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What is extracellular digestion?
Extracellular digestion is that in which food breaking into utile molecules that can be internalized by the cell is completed in the extracellular space, i.e., outside the cell. In extracellular digestion, the cells secret substances that break big molecules into smaller ones in the external environment. Later the cell can advantage from these products of digestion.
Q. Why in bread and cake manufacture are alcoholic fermenting organisms used and not lactic fermenting organisms? Fermentation has the function of making breads and cakes grow
Coal can be classified into following categories in the order of rank. Peat: peat is a brown and fibrous mass. It is the first stage of coalification. It is not used as
What is the constitution of the cartilaginous matrix? The cartilaginous matrix is made of collagen fibers, mostly collagen type II, and of proteoglycans, proteins associated to
Define Criteria for Assessment of Vitamin B 12 Status? Low serum or plasma levels of vitamin B 12 should be the first indication of poor status and this could be confirmed
Determine the groups of soil organisms The soil organisms are classified into two broad groups viz. soil flora (related to plants) and soil fauna (related to animals) which ar
What's the diffrenent between regeneration and repair ? Regeneration: replacement of the destructed tissue by the same type of tissue Repair : replacement of the destru
Explain the NATURAL HISTORY OF CORONARY ARTERY DISEASES (GAD)? The natural history of CAD is very important from the preventive point or view. Though the usual manifestations o
Question 1 What is diabetes mellitus? Discuss briefly its pathogenesis. Explain how would you diagnose this disorder Question 2 Discuss the following Glucose tolerance
What are the objectives of the earth pressure and retaining structures? After knowing all concepts about the same you should be able to learn: a. Know the field situations w
Define classification of carbohydrates - Oligosaccharides? Oligosaccharides are short chains of saccharide units and are condensation products of three to ten monosaccharides.
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