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Explain the Precautions for Use of Light Microscope?
1. Clean the lens system properly.
2. Use xylol only when necessary.
3. Never lower the body tube while looking through the ocular lens.
4. Use only a drop of immersion oil for oil immersion lens.
5. Focus the slide first at low-power lens using coarse adjustment knob. Then change to other lens in position and focusing should be done only with fine adjustment knob.
6. High power objective lens should not touch the oil drop on slide.
Types of Mechanism - Stress Condition Plants have evolved a variety of mechanisms to withstand stress conditions. In many cases we can precisely define the way plants enable t
Q. Study of food texture? We learnt earlier that texture is observed in terms of tactile sensations i.e. finger feel and mouth feel. Finger feel is sensed before ingestion, by
How many chambers do the bird heart and the mammalian heart have? Concerning temperature maintenance what is the advantage of the double and complete circulation of these animals?
Define B-Complex Vitamins required for elderly? B-Complex Vitamins: Various B complex vitamins especially B folic acid, B 6 , and riboflavin are found to affect favourably t
Question: a) Why is it important to maintain good standards of Indoor Air Quality in modern offices. Briefly explain the potential air pollutants encountered in such working
Explain Pasteurization The act or process of heating a beverage or other food, to a specific temperature for a specific period of time in order to kill microorganisms that cou
Locomotion Continuous formation of new pseudopodia keeps amoeba in constant locomotion .This is called amoeboid movement .It occurs in many other protozoans , in amoebo
STATE THE ECONOMIC AND ECOLOGICAL IMPORTANCE OF ECHINODERMS
What is the life cycle of the hookworms? Adult hookworms within the human intestine release eggs that are eliminated with the human feces. Under adequate conditions of moisture
Explain Thermal Decomposition Heating of food Thermal Decomposition Heating of food produces various chemical changes, some of which can be important to flavour, appearance, nu
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