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In earthworms, when the ovaries mature, the clitellum secretes a viscous substance in the form of a girdle. This girdle hardens in to a cocoon around the clitellum. The ova are discharged into cocoon. When this cocoon moves over the spermathecae openings, the sperms which are already collected from another worm and stored in the spermathecae are discharged into the cocoon. The cocoon finally, comes out of the body and fertilization takes place in the cocoon. As it is taking place outside the body, it is called as "external fertilization".
Q. Can you explain Irradiation? Irradiation: It is the process of exposing food to carefully controlled amount of ionising energy to destroy and control microorga
Explain Control of Oedema in Nutritional Care? Low levels of circulating proteins lead to oedema due to loss of colloidal osmotic pressure to maintain the normal fluid shift me
In the previous sub-section we discussed the possible ways by which variabiliti can, be generated. We shall now examine one instance that illustrates the consequence of variability
What is the function of the collagen fibers of the connective tissue? There are dissimilar collagen types. The major function of these proteins is to keep the shape and the str
Estimation of Burn Area: The estimation of the extent of burn area expressed as the percentage of the surface area of the skin burnt to the total body surface
fat digestion requires two steps, what are the steps and what enzymes are use to accomplish
Regarding solubility, how are lipids classified? Fats and oils are hydrophobic molecules, i.e., they are non polar and insoluble in water. Lipids in general are molecules with
Magnesium Magnesium is closely related to calcium and phosphorus in its dispersion and functions in the body. Most of the body’s magnesium is found in bones and muscles. Grass
Tectology: This is the study of structural organization of body. Tectology is a term which is used by Alexander Bogdanov to describe a discipline which consisted of unifying all
Define Milk as a rich source of protein? A value of 3.5% protein is often considered as an average for milk. Milk protein has traditionally been divided into 2 classes - casein
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