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The initial velocity of an enzyme catalyzed reaction
The mathematical relationship between the initial velocity of an enzyme catalyzed reaction, the concentration of the substrate and certain characteristics of the enzyme are expressed by the Michaelis-Menten equation, which was derived on the basis of Michaelis-Menten theory and assumptions of G. E. Briggs and J. B. S. Haldane and was proposed in 1925.
Functions of Testis The testis performs the following two functions: Proliferation of spermatozoa and Secretion of steroid hormones
Economic Significance - Conservation of Wildlife Certain wild species are important because of their actual or potential economic value to people. Wildlife resources provide p
Mechanical removal of Gutta percha - use k file to create channel then removed by H file Remove gutta percha by rotary ( Gates Glidden = GG ) - use suitable size and remo
Why can the amnion also be considered an adaptation to terrestrial life? The amnion is also an adaptation to dry land since one of its functions is to prevent desiccation of th
Heartwood differs from sapwood in: 1. Presence of rays and fibres 2. Absence of vessels and parenchyma 3. Having dead and non-conducting elements 4. Being susceptible t
Explain electrocardiography? What is meant by P-Q interval and S -T interval in electrocardiography? Mention two medical applications of this method.
What is Secondary Growth explain briefly? Secondary Growth in Stems : Young developing shoots increase in height by adding new cells, which are produced by the apical meriste
Explain Coarctation of Aorta ? Coarctation of aorta may be isolated or it may have other co-existing cardiac and vascular lesions. In critically ill neonates with coarctation,
What are monosaccharides, oligosaccharides and polysaccharides? Monosaccharides are normal molecules of carbohydrates that cannot be broken into smaller molecules of other carb
Type of bacterial food poisoning Infection type: The infection type results from the release of toxin in the bowel by microorganisms taken in foods, e.g., Salmonella or Vibr
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