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How the foams are formed?
Formation of a foam is dependent on a foaming agent in the continuous phase prior to dispersion of gas. The foaming agent must be adsorbed at the surface to reduce surface tension and provide a distinct surface layer which resists the coalescence of gas bubbles. Surface active lipids, glycosides, proteins are used as a foaming agent.
Q. Show Measurement of mitral valve? Measurement of mitral valve and gradients across mitral valve are of importance in clinical decision making. Mitral valve area can be measu
Q. How are the triglycerides made? Triglycerides, oils or fats, are made of one molecule of glycerol bound to three molecules of fatty acids. Hydroxyls of each one of the three
Q Which are the organs and characteristics of the digestive system of earthworms related to the kind of diet of these animals? Small organisms ingested together with soil parti
Which term is used to describe an animal which limits its activity to periods of dim light at dawn and dusk? a) Diurnal (pron: die-ER-nal) b) Vesperal (pron: VESS-per-al)
What are likely to be (a) the coldest, (b) the warmest parts of the body? The extremities of the body (hands and fingers, feet and toes, ears and nose) are likely to be the col
Does the environment exert an influence on the phenotype? The phenotype may be altered (compared to the original situation conditioned by its genotype) by nongenetic means, ins
Explain about the Incidence of defects in color vision Defects in colour vision can either be congenital or acquired. Males are more affected than females. Out of the populatio
Cerebro-spinal Fluid - Formed mainly by choroid plexus and ependyma of ventricles. It comes out of medulla oblongeta by foramen of magandie and lushka . Slightly alkalin
Thermodynamics and Cell Shapes Why are protoplasts (cells devoid of cell wall) spherical? Why are most of the unicellular organisms (prokaryotes and eukaryotes) spherical? A s
Proteins of Animal Origin - Milk: Milk: A value of 3.5% protein is often considered as an average for milk. Milk protein has traditionally been divided into 2 classes - casei
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