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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 from the plant and consequently slow down water absorption. But it does not follow from this that water will be continuously absorbed if the water potential of the atmosphere is very low and soil is near drying. When the equilibrium in the soil-plant-atmosphere system is disturbed either due to soil or atmosphere, the plant can respond appropriately and can control water absorption or water loses.
Q. Define biogeographic realm? Biogeographic regions are large areas that contain characteristic assemblages of animals and plants, d elineated on account of natural barriers s
Explain the Modern Trends in Animal Taxonomy? Earlier you learnt how taxonomy is interrelated to other biological fields. You also learnt how information is used from other f
Explain about Mental foramen and nerve Mental foramen is a strategically important landmark during osteotomy procedures. Its location and the possibility that an anterior loop
Urine Normal urine is clear, yellow in colour, slightly acidic. Urine consists of 96% water and 4% solids like urea, uric acid, urates, chlorides, phosphates, oxalates, sulphat
DESCRIBE ELECTRON TRANSPORT SYSTEM AND PHOTORESPIRATION
Describe Congenital Pulmonary Stenosis? The murmur present since birth. PS may be valvular, sub-valvular, or supravalvular. An obstruction may occur within the RV cavity by an
At the end of the ventricular contraction, maximum arterial pressure is attained and blood flow is most rapid. This is correctly termed the: a) Arterial maximum b) Diastolic
What is Resection and Primary End to End Anastomosis ? For neonates and infants the best operation is resection of coarctation and primary end-to-end anastomosis. With the baby
Role of Chemical Factors in Controlling Apical Dominance There were indications about the existence of plant hormones in the last part of 19th century. The plant hormones had
Explain about the Blanching - Food Processing? Blanching is used for variety of purposes. It is defined as a mild heat treatment applied to tissue (usually plant) prior to free
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