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Water
Water is the most important constituent of all living tissue. It forms up to 95% of the fresh weight of some animals. We all know that water is lost through sweat, excretion and evaporation from the respiratory surfaces. It must therefore, be replenished by drinking, through food and in small quantities by metabolic processes of the body like synthesis and oxidation of fats, proteins and carbohydrates.
Explain Procedure for Isolation of Pure Culture? Now carry out the exercise following the steps enumerated herewith. 1. Label the name of the organism on the bottom of the p
Explain about the Lipoproteins? These are the Multicomponent complexes of lipids and proteins that form distinct molecular aggregates. They contain polar and neutral lipids, ch
Unlike DNA binding domains and dimerization domains, no general structural motifs have since been identified in the activation domains of diverse transcription factors.
Give the Details of Colour Vision The genes for colour sense are located on the X chromosome (recessive inheritance) and on chromosomes 3 and 7. Changes in the cone pigments as
PHYSIOLOGY AND BIOCHEMISTRY - Ample and concrete evidence of organic evolution are obtained from the functional activity and chemical composition of animals. J.B.S. Hald
Explain about the Absorbed Moisture - water found in food? It is the moisture that has passed through cell walls and entered the cytoplasm of the cell. It is this form of water
Typhoid Typhoid vaccine is recommended for travellers to developing countries in Central and South America, Africa and Asia, especially if they plan a long stay or may be livi
Illustrate the Horizons in detail 'O' is the organic horizon formed from t he organic litter derived from plants and animals and fresh or partially decomposed organic materi
Explain the Basal Metabolic Rate? The Basal Metabolic Rate (BMR) gradually decreases after the attainment of maturity due to a decrease in muscle mass tissues and physical acti
What category do pisces, mammalla, amphibia, reptilia and aves fall into
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