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Give information as asked about the following mineral nutrients in plants:
a. Iron:
i. it is a constituent of-, ii. it's one typical deficiency symptom.
b. Zinc:
i. the group of enzymes it activates,
ii. it is needed for the synthesis of -.
c. Phosphorus:
i. the form in which it is absorbed from the soil,
ii. its deficiency effect on seed germination.
Define Requirements of Vitamins and Minerals during Surgery? Normal tissue stores of vitamins are required for the metabolism of carbohydrates and protein. Deficiency states li
Segmentation - Metazoa Segmentation or metamerism is the division of the body into smaller transverse compartments along the anterior-posterior axis. Segmentation is widesprea
Q. Explain about ABCC11 GENE? Wax in the external canal of the human ear may be wet or dry. Whether earwax is wet or dry has been traced to a gene called ABCC11, found on ch
Describe the Complete transposition of great arteries ? Lethal, relatively frequent malformation. Without treatment, it results in 30 per cent mortality within the first week o
Role of Wound Epidermis and Apical Epidermal Cap Earlier described that amputation, the stump epidermal cells at the wound edge migrate over and quickly cover the wound to fro
Auxins The history of discovery of auxin is a fascinating chapter in plant physiology. The hormone auxin was discovered first, through some elegant experiments by Charles Darw
Things to do- We ought to aide by earthquake resisting building codes during construction and retrofitting of existing buildings. We should have a first AID box handy and learn
Define Dietary Factors with Antinutritional Effects? In the above sections, we have learnt about a variety of food components having a host of health promotive properties. Let
In peas, tall plants are dominant to short plants. A cross between a tall pea plant and a short pea plant results in half the progeny being tall, and the other half being short. Th
Define Exchange list vs. Food composition tables for menu planning? A dietician is frequently expected to make quick, yet reasonably accurate estimation of the nutritive value
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