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Explain about the Saponins?
These are a diverse group of compounds commonly found in legumes like soybean, lentils, chickpeas, peanuts and alfalfa sprouts. They are also present in some plants which we use as flavouring agents such as herbs and spices e.g., fenugreek, nutmeg, ginseng, sage and thyme.
Q. What are the factors which influence the spoilage of meat? Can you list a few? Ans. Sure enough, you should be able to enumerate these having learnt about them earlier
Q. How Linnaeus classify the plant kingdom? Linnaeus classified the plant kingdom into 24 classes in his famous work 'Genera Plantarum' (1737) and 'Species Plantarum' (1753). I
The conventional approach to design earthquake resistant building is based upon equipping the building with stiffness, strength and deformation due to elasticity which can afford a
When underlying coronary artery disease is the cause of heart failure in the coronary revascularization may both improve symptoms and prevent progression. Patients with angina and
Explain noncompetitive inhibitor A noncompetitive inhibitor can combine with either the free enzyme or the enzyme- substrate complex, interfering both. The most common ty
Determine about the term - Copper Copper is known to act as an electron carrier in enzymes which bring about oxidation - reduction and regulates respiratory activity in plant
Q Are bacteria the only prokaryotic beings? Prokaryotic beings are classified into two big groups: bacteria and archaebacteria (this last also known as eubacteria). Compared
Explain the Carbohydrates and Fat Requirements during Sepsis? Carbohydrates should constitute nearly 60% to 70% of the total energy. Glucose is the primary calorie substrate in
Determine the Light-Near Dissociation Test The near response should be tested in a well lit room so that the object is clearly visible. The patient is given an accom
In an experiment, isolated chloroplast thylakoids were incubated at pH 4.0 with ADP and inorganic phosphate (Pi) added to the medium and then transferred to a medium having pH 8.0.
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