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Define Procedure for Testing the Presence of Sugar in Milk?
1. Take 0.1 ml of milk sample in a test tube.
2. Add 0.2 ml of resorcinol solution (0.05 gm of resorcinol in 100 ml of dilute HCl 1part HCl:2 parts of distilled water).
3. Boil for 30 seconds and observe for colour change.
4. Appearance of off-white colour indicates positive test.
What are halophile, thermoacidophile and methanogen archaebacteria? There are three peculiar parts of archaebacteria. The halophile archaebacteria only survive in salt-rich env
Define the Nutritional assessment methods? Nutritional assessment methods commonly used are enumerated herewith. 1. Bodyweight measurement s remain to be the most practical
Define Principle of Detection of Metanil Yellow? Non-permitted colours like lead chromate, metanil yellow, auramine, rhodamine B are used to brighten the foods especially spice
What proportion of children with Down syndrome do you expect when women with down syndrome have children with men who have 46 chromosomes? Justify answer
Q. Is pollution always caused by humans? In the most cases pollution is caused by human activity. Other species and some abiotic factors though can also pollute an ecosystem. F
Why plants need to do exchange gases with the environment? The Plants need to do gas exchange because they create aerobic cellular respiration (like animals) and they need to r
What are the main structures of chloroplasts? Chloroplasts are included by two membrane layers, the outer and the inner membranes. Inside the organelle the formative unit is kn
Cellular level - Level of body organization The next higher level of organization is the cellular level. This is really an aggregation of cells that are functionally different
Q. What do you mean by Taxonomist? Modern classification systems are based on many types of evidence. A truly natural classification is obtained from analysis and harmonisation
Q. Classification of microorganisms? The microorganisms use our food as a source of nutrients for their own growth. This, of course can result in deterioration of the food. By
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