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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.
What are the main endocrine glands of the human body? The major endocrine glands of the human body are the pineal gland (or pineal body), the hypophysis (or pituitary), the thy
Patients Not on HAART For HIV-infected patients requiring TB treatment who are not currently being treated with highly active antiretroviral therapy (HAART), it may be prudent
FUNCTIO N OF AMINO ACIDS Proteins are polymers of amino acids. Glycine form porphyrin nucleus in chlorophyll and heme (= haem) proteins like haemoglobin and cytochrome
Explain the Objectives of nutritional care? - To minimize the development of nutrient imbalance. - To maintain fluid and electrolyte homeostasis - To promote energy equil
BLOO D VESSELS - Some vessles supply blood to wall of large vessels these are vessel of vessels or vasa vasorum . Mainly artery and vein, 2 types of vessels present.
Describe Class Ophiuroidea in general way? Brittle stars have a central disc with five long, thin, flexible arms that can be detached from the body at will in times of danger.
Classification of Viruses No evolutionary or phylogenetic exist between viruses. A nature system of classification cannot, therefore, be devised for viruses. Holmes (1948)
What is the difference between transcription and translation? Transcription is the name given to the formation of RNA molecules from an open DNA chain used as a template. Trans
Concept of Production - Ecosystems The ecosystems are unable to function, unless there is a constant input of energy from an external source that is sun. Solar energy enters t
Define Methods of Determination of Proteins and Amino Acid Content in Foods? The methods for protein quality evaluation are grouped under the following headings: I) Analytic
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