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Explain Principle of Fehling's Soxhlet method (Lane-Eynon method)?
Reducing sugars are those which have free sugar groups and hence may be estimated directly by titrating the solution of the sample with Fehling's solution. Total sugars include both reducing and non-reducing sugars. Non-reducing sugars do not contain free sugar groups and cannot reduce Fehling's solution, e.g. sucrose and starch. Hence, non reducing sugars must be hydrolyzed to monosaccharides by heating with acid before titration.
Which of the following is NOT produced by the hypothalamus? A) releasing hormones B) inhibiting hormones C) antidiuretic hormone D) oxytocin E) thyroid-stimulating h
Surgery and Prosthetic Phase Implants are uncovered Impression recorded Abutment placed Provisional prosthesis followed by Definitive prosthesis
Tools and Techniques - Effects of Plant Growth Regulators We have discussed about the "effect of auxins". In this section we shall discuss the methodology being followed in h
State the differences between the male gametes and the female gametes with regard to (a) their size; (b) their structure, (c) their relative numbers. (a
In patients who have not received prior antibiotics and who will ultimately have blood culture positive endocarditis, it is likely that 95 - 100 per cent of all cultures obtained w
What are coacervates what property do they have that suggests they could be a primitive cell.
In a Population that is in Hardy-Weinberg equilibrium, the frequency of the recessive Homozygous genotype is 0.49. The frequency of individuals Homozygous for the Dominant allele i
How is the yolk sac formed? What is the function of the yolk sac? The yolk sac is formed from the covering of the vitellus by some cells originated from the primitive gut. T
Conjugation - Patterns of Sexual Reproduction Conjugation is a temporary union among two individuals of the same species, during which the original macronucleus disintegrates,
Secondary and Tertiary Consumers - Biotic Components Besides there are animals which depend on herbivores for food and are called secondary consumers. Since secondary consumer
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