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Q. Show How Adaptation affecting taste quality?
Adaptation - A low concentration solution will not give any sensation after tasting a higher concentration solution due to the adaption of the tongue for higher concentration. For example, normal water will taste flat because our tongue is adapted to this type of water but when we take hard water, it appears salty. Mineral water/ground water containing many minerals and ions gives a salty taste. Distilled water containing no ions tastes slightly sweet. Tea taken after sugar appears flat i.e. does not gives a bitter perception.
locomotary organ in mollusca
Morphogenesis of an Ectodermal Derivative During the development of vertebrate body the dissimilar regions in the three germ layers of the gastrula become segregated from each
Arterial Blood Gas Studies: Purpose 1) A measurement of partial pressure of oxygen and carbon dioxide in arterial blood, as well as the pH of the blood. 2) The Partial p
Explain about natural pigments There has been an extensive search of the microbial, plant and animal kingdoms for pigments that possess both high tinctorial power/strength (a m
E s o pha g e a l obstruction It is also known as choke. It may be acute or chronic and is characterized by inability to swallow, regurgitation and bloat. E t
Renal parenchymal disease is the commonest cause of secondary hypertension. Hypertensive and diabetic nephropathy and chronic glomerulonephritis are the main causes. Eventually, t
Phenetic Classification This system is based exclusively upon face value of observed characters without direct reference to phylogeny. The taxa are either classified on the basi
Define need of vitamin C during pregnancy period? Vitamin C deficiency has not been shown to affect the course or outcome of pregnancy in humans, although low plasma levels hav
Expression clone is a clone (plasmid in the bacteria, or might be a lambda phage in bacteria) which is designed to produce the protein from the DNA insert. Mammalian genes do not
Food Applications of Agar The bakery industry has been the largest user of agar because of its heat- resistant gel properties. Confectionary products, such as agar jelly candi
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