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Photoreceptor - Phototropism
The molecular nature of the photoreceptor is unsolved. Initially in the 1930s, some form of carotenoid was thought to be the phototropic receptor. General opinion at present, however, favors some kind of flavin as phototropic receptor, largely on the basis of the spectral match between phototropic action and flavin absorption in the ultra violet region. The action spectra for phototropism compare with the absorption spectrum of riboflavin and carotene, clearly favors riboflavin as the absorbing pigment. In some cases it can also be a flavoprotein.
Cell-mediated immunity: The immune reaction directed against the body cells which have been infected by viruses and bacteria; and are controlled by T cells.
Define Anaemia in Pregnancy? Anaemia is the most common complication and is often compounded by low socio- economic status. However, it is seen frequently in upper income women
Determine the types of symbols used in Soil Horizons Three kinds of symbols are used in various combinations to designate horizons. These are capital letters, lower case lett
Mitral valve prolapse (MVP) has emerged as a prominent, predisposing structural cardiac abnormality and in adults accounts for 7 to 30 per cent of NVE in cases not related to drug
Define Energy Expenditure in Hot Environments? Energy expenditure in hot environments is increased by a small but significant amount because of additional work of ventilation a
BRONCHUS - In thorax trachea is devided in to 2 bronchi that enter into lungs of its own side. Rings present in it. BRONCHIOLES - These are branches of bronchus.
cellular endosperm diagrammatic view
Q. Nutritional management for diarrhoea? The conservative concept of treatment for diarrhoea was not in favour of feeding adequate amount of food. However, with the identificat
Clinical symptoms of typhoid are: 1. Graded fever which follows an upward ladder pattern. 2. Abdominal pain, cramps and diarrhoea. 3. Anorexia and vomiting. 4. In
Compound feed prepration The compounding of animal feed involves processing and blending of raw feed ingredients of wide ranging physical, chemical and nutritional composition int
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