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Explain the Probiotics in Foods?
Yoghurts have been supplemented with probiotic strains of bifidobacteria and Lactobacilli. Milks fermented solely by intestinal isolates of lactic acid bacteria have also been developed. Other fermented milk products like cottage cheese, sour cream etc. contain viable organisms and may have an incidental probiotic effect.
Plants are the source of a large variety of biochemicals which are metabolites of both primary and secondary metabolism. But secondary metabolites are of much greater interest s
Q. 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 few cells originated from the primitive gut.
Can the heat capacity of water be considered small or large? What is the biological significance of that characteristic? From thermology it is called that the quantity of exch
An ideal EIA system would: (i) Apply to all projects that are expected to have significant environmental effects and address all impacts that are expected to occur due to t
Productive use values This is the value of natural products harvested through commercial logging, agriculture or fisheries and medicines that generated products that are of co
their structure
Describe two pieces of evidence indicating that speciation does not always occur at the same rate. Some species of moths on the Hawaiian Islands appear to have evolved during t
Characteristics of Lake Ecosystems The environment of static waters of lakes and ponds sharply contrasts with those of lotic ecosystems. Light penetration in lakes is usually
What is the group of aquatic beings composed of a large number of photosynthetic beings? A huge number of photosynthetic beings are found in the plankton that is in the surface
Question 1 Discuss briefly the acid base disorders and the biochemical findings in each disorder Question 2 Discuss hemoglobin electrophoresis and its applications. How it
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