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Question 1 What is chromatography? List various methods of chromatography. Add a note on applications of chromatography in diagnosis
Question 2 Discuss the applications of colorimeter and spectrophotometer in diagnosis. Why proper care and maintenance of these equipment is important to assure quality in diagnosis?
Question 3 How do you measure pH of a solution? Why it is important to adjust pH of a solution while performing a test? Explain your answer with the help of an example
Question 4 Discuss the Following a) Method of Measuring of liquids in lab b) Method of weighing of chemicals in lab
Explain about Oil-bearing fruits Oil-bearing fruits, nuts and seeds have been grown and used for food for many centuries. More than 100 varieties of plants are known to have oi
Hunting and Export - Wildlife The hunting and export of excessive numbers of certain animal species is another important factor leading to dangerous reductions in numbers. The
What is Congenital Mitral Stenosis ? The onset of symptoms or signs depends on severity of the stenosis, severe the stenosis earlier the presentation. With significant MS, the
definition ?
Q. Function of Adenosine in brain? Adenosine has four different receptor subtypes (A1, A2A, A2B and A3). Adenosine A2A receptors are concentrated in striatum. Adenosine recepto
List out the Different Preservation Techniques? The different preservation techniques commonly used today are given in the Table. Table: Methods of food preservation a)
With response to synthesis of fatty acids and triacylglycerol, the pentose pathway supplies: -NADPH and glycerolaldehyde 3 P -NADPH and glucose -NADPH and ribulose 5 P
Caution for the use of Pipettes - Food Microbiology? (1) Never do pipetting with mouth. (2) For culturing, sterilized pipettes should be used. (3) Never keep pipettes on
Q. Dietary recommendations proposed by WHOM? We learnt about their etiological factors, metabolic alterations, clinical anifestations and dietary management of the disease of h
Note on production of haploid by tissue culture.
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