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Australopithecus-The Transitional Human Forms
By about two million years ago, there were several well established hominid ancestors in Africa. One of the earliest of these is Australopithecus. Fossils of Australopithecus, which have been recovered from South and East Africa, show that their brains were relatively small, the bones enclosing the brain, therefore, were rather ape like, but the face was shorter than in apes. The enamel of the teeth indicated that Australopithecus ate essentially fruits. The evidence for two-footed posture in Australopithecus is strong as the back bone shows the typical hominid curvature. Also the hip bone, which is the skeletal frame to which the legs are attached is shorter than in apes, although it is not as short as in modem humans.
Explain the Glomerular Filtration Rate (GFR) The kidneys receive a large amount of blood flow. The kidney blood flow is approximately 1200 ml per minute. One-tenth of this is f
The Need for Reporting Accidents : All accidents (no matter how trivial) and, dangerous near misses should be recorded. The recording of accidents ensures that all injuries are tr
The methods of food processing by covering the two major methods- thermal processing dehydration. Food processing methods which include freezing, microwave proces
Explain the Respiratory Adjustments Certain adjustments need to be made inside our body as well, to cope up with the varying environmental conditions, as well as, abnormal and
An experiment with a bottle and cork Tightly close a liitle bottle with a cork or rubber stopper. Place the bottle in the receiver and remove some of the air with the pump.
What is hydrolysis Fats when boiled with water at 220°C under pressure in an autoclave, undergo hydrolysis to first form a diglyceride and then ultimately glycerol an
#question.find the specific gravity of blood lymph and water.?
Making a housing box for weather instruments Some of your weather instruments must be uncovered to the weather. Between these are the wind vane, the wind speed indicator and th
Q. How is harvest maturity identified? Maturity indices can be determined on the basis of : Number of days from setting, Sight-colour, size and shape, Touch-texture, hardness o
Oxidoreductases To this group (EC 1) beIongs all enzymes catalyzing oxidation-reduction reactions. Common names include dehydrogenases, oxidazes, reductases and catalases.
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