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Q. Show How Adaptation affecting taste quality?
Adaptation - A low concentration solution will not give any sensation after tasting a higher concentration solution due to the adaption of the tongue for higher concentration. For example, normal water will taste flat because our tongue is adapted to this type of water but when we take hard water, it appears salty. Mineral water/ground water containing many minerals and ions gives a salty taste. Distilled water containing no ions tastes slightly sweet. Tea taken after sugar appears flat i.e. does not gives a bitter perception.
Mr. Smith read that cholesterol was bad for his health so he eliminated all foods and food products containing this molecule. He later found that his cholesterol level dropped only
What is more and less biologically complex out of whey protien and ice cream and why?
Two homologous human chromosomes have the following structure: where the letters represent genetic markers and the black dot represents the centromere. 1. Diagram the two chromosom
Explain Full Liquid Diet Full Liquid Diet: This diet provides foods and fluids that are liquid or semi liquid at room temperature. The type of food provided may vary dependi
Based on the scientific name. Streptococcus agalactiae what morphology would you expect these cells to have?
Starch is one of the most common storage products in seeds. What happens to the starch before it can be used by the germinating seed? Starch is insoluble and has to be changed,
Heat removal of Gutta percha: - Heated plugger. - Touch-N-Heat or system B used to thermo soften and remove gutta-percha from root canal systems. - The cross-sectional
Explain which is better to grow plants in Rock sand or soil? Ans) When we grew plants inside, with no wind, and the plants in the rocks grew superior to the plants that were gr
How is the ovulation date estimated with the control of the woman's body temperature? One method to estimate the exact ovulation day is daily control of the body temperature ta
Define Sweetness as a Function of Sugar? Sweetness is the most recognized functional property of sweeteners. Our preference for sweetness, regarded as innate, is apparent soon
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