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Explain about the Methods of Food Processing? In the earlier unit we learnt about the principles and traditional methods of food processing. Now in the next two units we will f
Q. How you would dispose off sharps and needles? Used needles should not be bent or broken prior to disposal. Unsheathed needles are placed directly into the designated, punctu
What are coacervates? Coarcervates are small structures made of the aggregation of organic molecules under water solution. By electrical attraction the molecules join into bigg
Explain about the Hypokalemia? Normal serum K ranges from 3.5-5 mM/L. Hypokalemia or low plasma K levels can occur with a net shift of K from the plasma to the cells. This shi
How can you see a DNA by size if it too small to see with a microscope
Q. Causes of oesophagitis? The causes include tissue erosion by hydrocliloric acid (EIC1) and pepsin, with symptoms of substernal burning, cramping, pressure sensation or sever
what is mean by autotrophic ?
S T ARC H - Polymer of a-D-glucose. Starch is glucosan homopolysaccharide which is the major reserve food of plants. Starch is formed as an end product of photosynt
Q What are the biological troubles that molluscs face due to their soft body? Because molluscs have a soft body they are further fragile. They also have more complexity to supp
what is morphological diversity of prokaryotes ans eukaryotes
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