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Explain the Solid-Liquid Equilibria?
A freezing-point curve (freezing point as a function of liquid composition) and a solubility curve (composition of a solution in equilibrium with a pure solid as a function of tempera- ture) are different ways of describing the same physical situation. Thus, strange as it may sound, the composition xA of an aqueous solution at the freezing point is the mole fraction solubility of ice in the solution.
State the term Cercaria? A stage in the life cycle of trematode flukes. Cercaria develops from redia found in intermediate host. This tadpolelike organism is released from inte
Which bone forms the non-moving muscle attachment in (a) the hip joint, (b) the shoulder joint, (c) the ankle joint? (a) The pelvic girdle gives the non
α - amylase activity by GA 3 - Dormancy Of the enzymes required for the digestion of starch α-amylase appears immediately after the start of germination. It was found that
Extra-ocular muscles There are, as you know, six extra-ocular muscles. Out of these, four are recti(straight) and two are oblique. They control the position and movement of th
What is law or theory of demand state? The law or theory of demand states as consumers we derive satisfaction or ‘utility’ like a result of consuming a good or a service. It va
Explain what is Inversion ? Inversion is another way in which genetic recombination can occur, as seen below. In this case, the change occurs within a chromosome, rather than b
Life cycle of Parasite - Protozoan The life cycle of the parasite in man begins when an infected mosquito, while biting and taking a blood meal, injects sporozoites into the
Define the Basic Types of Drying Process? Primarily, there are three basic types of drying process: a) Sun drying and solar drying; b) Atmospheric drying including batch
a) Explain somatic hybridisation? b) Describe the various steps involved in the process. Mention any two uses of somatic hybridisation
Re s t r u c t u re d Meat Products Restructuring technique is used for developing convenience products with texture in between intact steak and a comminuted product.
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