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In general what are the reagents and products of fermentation? In fermentation glucose (sugar) is degraded into pyruvic acid (every glucose molecule forms two pyruvic acid mole
Place a slide of Amoeba (common species is A. proteus) under tlie lnicroscope and focus it under low power (5x x 5x), and observe it carefully. Amoeba looks like an irregular colou
Q. Why pH regulation is important for living beings? How mineral salts participate in this regulation? The prospective of hydrogen (pH) is a measure of the amount of hydrogen i
Explain the Lactose Fermenters and Non lactose Fermenters 1) Lactose Fermenters - These produce acid on lactose fermentation, which results in red colouration on bacterial colo
Transport in Phloem The basic necessities of plants, water, are taken up by the roots. Another purpose served by the roots is to absorb water soluble mineral nutrients from th
Cover (area occupied) - Quantitative Characters Cover or specifically herbage cover refers primarily to the area of ground occupied by the leaves, stems and inflorescence i.e.
These are safe and free of systemic side effects. However, gastrointestinal side effects are common, and compliance is poor. The average LDL decreases by approximately 15 per cent
Q What are the bacteriophages? Bacteriophages are viruses specialized in parasitism of bacteria. They are used in genetic engineering as molecular cloning vehicles to include r
Morphallaxis - Regeneration This kind of regeneration takes place in plants, sponges and coelenterates such as jelly fishes and hydra. The missing parts are replaced via reorg
Q. What do you mean by Bleeding Index? This factor is applicable at this stage to evaluate the health of one stage implants in which the transmucosal component allows the forma
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