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Explain about enzymes
All enzymes are proteins. Many enzyme proteins lack catalytic activity in the absence of a non-protein component, called a 'co-factor'. In this case, the inactive protein component of an enzyme is termed the 'apoenzyme' and the active enzyme, including the cofactor, the 'holoenzyme'. The cofactor may be an organic molecule, when it is known as a 'coenzyme' or it may be a metal ion.
NUCLEOPLAS M OR KARYOPLASM OR KARYOLYMPH OR NUCLEAR SAP Nucleoplasm and cytoplasm name proposed by E. Strassburger . Chemical composition of nucleoplasm given by Kossel . Co
Define Counseling and compliance for celiac disease? If symptoms do not improve, the child's diet should be reviewed and evaluated. A decrease in diarrhoea, increase in height
Explain Bioluminescence - Ethological Approach in Taxonomy In those animals which exhibit bioluminescence. The pattern produced by the bioluminescence is used in taxonomy. It h
Fallopian tube: There are two fallopian tubes connected to the uterus one on each side of it. The ovum released from the ovarian follicle enters the fallopian tube. Th
Define Stolon - Types of Hyphae? Microscopically, hyphae are aseptate and coenocytic. There are 3 kinds of hyphae: (a) Stolon - These grow horizontally on substratum surfa
What is karyotype? The name karyotype is given to the set of chromosomes of an individual, generally when visualized and identified under the microscope. The visualization usua
For patients with end-stage heart failure, cardiac transplantation has become a promising therapy especially with the advent of immunosuppressive therapy and more careful screenin
Q. What is function of Gamaaminobutyric acid? GABA is the principal inhibitory transmitter in the brain. The concentration of GABA is up to 1000 times greater than that of oth
VACUOLES They are of 4 types - 1. Sap Vacuole - Outer membrane of sap vacuole is called T onoplast . Sap vacuole contains amino sugars, carotenoids, proteins, m
Maintaining the quality of frying oil As frying continues, the level of oil in the fryer depletes. There are two beneficial frying fat quality factors affected during the fryi
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