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Explain Basic Concepts of Nutrition Science?
Food is the very basis of our life, the food we eat, though the process of digestion, we know, is converted into nutrients, and these nutrients are absorbed, transported to different parts of the body, and utilized for the clay-to-day functioning, at the end of which they are disposed of by further metabolism and transformation into the end products. We need to consume a variety of foods in order to remain healthy. A simple thumb rule is to classify foods into different food groups. The basic seven-food groups concept is useful in getting a balanced diet that helps us to remain healthy.
classification schemes and characterisitics used for this.
what is respiratory system ?
Plate Tectonic Is a Theory of Geology Which describes the large scale motion of earth's lithosphere. The theory builds on the older theory of continental drift from the first half
Q. Are gametes always made by meiosis? In the haplontic haplobiontic life cycle and in the plant life cycle (diplobiontic life cycle) gametes are made by mitosis and not by mei
The F2 phenotypic ratio from a dihybrid cross with epistasis was 9:3:4. If instead of a dihybrid cross, a double heterozygote was test crossed (crossed to a homozygous recessive in
What is the tallness trait of a pea plant moving separately from the color trait an example of? This is an instance of Mendel's second law, the Law of Independent Assortment, w
Q. What are the major morphological differences between monocot plants and dicot plants? The main separation criteria between monocots and dicots are: number of cotyledons (see
Explain the Recommended Dietary Allowances - Nutrition? RDA: The RDA is the average daily dietary intake that is sufficient to meet the nutrient requirement of nearly all healt
An incubation combination is set up having the single-stranded DNA template, DNA polymerase I, the primer and all 4 deoxyribonucleoside triphosphates (dTTP, dGTP, dCTP, dATP),
In glycoproteins, two main parts of oligosaccharide linkages exist: a) An O-linked oligosaccharides attached to the protein by O-glycosidic bonds, to the OH groups of serine or
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