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Ecosystems main functions are physical, chemical and biological processes. Which is required for if maintenance of ecosystem. Some important function-
1. Production of biomass by producers with the help of photosynthesis process.
2. Decomposition of complex organic material by decomposers into inorganic raw materials like CO2 , H2o and various nutrients.
3. The cycling of various nutrients like C,O,N,P,S through biogeochemical cycles.
4. The transfer of energy from one trophic level (eg. producers) t the next trophic level (eg. consumers) through food chain.
Explain the term Blood Pressure in Technical Measurement ? Following techniques are recommended (JNC VII): 1) Patient should be seated in a chair with their backs supported an
Define Precipitation or Solubility of Proteins? Most of the functional properties are dependent on the degree to which the proteins are soluble. The solubility behaviour provid
MORPHOLOGICAL AND ANATOMICAL EVIDENCES - (i ) HOMOLOGOUS ORGANS - The organs apparently similar or dissimilar in structure and function, but of similar embryonic origi
Spina Bifida Cystica There is a protrusion of meninges and spinal cord a) Meningocele- it is relatively uncommon lesion (4-5 per cent). In this there is protrusion of me
In Reggie's case, he fractured the proximal end of his right femur, an integral component of his hip. Name the joint disorders that Reggie is more a risk of in (a) the short term a
What is the molecular formula of glucose? How can its structural formula be described? The molecular formula of glucose is C6H12O6. Structurally glucose is a hexagonal ring
Q. Why doesn't the food enter the trachea instead of going to the esophagus? When food is swallowed the swallow reflex is activated and the larynx closes and elevates to avoid
ATP-sensitive potassium channel A. The channel is a spanning protein with a receptor site for ATP located on an intracellular region of the protein. B. When blood plasma lev
What is Exposure Assessment Exposure Assessment : The qualitative and quantitative evaluation of the degree of intake likely to occur.
Explain about the Texturization? Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) o
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