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Explain the Objectives of Taxonomy
Let us summarise the objectives of taxonomy:
1. To inventory the world flora and fauna
2. To provide a method for identification and communication
3. To produce a coherent and universal system of classification
4. To demonstrate the evolutionary implications of plant and animal diversity and
5. To provide a single Latin "scientific" name of every group of plants and animals in the world, both living and fossil.
Explain Skeletal muscle Skeletal muscle has low activity of glucose-6-phosphate dehydogenase. Yet, like most other tissues it can synthesize ribose-5-phosphate. This is.
Founder effect The difference in gene pools amongs an original population and a new population founded by one or a few individuals randomly separated from the original population,
Q. Why is it said that during photosynthesis carbon dioxide is improved to form glucose? During photosynthesis carbon dioxide is energetically improve with hydrogen from water.
Explain the Decolourizing Agent - Ziehl-Neelsen Method? Acid alcohol - a mixture of 95% ethanol and 3% HCI - is used for decolourization. Before decolourization, smear is allow
Define the Factors that Affect the Rate of Drying? Factors that affect the rate of drying are as follow: 1) The fat content of the food-Higher fat contents generally result
Infectious bovine rhinotracheitis (IBR) The disease is caused by a Bovine Herpesvirus -I belonging to the family Herpesviridae and subfamily Alphaherpesvirinae. It is a DNA vi
Explain Hypertension in biochemical or physiological risk factors? The importance of elevated BP as a risk factor for CAD, heart failure, cerebrovascular disease and renal fail
NERV E FIBRES - Axon or dendrite of a nerve cell covered with one, two or three sheaths is called nerve fibre. Dendrites are surrounded only by one sheath. An axon may b
In many tests it is acceptable to read a positive result before the incubation time is completed. why is this not the case with starch agar?
Explain Properties of Natural fats and oils Natural fats and oils vary widely in their physical properties even though they are composed of the same or similar fatty acids. Th
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