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Physical map is the map of locations of the identifiable landmarks on DNA (for example restriction of the enzyme cutting sites, genes), regardless of their inheritance. Distance is measured in the form of base pairs. For human genome, the lowest- resolution physical map is the banding patterns on 24 different chromosomes; the highest- resolution map would be the complete nucleotide series of the chromosomes.
Q. Meaning of Gestational Diabetes Mellitus? In this type of diabetes, increased blood sugar level is first diagnosed or recognized during pregnancy. Women are not known as dia
Q. What do you understand by global warming? The Global warming is the increase in the temperature of the planet due to accumulation of some gases in the atmosphere, especially
(1) The 7,893 bp plasmid shown below was digested with a series of restriction enzymes (P = PstI, B = BamHI, S = SalI, X = XbaI). Answer the questions below. a) Indicate
Define Paediatric Problems and Nutritional Management? The process of accepting and digesting food in adequate amounts to meet nutrition needs is termed as feeding. Certain gro
State the goals of Neuropsychological assessment Neuropsychological assessment therefore has twin goals. i) The first goal is to recognize the disrupted psychological compo
Q. Describe some Food borne disease? Food borne diseases are caused by the ingestion of foods containing toxic or infectious agents. In India, the diseases transmitted by foo
Explain the Reduction in cancer risk? Different cancers, especially colon and breast cancer, has been linked not only to phytates but also to protease inhibitors. In vitro stud
What is the life cycle of the gymnosperms? As all plants they show a diplobiontic life cycle, i.e., alternation of generations with diploid and haploid stages. The lasting (fin
Chlorophyll Chlorophyll, the pigment responsible for giving bright green colour to the vegetables, is very unstable and undergoes changes in colour which are often considered t
Define the Factors that Affect the Rate of Drying? Factors that affect the rate of drying are as follow: 1) The fat content of the food-Higher fat contents generally result
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