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What is Saliva
Saliva is the colourless viscous fluid. It helps in swallowing the food by lubricating the food and the neutral pH of saliva prevents the decalcification of teeth and keeps the mouth clean. In the mouth, is also present the salivary amylase. The presence of salivary amylase starts the starch digestion.
Pachytene: The pairing of homologous chromosomes is completed. Chromosomes become more and more thick. Each bivalent has four chromatids , which wrap around each o
THEORY OF ORGANIC EVOLUTION - LAMARCKISM Theory of the inheritance of acquired characters or Lamarckism put forwarded by Jean Baptist de Lamarck (1809) in his book "
Q. What is the use of Adrenergic Receptor? Adrenergic Receptors are also subdivided into 2 major categories: ALPHA α - or- BETA β In general, when NE (E) binds to alpha r
What are genetic mutations? The Genetic mutations are alterations of the genetic material (compared to the normal condition of the species) involving modifications in the norma
Protein Digestion Enzymes that digest proteins are divided into two groups endopeptidases and exopeptidases according to site of their action in the protein molecule. Endopept
Explain Biochemical Tests Bacterial Testing? It deals with the various biochemical tests used to differentiate microorganisms. Identification of an unknown organism isolated fr
Define about the Ascorbic acid (vitamin C)? Ascorbic acid was discovered as the anti-scurvy vitamin. Vitamin C (chemical names ascorbic acid and ascorbate) is the six-carbon la
Q. How does the body defend itself from microorganisms and other harmful substances that enter the airway during the breathing process? The epithelium of the airway is a ciliat
Q. What are the enzyme cofactors? Some of enzymes require other associated molecules to work. These molecules are known as enzyme cofactors and they can be, for example, organi
Define characteristics of prebiotics? Characteristics of prebiotics Are non-digestible dietary/food ingredients Are not hydrolyzed/absorbed in the upper GIT, reach
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