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Who was Charles Darwin?
The Charles Darwin was an English naturalist born in 1809 and considered the father of the theory of evolution. By the end of the year 1831, before turning 23 years of age, the Darwin embarked as volunteer scientist on the ship the Beagle for a five year expedition to the South American coast and the Pacific. Throughout the voyage, whose most famous passage was the stop in the Galapagos Islands, Darwin collected data that he used to write his masterpiece "The Origin of Species" (1859). In this book the principles of the common ancestry of all living beings and of natural selection as the force that drives the diversity of species was described. Darwin died in 1882 (The original name of the most famous book written by Darwin was "On the Origin of Species by Means of Natural Selection").
P A TTERNS OF CLEAVAGE - Patterns of cleavage depends upon amount of yolk & distribution of yolk. These are following types - 1 . RADIAL CLEAVAGE PATTERN -
how temperature acts as limiting factor explain?
EQUILIBRIU M - Cristae and maculae are concerned with equilibrium. 1 . DYNAMIC EQUILIBRIUM - Cristare detect turning or rotational movement of head ( angular ac
What is Protein Synthesis? Protein Synthesis : Protein synthesis begins in the nucleus, with the formation of mRNA from a DNA template through transcription. The function of
The term farm animal genetic resources (AnGR) is used to include all animal species, breeds and strains (and their wild relatives) that are of economic, scientific and cultural int
Clinical Neuropsychology Clinical neuropsychology is the application of neuropsychological knowledge to the assessment, management and rehabilitation of people who have suffere
what does the sperm cell fuses with?
VITAMIN - K Also known as naptho quionone / anti haemorrhagic vitamin / coagulation vitamin / menadone . It requires for formation of blood clotting factor prothrombin.
What are five fin fish found in the North-East United States?
Define Methods of Determination of Proteins and Amino Acid Content in Foods? The methods for protein quality evaluation are grouped under the following headings: I) Analytic
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