Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Gastrulation Process - Formation of Primitive Streak
Gastrulation in all amniotes involving eutherian mammals is related to a characteristic structure termed as the primitive streak formed on the epiblast surface during the first 10-18 hours of incubation at 38.5°C temperature. It makes as a result of convergence of epiblast cells to the dorsal midline of the blastoderm. The starting of primitive streak formation is first pointed out by a thickening in the central posterior region of area pellucida immediately after the creation of hypoblast. The thickening narrows and elongates growing anteriorly in the centre of area pellucida. While fully formed the primitive streak is a narrow structure with a groove (Primitive groove) in its floor together its length flanked by a fold (or ridge) on either side. It extends anteriorly upon about three fourth the length of area pellucida in which it ends in a deep pit called Hensen's Node with thick borders.
During the formation of primitive streak the shape of area pellucida slowly changes from circular to pea shaped with the broad side anterior and narrow side posterior. This change is because of convergence of cells toward dorsal midline starting at posterior end and progressing anteriorly but stopping where the Hensen's Node is formed. With reference to the fate map it should be noted that the posterior end of the primitive streak would be in the centre of the posterior edge of the area of presumptive extra-embryonic mesoderm, and its anterior end (Hensen's Node) would be situated in the presumptive endodermal area posterior to notochordal area. Primitive streak marks the median anterior-posterior axis of the embryo and establishes bilateral symmetry.
Define Food Business and Food Technology? The food business and food technology are practically inseparable. The food business may be characterized as: vulnerable to spoilage,
Explain the drawback of protein hydrolysates The drawback of many protein hydrolysates, is that when hydrolysed, most of the food proteins liberate bitter tasting peptides, wh
From the following, name the type of mimicry by which a palatable, acceptable insect mimics an unfavorable, noxious insec for protection. a) Batesian mimicry (pron: BATE-see-an
Define Various Methods of Food Processing? In this unit, you studied the various methods of food processing. You learnt that food being most vital for the survival of human bei
Viscosity The viscosity at temperatures above its gelation point is relatively constant at pH values of 4.5 to 9.0 and is not greatly affected by age or ionic strength within
Q What are the major morphological features of arthropods? Arthropods present three distinguishing features: they are metameric beings (segmented body), they present articulate
Of which type of tissue is the heart made? How is this tissue oxygenated and nutrified? The heart is made of striated cardiac muscle tissue. The heart muscle is known as the my
Question 1: What are the heat-induced disorders that may result from excessive exposure to a hot working environment? How can we alleviate such health problems? Question 2:
Q. Need for insulin in management of Type 1 Diabetes Mellitus? Type 1 Diabetes Mellitus occurs when the body's immune system destroys beta cells. Beta cells produce insulin, a
SIGNIFICANCE OF FERTILIZATION - 1. In fertilization process number of chromosome are diploid in zygote. 2. During fertilization male & female chromosomes are combi
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd