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Ammonification
Many heterotrophic bacteria actinomycetes and fungi in soil and water metabolise the organic nitrogen and release it in an inorganic form as ammonia. This process is known as ammonification or mineralisation. This is an energy releasing reaction. For example, glycine-based protein releases 176 kcal/mole. This energy is used to maintain the life 'process of the organisms that accomplish the transformation.
Is the interphase of meiosis different from the interphase of mitosis? The interphase that precedes meiosis is same to the interphase that precedes mitosis. In them the major e
Determine the significance of Siphuncle. A cord of tissue that passes between different chambers of a Nautilid shell. Siphuncle regulates the amount of air or fluid in chambers
Based on the scientific name. Streptococcus agalactiae what morphology would you expect these cells to have?
General Guidelines While working in the ward, you are always required to record. You should follow the general guidelines while recording which are as follows: All entri
Gregor Mendel's Law of Independent Segregation referred to which of the following genetic elements? A. Alleles of two genes that reside on the similar chromosome B. Alleles
Explain about the Microcolony DEFT? It allows determination of viable cells. Food homogenate is filtered through a DEFT membrane and then placed on the surface of appropriate c
What are the lateral meristems? Where can they be found and which kind of plant growth do they promote? The Lateral or the secondary, meristems, are the cambium and the phellog
Define the Community ecology of disease? Lyme disease is a debilitating infectious disease which has emerged in North America in the last two decades in the landscape context o
Define Reagents Estimation of Iron in the Solution? 1. Conc. sulphuric acid (iron free) 2. Conc. potassium permanganate solution 3. Saturated potassium persulphate (K 2 S
Define Nutritional Availability - Microbial Survival and Growth? Food borne microbes are chemotrophs. Generally the types of microorganisms present on a particular food are the
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