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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.
How does the vegetal stratification of an ecosystem influence the biological diversity? The vegetal stratification of an ecosystem, as the strata of the Amazon Rainforest, mak
What are the processes involved in the preparation of plant tissue for free hand sectioning?
The heart is drained by vessels that travel in the interventricular and atrioventricular grooves. One set runs in the anterior part of the atrio-ventricular groove. The vessels of
father of histology
Define Genetic engineering and Biotechnology Genetic engineering or recombinant DNA technology, involves the use of a variety of enzymes, such as restriction endonucleass and
Q. Explain about Oxidation reduction potential? The tendency of a substrate to accept or donate electrons is termed its redox potential (Eh). When a substrate loses electrons,
Explain the Bright Field Microscopes? Figure illustrates the compound bright field microscope. This is the most commonly used microscope in biology and microbiology courses. It
Why Fats are essential for meeting nutritional need of essential? Fats are essential for meeting nutritional needs of essential, fatty acids like linoleic acid (n-6) and alpha
PROVIDE a specific example for epithelial and connective tissues, how the arrangement of cells helps with tissue functioning?
Explain the Food preparation and Cooling - Canning? Food preparation - Preparation methods will change with the type of food. For fruit, cutting to size, washing, grading, peel
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