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To study the gas produced when yeast acts on sugar
Place some clear lime water in a test tube and have a pupil exhale by a soda straw placed in the lime-water. Soon the lime-water will become milky which is a test for car- bon dioxide gas. Next place some yeast in a solution of sugar water in a test tube. Fit a single-hole stopper to the tube and put a glass tube by the hole.
Encystment – Protozoan Encystment is characteristic of the life cycle of many protozoan. The protozoan secretes a thickened envelope (cyst) around itself and becomes inactive
Describe Chronic MR Murmur in MR Murmur ? Characteristic: Pan systolic murmur, often loudest at apex and radiates to axilla, may also be audible in back and over the entire pre
Illustrate the electrophysiology and ion transport of cornea? Electrophysiology and ion transport of cornea: The trans-epithelial potential is 25-35 mV. It is almost 50 p
Q. Why is waste considered one of the major environmental issues? The environmental problem regarding waste worsens with industrial development and the global growth of consump
Q. Morphology in relation to taxonomy? Morphology is the basic tool of taxonomy, because identification is primarily based on the characters of the plant. The morphological cha
What is the role of pharmacologic therapy in the treatment of peri implantitis. Pharmacological therapy for patients presenting with an ailing implant involves subgingival irri
Both global and regional systolic function are to be checked. Global measures include ejection fraction, stroke volume, end systolic volume. (For measurement of systolic function u
Precautions It is a common observation that BP recordings are variable when taken by different individuals. To decrease this variability it is important that certain precautio
Artificial Parthenogenesis In various cases, the eggs that normally develop only after fertilisation can be experimentally induced to develop parthenogenetically by specific
Disaccharides can be understood as follows 1.Sugars made up of the two monosaccharides held together by the covalent bond; like sucrose and lactose . 2. Type of sugar (sacch
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