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In the last unit we traced the human evolutionary history mostly from a palaeontological viewpoint. Although still fragmentary, the available fossil evidence makes it possible to construct a more or less coherent story of human origin and its development. Besides suggesting a primate ancestory, fossil evidence has indicated various trends in human evolution. Today the modern man is regarded as a climax of the evolutionary process. But several questions are raised as to which direction the human evolution is proceeding now and what direction will it take in the future. Is the be-all and end-all of all the evolutionary process? Or do human beings continue to evolve biologically? It may not be possible to provide a direct answer to these questions since evolution is a long term process and the effects could be visualised only after tens of thousands of years.
Define the Criteria for an Indicator Organism? Following criteria are suggested for an indicator organism: i. It should be suitable for the analysis of all types of water, i
Pollination Many flowering plants rely on animals such as bees, butterflies, moths, wasps, beetles, birds, and bats for pollination to produce fruit. Thirty percent of our food
Hypodermic-Subcutaneous Injection By this route the drug is mainly absorbed into the blood stream by way of the lymphatic drainage. Absorption is slower by this route
What is protein? 1) Protein is a source of backup energy that your body keeps, a large difficult molecule made up of one or more chains of amino acids. Proteins perform a wide
Explain why Meat products causes diabetics Diabetics can have meat products in case they eat non-vegetarian food. Baking, roasting or grilling is preferable to frying. Patient
These are areas where woody shrubs predominate rather then trees. In regions with a Mediterranean type of climate i .e., hot dry summers and cool wet winters, shrubs grow close tog
What are stomata? How do these structures participate in the plant transpiration? Stomata (singular, stoma) are small specialized passages for water and gases there in the epid
Explain the pH Meter - Food Microbiology? pH is a negative logarithm of H+ ion concentration. Its value remains between 0 and 14. Pure water has a pH of 7 (neutral). pH value l
Properties of Sols Sol, is a solid liquid dispersion with solid or semi-solid particles dispersed in a continuous liquid phase. For e.g. starch in cold water. Sols exhibit ch
HACCP Plan : The written document which is based upon the principles of HACCP and which delineates the procedures to be followed.
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