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Q. According to their morphology how bacteria are classified?
Bacteria present different morphological patterns, a bacterium can be classified into bacillus, coccus, spirochete or vibrion.
Q. What is the major constituent of the cell wall of bacteria?
The bacterial cell wall is build of peptidoglycans.
Bi-and Poly-Functional Enzymes These enzymes are generated by genes obtained by fusion of the coding regions of two or more genes encoding various enzymes. In simple words, the
A decrease in parasympathetic discharge to the heart leads to A. an increase in the conductance of F-channels in SA node cells. B. a decrease in the conductance of potassium
You are interested in plant life history evolution, you come across a population of the California poppy that i spolymorphic (mixed) for both iteroparous ans semeparous individuals
Q. Explain Injection Rate and Volume? This is best achieved by injecting directly into the ventricular chamber. Midcavitary position of the catheter ensures that there is no ve
Factors Influencing Lipid Oxidation Food lipids contain a variety of fatty acids that differ in chemical and physical properties and also in their susceptibility to oxidation.
Explain about the Zone Electrophoresis? Zone electrophoresis which was introduced about a decade later describes the migration of charged macromolecules in a porous supporting
How does true motility differ from brownian movement? What morphological structre is responsible for bacteria motility? Why is the wet preparation discarded in disinfectant s
Define Sample Titration for Saponification Number of Fats? Measure 2 ml of oil with the help of a pipette and transfer this oil to a 250 ml conical flask. Add 40 ml of alcoholi
Zoonotic Diseases The term zoonosis (zoonoses, plural) was coined by Rudolf Virchow to describe the disease transmitted from animal to man and vice versa. Zoonoses have been de
Define Major Sources of water - Water Intake? The preformed water that we consume as water or as beverage. This will include both preformed water in fluids and in foods. The am
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