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Explain the Quantitative Techniques?
Now that we are well-versed with the techniques involved in preparing and maintaining cultures, it is also important for us to learn how to evaluate the growth of microbial culture i.e., how to determine microbial number in a given sample. This is done through quantitative techniques, which is the focus of this practical. The direct and indirect methods of microbial estimation are highlighted in this practical.
Objectives
After studying this practical and conducting the activities given herewith, you will be able to:
Absorption of lipids Absorption of lipids is quite different from the absorption of monosaccharides and amino acids. Figure shows the process. The free fatty acids, monoglycer
Setting priorities for action: It is not enough for our actions to be coordinated with events in the outside world; they must reflect our internal needs. Pain can flood conscious
Q. What is facial prosthesis? Dental implants have prosthesis also been used for facial prosthesis which includes nasal, orbital or auricular prosthesis. Implant and bar retain
What is Iodoacetate inhibitor Iodoacetate is the inhibitor of glyceraldehyde-3-phosphate dehydrogenase.
What is the positive atom referred to in ionic bonds and write a monovalent and divalent example.
SKIN - Largest organ of body. It is covered by hairs or pelage i.e. pillifera. Study of skin is dermatology. Outermost covering of body. Skin is elastic and
Define about the Environmental deficiency of iodine? The ultimate causative Factor is deficient intake of iodine. Iodine occurs in soil and sea as iodide, the ions of which arc
Antecedent and consequence control Therapy and consultation cannot be effective unless the behaviours to be changed are understood within a particular context. The process of u
Enzymes work to speed up a chemical reaction by: a. attaching coenzymes to the substrate b. heating up the substrate c. lowering the activation energy of the reaction d. supplyi
Explain the Air Sampling? Microorganisms may be present in air of processing facility and have an impact on the quality and safety of foods processed and handled there. To avoi
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