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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:
The capacity to do work is known as energy. In an ecosystem energy flows through one organism to another in the form of food. The flow of energy is uni-direction and non cycle and
Pressure Gradient You know that air pressure is the weight of the atmosphere over a unit area of the earth's surface. The average air pressure at sea level is approximately 1 k
Q. Describe Palynological Evidence? Palynology is the study of pollen and spores. The taxonomic characters of pollen grains include wall structure, polarity, symmetry, shape an
Explain the Biography of Pedanius Dioscorides? Pedanius Dioscorides, a Cicilian Greek, who lived in the first century A.D. was the most important botanist after Theophrastus. H
Q. Important conditions for malabsorption syndrome? Let us now discuss a few important conditions grouped collectively under the term of malabsorption syndrome. These are:
What are two characteristics that make synovial joints unique and different from other joints?
Q. What are the symptoms of Rheumatic Heart Disease? Symptoms generally appear after 1 to 6 weeks of the fever and sometimes the infection may have been too mild to have been r
T ertiary Structure (3 o S tructure) Highly folded protein. Globular in structure. Tertiary structure is stabilised by five types of bonds : (i ) P
Stages of Wilm's tumour We shall now discuss about the various stages of Wilm's tumour. The extent of disease is staged according to the findings of surgery and the presen
What is the difference among essential and natural amino acids? Essential amino acids are those that the organism is not able to synthesize and that require to be ingested by t
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