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Q. Illustrate the tyndallisation?
John Tyndall devised a process of sterilisation by steaming for a few minutes at 100o C on 3-4 successive operations separated by 24 hour intervals at room temperatures. The principle is that the first exposure kills all vegetative bacteria; spores will germinate and be killed on subsequent occasions.
Q. To which heart chamber does the blood go after leaving the left atrium? What is the valve that separates these compartments? The valve between the left atrium and the left v
Determine the term Memory - Psychological tests The acquisition, reaction, and retrieval of new information is a domain of much importance in infants and young children at risk
Define Components of Total parenteral nutrition? Glucose: Initiated at the rate of 6 mg/kg/min and increased upto 12-1.4 mg/kg/min, but care to be taken to prevent hyperglyce
What is the valve that separates the aorta from the heart? What is the importance of that valve? The valve among the left ventricle and the aorta is the aortic valve. The aorti
Bone Remodeling Bone remodeling differs from the other means of bone structure alteration in that osteoblasts and Osteoclasts do not act independently but are coupled and bone
Does the fish heart pump venous or arterial blood? The venous blood coming from the tissues enters the atrium and passes to the ventricle that then pumps the blood towards the
A monohybrid cross: A.Determines the genetic makeup of an organism B.always involves homozygous alleles. C.always involves organisms that are heterozygous at all loci. D.Always inv
Define Assessment of iron status - Haemoglobin and Haematocrit? In the final stages of iron deficiency, anaemia occurs. Haemoglobin and Haematocrit levels indicate prevalence o
In a chemical reaction the free energy change (/\Go') is -40 jk/mol and the entropy factor T/\S is 15 kj/mol. the enthalpy change /\H for the reaction is a. 25 kj/mol b.-25 k
Define Nutritive aspects of food constituents and effect of processing and handling? Nutrient stability; effects on nutrients of agricultural practices, handling, processing an
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