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Define Tests for the Presence of Exoenzymatic Activity?
Microorganisms require various micro- and macro-nutrients for energy production and growth. These are obtained from the environment. However, many of these are present in polymeric form, like starch, lipid, casein etc. which because of their high molecular weight and size are not able to enter in the cell. Microorganisms secrete exoenzymes to hydrolyze these macromolecules into respective building blocks to transport into the cell. Different microorganisms show different enzymatic activities.
Consider 100 ml of 10% solute and 10 ml of 50& solute. Which has the greatest concentration of solute? What is the concentration of solute? Which has a greater quantity of solute?
Q. Explain Diseases of pericardium? Pericardium is the sac covering the heart. Pericardium consists of two layers-the visceral pericardium (epicardium) and the parietal pericar
Features of Estuaries The physicochemical properties of the estuaries have large variation in several parameters and this often creates stressful environment for organisms. T
Explain about the supply curve or supply schedule. The supply curve or schedule shows the total quantity of a good or a service supplied within aggregate, by whole sellers or f
E g g drop syndrome-76 (EDS-76) An outbreak of sudden drop in egg production or a failure to achieve a normal peak in production despite optimum managemental and nutrition st
Make assignment on health issue
Adverse effects of Lactic acidosis- Lactic acidosis and severe hepatomegaly with steatosis have been reported with use of other nucleoside analogs. The most common adverse effe
The chief water conducting elements of xylem in gymnosperms are: 1. Vessels 2. Fibres 3. Transfusion tissue 4. Tracheids Tracheids
What is Muller Manoeuver explain in details? In this manoeuver, patient forcibly inspires while the nose is held closed and mouth firmly sealed for 10 seconds. It exaggerates t
Name a few foods which are best blanched? Yes, green beans, carrots, okra, turnip and cabbage should always be blanched. On the other hand, blanching is not needed for onions,
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