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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:
Insect resistant crops (IRC) Insects are a natural selection pressure so plants resistant to certain insects could have an evolutionary advantage (in natural environments)
The aqueous solution with the lowest pH is: Select one: a. 0.01 M HCl. b. 0.1 M acetic acid (pKa = 4.86). c. 0.1 M formic acid (pKa = 3.75). d. 0.1 M HCl. e. 10 t
What is Temperate Grasslands? Grasslands are known by their common names in different regions of the world, such as the plains or prairies in North America, the steppe in Asia,
What is the role of Plant Cells? Plant cells function essentially in the same manner as other eukaryotic cells, but there are three unique structures which set them apart. Plas
Categories of Phloem Transport Essentially, the phloem transport can be subdivided into the following: The "loading" of the organic nutrients from the mesophyll c
Choice of graft material depends on - Its nature towards bone e.g., Osteoconductive or osteoinductive - Its architecture i.e., granular or block, pore si-e - Its origin -
test to prove that carbondioxide is needed for photosynthesis to take place
Q. What are the epithelial tissues? What is their general function and how is that function associated to the features of the tissue? Epithelial tissues also called as epitheli
Do sea urchins have teeth? Sea urchins have a teeth-like structure juxtaposed to the mouth and made of five teeth linked to ossicles and muscle fibers. This structure, called a
Explain about the Pasteurization? You must be aware of the various pasteurized products available in the market. The most commonly used product being ‘milk'. Why do we need to
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