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Explain Precautions for Estimation of Reducing Sugar by Fehling Soxhlet Method?
1. Clamp the burette so that the tip of the burette is exactly above the mouth of the conical flask.
2. Maintain continuous evolution of steam by continuous heating of the conical flask to prevent reoxidation of Cu+ ions.
3. Each titration should be completed within three minutes.
Manifestations of anemia that are directly due to the diminished oxygen-carrying capacity of hemoglobin include: Answer A. pale skin. B. bleeding. C. bone pain. D. fatigue.
FUNCTION S OF POLYSACCHARIDES Chitin is a structural component of fungal cell wall and exoskeleton of insects, crustaceans and some other arthropods. Peptidoglycan o
METHODS OF EVALUATION: The two main areas of evaluation include a) evaluation of job performance of individual b) evaluation of programme agency 1) Evaluation of the
The lithosphere contains all of the hard solid land of the earth crust and the semisolid land underneath the crust. The surface of the lithosphere is very uneven contains high moun
Define Methods for Studying the Nutrient Requirements? 1) Population survey of nutrient intakes of healthy individuals is one method of estimating nutrient requirements. The av
Define Instrument for Measurement of Absorbed Radiation? a) Photometer: This is an instrument which it designed to measure the intensity of the beam of light and usually does s
Tracheae - Respiration Insects that have successfully colonised the terrestrial environment have evolved a respiratory system very different from other land animals - the trac
Determine the intracellular concentration of TRVA Consider Neuron B in the frog central nervous system whose plasma membrane has a previously unknown channel that is selectly c
Length of the Implant Used The length of the implant to be used is dictated by the available bone height. The success rate is proportional to the implant length and the quality
C a nned and Retort Pouched Meat Products Canning as a process contributes to preservation, storage and distribution of food supplies. Production of thermally processed meat
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