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PHOSPHORUS
It is present in vegetables, grains (oat metal, wheat meal), milk, eggs, cheese, meat, fish, etc.
It helps in -
(a) Like calcium it is a constituent of bones.
(b) Component of phospholipids, phosphoprotein and nucleotides.
(c) Energy rich phosphate bonds are required in energy transfer through the formation and hydrolysis of ATP.
(d) Most carbohydrates become active only in their phosphorylated state.
(e) Phosphate is a constituent of co-enzymes NAD, NADP, FMN & FAD.
(f) Phosphates function as pH buffers.
Apical Ectodermal Ridge (AER) We have described earlier that the AER persists at the tip until the last phalangeal cartilage begins differentiation. The following experiments
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The PRS kit is comprised of -5 variously sized trephines and corresponding tubes according to material if it's silver or silver point -A transmetal bur
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How many asymmetric carbons are there in ribose and glucose?
A question is flashed on a screen in the left visual world of right-handed person Z. Person Z is a healthy individual with an normal nervous system. Person Z has a patch over Z's
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