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Electrophoresis is the technique of separating the large molecules (for instance DNA fragments or proteins) from the mixture of identical molecules. An electric current is passed through the medium containing mixture, and each type of the molecule travels through the medium at the dissimilar rate, depending on its electrical charge and size of it. The eparation is based on these differences. The agarose and acrylamide gels are the media generally used for electrophoresis of proteins and nucleic acids.
What is photoperiod? Photoperiod is the daily time period of light exposure of a living being. The photoperiod might be vary according to the period of the year.
Male and female gametophytes are independent and free-living in: 1. Mustard 2. Castor 3. Pinus 4. Sphagnum Sphagnum
Segmentation - Metazoa Segmentation or metamerism is the division of the body into smaller transverse compartments along the anterior-posterior axis. Segmentation is widesprea
XYY humans are fertile males. XXX humans are fertile females. What do these observations reveal about the mechanisms of sex determination and dosage compensation?
Nemerteans - Regeneration in Invertebrates Nemerteans as well possess remarkable regenerative ability, as even a small fragment can regenerate into a complete worm. Nemerteans
Method to Estimate Phytochrome Since there is no chemical test, the only method available to test and estimate phytochrome is the spectrophotometric method. Firstly, the diffe
What is the Mendel's first law? The Mendel's first law postulates that a characteristic (trait) of an individual is always verified by two factors, one inherited from the fathe
Particulate matter in gaseous effluents consists of particles of size ranging from 0.1 um to 100 um. The device selection is based upon physical and chemical characteristic of part
Q. To increase the strength of the muscle work is the muscle contraction intensely increased? An increase in the strength of the muscle work is not achieved by increase in the
Define Proline It is a prominent amino acid found in fish and may contribute to sweetness. The sugars ribose, glucose and glucose-6-phosphate are flavour contributors, as is 5-
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