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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.
EYE HISTOR Y - Steva n described it first. Study of eye is ophthalmology. Instrument used to examine interior of eye is ophthalmoscop e . SHAP E - More o
Does natural selection produce an effect directly on genes, on genotypes, or on phenotypes? Explain please.
If you observe symptoms of overall wilting, stunting, and thinning of the leaves, would you expect a foliar or root disease? Why?
What are bacteriophages? Bacteriophages are viruses specialized in parasitism of bacteria. They are used in genetic engineering as molecular cloning vehicles to insert recombin
Thermodynamics Thermodynamics tells us that every transformation of matter chemical transformation is accompanied with energy conversion .For example when complex molecul
Asteroid impacts: The hypothesis which links certain mass extinction events with the impact of the comet or asteroid, most particularly the mass extinction 65 million years which
Occlusal load affect Osseointegration The timing and amount of overload are critical for osseointegration. Occlusal loading early, where the primary stability is low leads to h
It is that energy which lies, embedded within earth's crust. In some places heated water comes out through the surface of earth as hot spring or steams. This hot geothermal water o
what is biology
Most proteins made by ribosomes on the RER (rough endoplasmic reticulum) are glycoproteins, which is they hold short chains of carbohydrates (oligosaccharides) covalently related t
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