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Osmotic pressure is the pressure formed in a aqueous solution by a region of lower solute concentration upon a region of superior solute concentration forcing the passage of water from that to this more concentrated region. The intensity of the osmotic pressure (in units of pressure) is equivalent to the pressure that is necessary to apply in the solution to stop its dilution by the entering of water by osmosis.
Explain Fossn Ovalis Defect (Ostium Secundum Defect) ? This is the most common type of atrial septal defect. The usual approach is through a midline incision and median sterno
What is criminal law? Criminal law: A crime is an offence against society that accepted behaviours and is illegal by law. These all persons accused are prosecuted through
Tracheal system in cockroach Cockroach belongs to phylum Arthropoda under invertebrate. They have specially developed tracheal system for respiration The system consis
You are setting up a PCR reaction. a) The total volume of your reaction is 50 uL. Your stock primer solutions are 25 mM each. You want a final concentration of primer of 1 mM in yo
How Ignorance and Poor Socioeconomic cause PEM? Status Improper childcare, either as a result of lack of knowledge or lack of time for mother, could also contribute to the onse
Polygonum Type - Monosporic Embryo Sacs The embryo sac is formed from the chalazal megaspore in the tetrad and is eight-nucleate. The development of the embryo sac begins with
Why are trees green? It is because leaves have chloroplasts, which have a green pigment, which also have chlorophyll in them. They are used for conducting photosynthesis, which
Although fructose does not have an aldehyde group it reacts first of all bonds of fructose was breaked by fehling solution then fructose coverted to aldehydic group then that
Which of the following statements concerning enzymes is false? a. They function as catalysts b. The active site of an enzyme has a shape that is specific for its c. Many e
Food Applications of Gum tragacanth Gum tragacanth finds various food applications. These include: In dairy products, it functions as stabilizer in ice cream, ice pops a
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