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Question 1 What is fixative? Discuss the characteristics of a good fixative. What is the importance of using a good fixative for tissue processing?
Question 2 What is embedding? List different media used for embedding. Discuss the advantages and disadvantages of each
Question 3 Explain sample collection and processing of different cytological specimens in a laboratory. How do you prepare a cytological smear for Pap staining?
Question 4 What is frozen section technique? Explain its importance
Who was Gregor Mendel? The Mendel is considered the father of Genetics. He was a monk, botanist and biologist born in Austria in 1822 and who died in 1884. Throughout the years
Effect of Metamorphic Hormones on Gene Expression Effect of metamorphic hormones on gene expression in moulting and metamorphosing insects, the first report of a particular ho
Q. Is there vaccine against tuberculosis? The vaccine against the tuberculosis is called as BCG (bacillus Calmette-Guérin). BCG is not used in a few countries where tuberculosi
Q. Can you explain Salmonellosis Salmonellosis is a common food bome disease all over the world. There are approximately 1600 different strains (sero types) of Salmonell
What is Pulsus Bisferians explain in details? Pulsus Bisferians: A condition in which double notch is found near or at the height of pulse wave. Typically it is associated with
Explain the Process of Canning? The basic principles of canning have not changed dramatically since Nicholas Appert and Peter Durand developed the process. Heat sufficient to d
Studying the main parts of a flower Study specimens of large easy flowers such as tulips or lilies. Count the stamens and observe how they are arranged about the central pistil
Define the Buffer capacity - Nutritional Biochemistry? Buffer capacity can be defined as, 'the capacity of a solution to resist changes in pH on the addition of strong acid or
Cereal and Gram By-Products Agro-processing is now regarded as the sun rise sector in view of its large potential in maintaining the nutritional quality of processed feed resource
Explain Functional property of Emulsification Mode of action Proteins stabilize fat emulsions Food system Sausages, soups, cakes, salad dressings, infant foods
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