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Explain about the Glycoproteins?
Most of the naturally occurring conjugated proteins are glycoproteins. Sugar molecules are covalently bound to them, especially those secreted from the cell. They range in size from a molecular weight of 15,000 to more than one million. The carbohydrate component varies from 1 to 85%. Glycoproteins with more than 80% of their molecules as carbohydrates are called 'proteoglycans.'
describe the agar shake tube method
Q. What are the two main species of taenias that cause human diseases? The two chief species of taenias that cause disease in humans are Taenia solium, or the pork tapeworm, an
Use the rules of probability to predict the ratios of progeny expected from two parents who are heterozygous for albinism. Note: Albinism is recessive to normal skin color. 1) What
Select all that are true/correct: Stable atoms have no vacancies in their outer shell. Hydrogen is more stable than carbon Helium is more stable than carbon Helium is more stable t
Morphallaxis - Regeneration This kind of regeneration takes place in plants, sponges and coelenterates such as jelly fishes and hydra. The missing parts are replaced via reorg
Determine the posterior superior alveolar nerves The anterior, middle and posterior superior alveolar nerves run in the facial wall of the maxillary sinus between its lining me
Explain xylose isomeras A mixture of glucose and fructose, is produced from sucrose by the action of yeast invertase (β-fructofuranosidase), an enzyme which can only be extrac
Describe in detail about the Psychological Testing Psychological testing is the third source of information about the child, and the source most often equated with neuropsychol
Byproducts of high energy value but low in nitrogen The byproducts of the sugar industry (molasses, sugar beet pulp), the horticultural industry and products such as stock fee
Explain the Potential Benefits of micro nutrients? The potential benefits of micro nutrients should also be taken into account when the nutrient allowances are defined for olde
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