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Explain Precautions for Estimation of Reducing Sugar by Fehling Soxhlet Method?
1. Clamp the burette so that the tip of the burette is exactly above the mouth of the conical flask.
2. Maintain continuous evolution of steam by continuous heating of the conical flask to prevent reoxidation of Cu+ ions.
3. Each titration should be completed within three minutes.
Life Forms - Qualitative Characters The form and structure of terrestrial communities are determined by the nature of vegetation. Vegetation may be classified according to gro
Why is it important that a cell membrane does not allow all dissolved substances to diffuse freely through it? If the cell membrane were freely permeable, harmful substances co
Bacteria called extremophiles are able to grow in hot springs such as Old Faithful at Yellowstone National Park in Wyoming. Do you think that the DNA of extremophiles would have a
Explain what is DNA? DNA : DNA is the source of the information that directs the development of the cell. Although all segments of DNA are not active in every cell in the huma
Diabetes mellitm This anabolic hormone exerts its action on key glycolytic enzymes thus leading to the conversion of glucose to pyruvate as explained under the regulation
Explain Oxygen Therapyin respiratory support? Oxygen is given to correct hypoxemia. An initial high concentration of oxygen (FiO2) is given while the underlying cause is identi
Q. What are the endocrine functions of the placenta? The placenta has endocrine function since it secretes the hormones estrogen and progesterone that maintain the endometrium
Define the Role of Thiamin in the conversion carbohydrate to fats? Thiamin helps in the initial steps of fatty acid and sterol production. In this way, thiamin also helps co
Q. Which is the part of the human visual system where the receptors that sense light, i.e., the photoreceptor cells, are located? How do those cells work? The photoreceptor cel
Uncompetitive inhibition In this type of inhibition, the inhibitor only binds with the enzyme-substrate complex making it inactive. As a result, the product formation
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