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Q. Properties of foods?
various properties of foods, under which the quality attributes of foods were introduced to you in terms of food quality and its categories as appearance, texture and flavour factors. The sensory or subjective evaluation of foods was also described.
Q. Illustrate Morphological Evidence? Morphology is the study of structure and form of plants and animals usually dealing with the organism and its component organs. Morphologi
Vital Dye Staining In this type of method, a piece of agar or cellophane soaked in the solution of a vital dye (Neutral Red, Nile Blue Sulphate, and Bismarck Brown etc.) is a
Enzyme-activity Control Availability of the substrate, NADH and nitrate would be an important determinant of the rate of nitrate assimilation. In addition, there are number of
Q. Under which forms is the Trypanosoma cruzi found in its hosts? In the definitive hosts also as in triatomine bugs (intermediate hosts) the protozoan that causes Chagas' dise
how is urea formed in the human body?
Of which substances is chromatin made? Chromatin is made of DNA molecules associated to proteins known as histones. Cell Nucleus Review - Image Diversity: chromatin
binomial nomenclature
Explain Theory or Principle of Determination of Coliforms? Coliforms are gram negative, non-spore forming, facultative anaerobic bacteria which produce acid and gas on lactose
VACUOLES They are of 4 types - 1. Sap Vacuole - Outer membrane of sap vacuole is called T onoplast . Sap vacuole contains amino sugars, carotenoids, proteins, m
how does the bacteria clostrium tetani respire anerobically
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