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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.
Explain the Sub-Culturing? Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of the
Question 1 State the basic properties of light. Discuss the special features of ultra-microscopy and phase contrast microscopy Question 2 What are ultrasonic waves.
Q. Function of Adenosine in consciousness? The adenosine plays a major role in inducing sleep. Injections of adenosine promote sleep and decrease wakefulness. Conversely, adeno
Define the Ascorbic Acid - Basic Concepts? Ascorbic acid is a water-soluble vitamin, whose structure is shown in Figure. You would have noticed that its structure resembles glu
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
Ethylene production - Responses to Infection Ethylene is also induced in response to infection. It is also known to be produced under other stress conditions like wounding
Which is the type of nitrogen waste eliminated by beings of the class Reptilia? These beings excrete mainly uric acid. This substance is less toxic than ammonia and it can be k
Explain the Working of Refrigerator in Microbiological Laboratory? Refrigerator is a basic requirement in microbiological laboratory. It is used for maintaining microbial cultu
Diarrhoea Diarrhoea refers to frequent passage of loose watery stools. Acute diarrhoea often called as acute gastroenteritis is particularly a leading cause of mortality in
Explain Food lipids It is either consumed in the form of "visible" fats, which have been separated from the original plant or animal sources, such as vegetable oil and butter,
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