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Explain what is DNA?
DNA: DNA is the source of the information that directs the development of the cell. Although all segments of DNA are not active in every cell in the human body, every cell has a complete copy of DNA from both parents, comprising 23 sets of chromosomes.
In human cells, heat, radiation, chemicals, and other factors can damage DNA. However, the cell has specific repair enzymes that are highly effective in repairing DNA damage.
Two chromosomes in a cell have identical length and centromere position yet are not homologous, what is different about them.
Classic Procedure: The approach is the same as described earlier for open mitral valvotomy. The excision starts with an anterior incision on the anterior leaflet at 12o'clock p
What er the Parafunctional Habits Parafunctional Habits like bruxism and clenching create mechanical and biological problems due to overloading and are considered to be one of
According to their morphology how are bacteria classified? Bacteria present dissimilar morphological patterns. A bacterium can be classified into coccus, bacillus, vibrion or s
Q. Merits and Demerits of system classification? Merits The merits of this system\are as under: • Careful observation and original description of the genera from living
Define Some Example of Acidic and Basic Buffer? Frequently used example of acidic and basic buffer includes: - Acidic buffer: a mixture of CH 3 COOH (acetic acid) + CH 3 C
Properties Gum Arabic is unique between the natural hydrocolloids because of its extremely high solubility in water and can yield solutions of up to 55% concentrations. Solutio
Non Symbiotic Nitrogen Fixers - Nutrient Cycles There are certain groups of free living bacteria both aerobic and anaerobic and blue green algae that fix nitrogen. Aerobic nit
Evolution can be explained as follows 1) The change in the life over time by adaptation, over-reproduction, variation and differential survival/reproduction, a procedure refer
Define Factors Affecting Microbial Survival and Growth? Microbes commonly present on the food, we have seen, include members of the genera Bacillus, Clostridium, Pseudomonas, S
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