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Denaturation: With respect to the nucleic acids, refers to the conversion from the double-stranded to single-stranded state, many times achieved by heating or alkaline conditions. This is also known as "melting" DNA. In accordance to proteins, refers to the disruption of tertiary and the secondary structure, often attained by heat, detergents, chaotropes, and the sulfhydryl-reducing agents.
Mechanisms for Response – Protozoan Protozoa are sensitive to many kinds of stimuli like touch, temperature changes, light, chemicals, etc. It is not clear how they do so but
Q. Role of Exercise and Drugs in management of diabetes? Aerobic exercise for at least 20-30 minutes four or more times a week is recommended. Exercise after meals is preferre
How different are animal cells from plant cells? Whereas plant cells are eukaryotic, autotrophic, photosynthetic and have chloroplasts and cell wall, the animal cells are eukar
Define the Micronutrient Deficiencies? In the previous section, we learnt about macronutrient deficiencies i.e. protein energy malnutrition in children. We are now aware that t
The cell membrane is produced of lipids, proteins and carbohydrates. The membrane lipids are phospholipids, a particular type of lipid to which one extremity a phosphate group i
Which of the following best describes the tenants of Pangenesis Theory? A. The hereditary material is composed in every organ/tissue and is transmitted to the next generation b
How does the hypophysis-corpus luteum negative feedback work? What is the name given to the atrophied corpus luteum after this feedback process? After ovulation the estrogen an
Structure of Hemicellulose When compared with cellulose, it has lower degree of polymerization, more readily soluble in acid and alkali and non-fibrous. On hydrolysis, it predo
Q. Are Fibrates effective at lowering TG levels? Fibrates are effective at lowering TG levels by 20 per cent to 50 per cent and raising HDL by 10-35 per cent. LDL reduction var
DIGESTION OF FOOD MATERIALS Digestion, you know, involves the mixing of food, its movement through the digestive tract and chemical breakdown of the large ntolecules of food
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