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In glycoproteins, two main parts of oligosaccharide linkages exist: a) An O-linked oligosaccharides attached to the protein by O-glycosidic bonds, to the OH groups of serine or
Why is the proximity between ribosomes and amino acids important for the protein formation? What is the enzyme that catalyzes that reaction? The proximity among ribosomes and a
Financing of Healthcare - Constraints One of the major constraints to improve the healthcare delivery system in developing countries is weak public sector management. These ec
Define the Interaction of Vitamin C with other Nutrients? Having gone through the discussion above it must be evident to you that nutrients are interdependent and are related t
Steps for Conversion of food Conversion of food is done in four steps: 1) Ingestion, mastication and swallowing: Ingestion or taking in of food and mastication are done b
What are the Results of pulmonary artery banding ? Results of surgery for ventricular septa1 defects are excellent. Though the mortality is not 0 per cent, in a large series it
What is the fuction of Starch Starch is the main thickener in gravies, sauces and puddings. Starch absorbs water, and becomes a gel when cooked. As the starch swells up with w
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Explain Pure Culture Techniques We learnt the techniques involved in sub-culturing, i.e., the process involved in transfer of culture from one medium to another or transfer of
The NYQUIST LIIMIT-It is a sampling phenomenon, which limits the maximum fiequemcy shift measurement to one half of the sampling frequency (PRF). By its nature, pulse wave
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