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What is the difference between xylem and phloem?
Both xylem and phloem are vascular tissues found in a plant. Xylem is a tubular structure, which is liable for water transport from the roots towards all of the kinds of the plant. Phloem is also a tubular structure, which, on the other hand, is responsible for the transportation of food and other nutrients required by plant.
PLASM A - It is slightly alkaline non-living intercellular substance which constitutes about 60% part of the blood. It is a pale yellow but transparent and clear fluid.
DNA (deoxyribonucleic acid) is the molecule which are responsible for storing and transmitting the genetic information. DNA is a double- stranded molecule which is held together b
Q. Can you explain Para-sternal View? Various congenital anamolies can be detected in this view are perimembranous VSD (transducer anbled towards right hip), doubly commit
Explain Procedure for Sub-Culturing of a Culture Now carry out the exercise following the steps given herewith: 1. Sterilize the inoculating loop and needle by heating to re
PHYSIOLOG Y OF RESPIRATION - 1 . EXCHANGE OF GASES - It is Haemotasis. It takes place in Alveoli between alveolar air and arterial cappilary by diffusion i.e., f
Em u l sio n preparation Frozen deboned meat, fat and by-products are tempered at 0° to 4° C for 12to 15 hr and cut into pieces and coarse minced by passing through 8, 10 o
How different are fecundation in osteichthyes and in chondrichthyes? In chondrichthyes fecundation is internal by means of copulation. In osteichthyes fecundation generally is
Habits of patients- Implants Smoking has been shown to predispose to poor bone quality by reduced vascularity. Therefore it is prudent not to accept heavy smokers as implant pa
Byproducts of high energy value but low in nitrogen The byproducts of the sugar industry (molasses, sugar beet pulp), the horticultural industry and products such as stock fee
Explain about the Cheese Making - methods of food processing? Cheese is a way of preserving milk for long periods of time. In this process, the milk in cheese becomes something
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