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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.
Describe Valvar Aortic Stenosis Murmurs ? Characteristic: Harsh, rasping crescendo-decrescendo murmur best heard anywhere in a straight line from right 2nd ICS to apex ("sash"
Match dehydration reaction and hydrolysis reaction to molecule synthesis and molecule break-down
What are the cytokinins? And where are they made? The Cytokinins are phytohormones active in the promotion of cellular division they slow down the aging of tissues and act toge
Describe giving one example of each, the three types of joints in human skeleton, based on the capacity of movement. A patient was complaining of frequent urination, excessive
Define Stripping Perforation - Types of Root Perforation It is latral perforation caused by over instrumentation through a thin wall of the root. Most common on the in
Explain about the Functional Properties of Proteins? It may be clear by now that functionality (as implied to food ingredients) refers to 'any property aside from the nutrition
What is the feeding habitat of branchiostoma?
There is a lot of dataset and hypothese that attempt to explain why there was a Cambrian Explosion. Using all supporting ideas, explain and write a paragraph on why all this specia
If a tissue was heated to 65ºC for 10 minutes, respiration would cease even if oxygen and food were supplied. Why is this? A temperature of 65°C for 10 minutes would denature
Soaking Soaking is an another inexpensive processing method, which does not require much technical know how, is commonly practiced for improving the palatability of chaffed cro
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