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Why do some physicians advise patients with a bladder infection to drink a lot of cranberry juice? Answer Cranberry juice contains chemicals that kill viruses and bacteria. The increased volume of fluid in the bladder causes bacterial cells to burst as they absorb the excess fluid. Cranberry juice makes the urine more acidic, decreasing the rate at which microorganisms can grow and reproduce. Cranberry juice increases the efficiency of urine production by the kidneys. all of the above
In his experiments, Mendel noted that when two traits are involved in a genetic cross, they are inherited independently of each other. The reason for this is that A. genes on the s
Classification of Multicellular Animals The multicellular animals (Animalia) originated from the simpler protozoan protists. You know the simpler multicellular animals further
What are coacervates? Coarcervates are small structures made of the aggregation of organic molecules under water solution. By electrical attraction the molecules join into bigg
Q. Differentiate between adult and infant botulism? • Adult Botulism is prevalent amongst adults whereas Infant Botulism is prevalent in infants of less than one year of age.
How much Protein should be taken for Management of Obesity? Adequate amount of proteins should be included in the diet to ensure proper metabolism and prevent weakness which is
F ALLOPIAN TUBE - Fertilisation occur in it. 10-12 cm long muscular tube. It is supported by double fold of peritonium. It shows 4 regions - (i ) Infundibulum - Bro
Describe the monomer unit of a protein and how monomer units are assembled into peptides.
Explain the Flow or Recovery Period - Dietary Management for Burns? After 48 to 72 hours, fluids and electrolytes are reabsorbed into the general circulation and excess fluid i
What is Fehling's test - Reduction Tests? This test is answered by all reducing sugars which possess a free aldehyde or ketone group. All monosaccharides possess a free aldehyd
Q. Evaluate the texture of various foods? A number of instruments are available to evaluate the texture of various foods. Brief discussions on these instruments follow. Cons
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