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Before we further proceed to discuss the fossil history of the humans we shall briefly look into what distinguishes humans or genus Homo from his ancestors namely the apes. These differences are clearly indicative of the trends in human evolution which are to a certain extent supported by the available fossil evidence. Is it possible to specify certain criteria for assigning an organism to the family hominidae and the genus Homo? The answer to this question will also indicate certain definite trends in human evolution.
Cytoplasmic inclusions are cytoplasmic molecular aggregates, like as pigments, organic polymers and crystals. They are not considered cell organelles. Fat drops and glycogen gra
What is atom? Atoms are the smallest component of matter that determine its unique chemical and physical properties. They are composed of negatively charged electrons, positive
Define Spiral cleavage in brief. Pattern of cell division in the developing embryo where products of the cell divisions shift by rotating either counterclockwise or clockwise s
Alterations occuring in cereal & cereal products, legumes You are already aware of the chemical composition of cereals and pulses. We will now look into changes occurring in t
brief account on classification and general characters of protozoa
Explain the Physiology of Lactation? Lactogenesis is the onset of copious milk secretion around parturition, triggered by a fall in plasma progesterone levels. Although some co
Determinants of Health Status The linkage between economic development and health was discussed in the previous unit. The present unit deals with an identification of the factor
ABO blood groups in humans are controlled by the gene I. It has three alleles - IA, IB and i. As there are three dissimilar alleles, six different genotypes are possible. How many
Explain about the Diabetes mellitus? You are aware that diabetes may be diagnosed as an exaggerated response in blood glucose concentration following ingestion of a fixed amou
The three main forms of fat found in food are glycerides (principally triacylglycerol [triglyceride], the form in which fat is stored for fuel), the phospholipids, and the sterols
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