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Truffles, morels and the many yeasts that are basic to fermentation processes belong to this group of fungi. These fung are termed as: a) Phycomycetes b) Ascomycetes c)
Q. Besides being fundamental for the activation of the main gastric digestive enzyme how does HCl also directly participate in digestion? With its corrosive effect HCl also hel
do fats with one or more 'kinky' tail fatty acids tend to be solid or liquid at room temperature? These are found in triglycerides forming what? Solid fats or oils? Is it opposite
Classification of Living Organisms – Species You have by now already come across the word 'species'. The word has a definite meaning in biology. Although the living world is v
In During translation, the series of an mRNA molecule is examined from its 5' end by ribosomes that then synthesize an appropriate polypeptide. Together in prokaryotes and in eukar
Explain about the Food Science and Technology? Food Science and Technology are so inextricably linked that usually these are treated as one field of study. While Food Science d
Importance of vitamin D Vitamin D is mainly involved in the calcium and phosphate metabolism. It usually promotes absorption of calcium and inorganic phosphate from the intest
Q. What is the structure into which the follicle is transformed after ovulation? What is the importance of that structure in the menstrual cycle? The follicle that released the
explain protozoa taxonomy
Plastids The term plastid first used by Haeckel (1865). These are present in plants and few protists (Euglena). On the basis of function plastids are of three types
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