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how to identify in contaminants and aldultrants in pure ingredients
Q. Can you explain Salmonellosis Salmonellosis is a common food bome disease all over the world. There are approximately 1600 different strains (sero types) of Salmonell
Draw a diagram of transverse section of mammalian bone and label the following parts in it: (i) Haversian canal (ii) Lacuna containing osteocytes (iii) Canaliculi
Phosphorus Cycle - Nutrient Cycles Phosphorus is a very important nutrient because of its role in the form of phosphate, in reactions that store and release energy. The availa
Define Microscopical Examination of Starch Granules? Take a slide and make a thin film of a suspension of starch granules from different sources and examine under a microscope.
Nuclear endosperm in angiosperm.
Enzymes are proteins that are catalysts of chemical reactions. From Chemistry, it is called that catalysts are non-consumable substances that decrease the activation energy essenti
Water Absorption and Transpiration The rate of water absorption is controlled by the rate of transpiration. A high water potential in the atmosphere would reduce water loss fr
Staphylococcal food poisoning results from consumption of food containing enterotoxin produced by enterotoxigenic strains of Staphylococcus aureus. It is caused by ingestion of imp
It is a neural mechanism that plays a role in encoding of new information. Encoding takes place as a result of changes in the strength of synapses among neurons in neuronal network
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