spontaneous Closure of Defects in details? Some defects have a tendency towards spontaneous closure and this can influence the timing of intervention. The defects known
BLOO D CLOTTING - It is a nature's device to check the excessive loss of blood from an injury. Bleeding time is 1-3 minutes. Clotting time is 2-6 minutes. Process of
Q. Treatment of diabetic ketoacidosis? The components of treatment of NKHDC are: 1) control of water loss. 2) control of sugar using insulin. 3) adjust electrolytes li
Explain Adverse effects of Zidovudine It include anemia, neutropenia, nausea, vomiting, headache, fatigue, confusion, malaise, myopathy, hepatitis, and hyperpigmentation of or
Programmes directed towards the common crop plants These programmes can be directed towards incorporating the following traits among common crop plants. Non-photo
Reproductive Cycle The whole reproductive cycle consists of an ovarian cycle and a uterine cycle. Figure illustrates one complete reproductive cycle. You can observe in the fi
Starch Retrogradation The starch paste or solution obtained after the gelatinisation is not stable and generally produces a viscoelastic, firm and rigid gel. Structural transf
Define the properties of solutions Several properties of solutions are particularly important in food preparations. Amongst these are colligative properties, such as vapour pre
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