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Another possible way to classify organisms would be to separate them into unicellular and multicellular organisms. Explain why this is not a useful classification system.
Other characteristics, like the presence or absence of a nucleus and the type of nutrition, are more useful for understanding phylogenetic relationships. This system would place some organisms in the similar group even though they are very dissimilar with regard to these characteristics.
Define Fluids requirement to avoid underweight problem? Take fluids only after a meal instead of with or before meals so that food intake is not reduced. High calorie nourishin
Spermatogenesis In multicellular organisms the reproductive process commences with the production of gametes. The gametes are the sex cells that develop inside the gonads, th
Q. What is the hematopoiesis? Hematopoiesis is the formation of blood cells with other constituent elements of the blood. Q. Where does hematopoiesis occur? Hematopoies
Explain Precautions for Estimation of Reducing Sugar by Fehling Soxhlet Method? 1. Clamp the burette so that the tip of the burette is exactly above the mouth of the conical fl
Healing Events around Implants Healing of an implant is compared with the processes in normal bone healing or bone regeneration and with stable osteosynthesis.
Describe Aortic Regurgitation Murmur in Chronic AR Murmur ? Characteristic: High pitched, decrescendo murmur, immediately after S2 and extending through and part or all of dias
State the definition of Bio-medical waste 'Bio-medical waste' means any solid and/or liquid waste including its container and any intermediate product, which is generated durin
Q. List some points to keep in mind while counselling? 1. Judgment Do not be judgemental. Be a patient listener. Assess and make decision. 2. Patience and Acceptance
Which of the following occur in response to an increase in the length of the right knee extensors in response to a quick tap applied to the right patellar tendon? An increase in t
Q. Why is colour an important characteristic of food? Colour is an important quality attribute in food although they do not necessarily influence their nutritional, flavour or
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