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Explain the term Direct Calorimetry?
Calorimetry refers to the measurement of the amount of heat evolved or absorbed in a chemical reaction, change of state, or formation of a solution. Direct Calorimetry is the method, which monitors the amount of heat produced by a subject placed inside a structure large enough to permit moderate amount of activity, These structures are referred to as whole room calorimeters. This method provides a measure of energy expended in form of heat, but provides no information on the kind of fuel being oxidized.
Further, this method is limited by the high cost and by the confined nature of the testing conditions i.e. the physical activity within the chamber is limited and therefore not representative of free-living environment. Another method to be considered is the use of a respiration chamber or of a direct calorimeter. To obtain reliable data with either of these techniques involves an experimental set-up which is both expensive and technically complex. Relatively few of these chambers exist and their usefulness in the present context is restricted to specific basic problems which do not require a natural free-living environment.
The intermediates in the cycle give precursors for various biosynthetic pathways. An instance is as given below: - From citrate synthesis of fatty acids; - Amino acid synth
Explain Precautions for Isolation of Pure Culture? 1. Plating of the medium should be done 24 hours before performing the streaking. There should not be any moisture on the
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Determine the Benedict's Test Glucose in urine is detected by Benedict's method and the test is known as Benedict's test. This test is used to detect glucose in urine (Glycosur
Enema Enema may be given for the purpose of cleansing, for therapeutic purpose; to relieve intra-cranial pressure, abdominal distension, intusssception and for diagnostic p
factors affecting nitrogen balance
Type of bacterial food poisoning Infection type: The infection type results from the release of toxin in the bowel by microorganisms taken in foods, e.g., Salmonella or Vibr
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