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LIGHTAll of us know that the sun is the ultimate source of energy for all activities in our biosphere. The electromagnetic radiations from the sun supply energy which warms up the earth and the atmosphere to provide a favourable global temperature for the living organisms. In addition. light plays a variety of roles in the living world. It is essential for photosynthesis, the process by which light is converted into usable chemical energy. It is involved in the transmission of information, for instance, it helps plants and animals to programme their life cycles. coordinates the opening of buds and flowers, dropping of leaves and a variety of other physiological processes. Variation in theamount of light generally affects the local distribution of plants. In animals light regulates reproduction, hibernation and migration and of course makes vision possible. All these biological phenomena are readily influenced by variation in the intensity, and by seasonal or diurnal variations of light.
Q. What is Atrial Extrasystoles? Atrial premature beats often occur at lower workloads and have little significance. As exercise increases, they usually subside and may then re
Bacteria have a region known as a nucleoid, in which their genetic material is located. Why, then, are bacteria classify as prokaryotes? The nucleoid is not surrounded by a mem
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Q What are the constituent elements of the blood? The blood is made of a liquid and a cellular part the fluid part is called as plasma and in it there are several substances li
Protozoans ingest food by phagocytosis, and consequently, the ingested food is surrounded by a plasma membrane creating a food vacuole, or phagosome. Digestion does not start until
Q. Explain Limited mucosal contact diarrhoea? Limited mucosal contact diarrhoea: It results from situations of inadequate mixing of chyme (semi-liquid mass of food passing thro
LEVELS OF PREVENTION AND ROLE OF A NURSE: Caplan describes the levels of prevention as follows: 1) Primary Prevention It is concerned with reduction of incidence
Modification of Food Starches Positive attributes of starches can be greatly improved and/or negative characteristics diminished by slight and relatively simple modifications.
The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food. The
Protoplasm Also known as bioplast . It is gelly like & semi liquid in appearance. It is translucent in nature. It is colourless, oderless, viscous, elastic & granu
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