Karachi U. Biotechnologists seek drought‚ stress tolerant crops Friday‚ January 15‚ 2010 Real issues should be focused with mission oriented vision said Vice Chancellor University of Karachi Prof. Dr. Pirzada Qasim Raza Siddiqui while addressing the concluding ceremony of a five-day workshop titled Green Spin in Biotechnology organized by Dr. A. Q. Khan Institute of Biotechnology and Genetic Engineering (KIBGE) from January 9th to 13th 2010. VC further said that problems related to food security
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TITLE The Cure for Gallstone with the Usage of Ananas comosus and Raphanus sativus var. longipinnatus GROUPS’ MEMBERS MOHAMAD NADZMI BIN MOHD ANUAR PRA/0052/13 MUHAMAD HANAFI BIN RAZAK PRA/0060/13 TALHAH BIN MOHD SIRAJUDDIN PRA/0126/13 ABDUL ‘AZIM BIN ROSLAN PRA/0033/13 TIMOTHY LAMBAT A/L BUNYAM PRA/0128/13 PREFERRED INSTITUTION MARA COLLEGE KULIM KEDAH UNIVERSITI SAINS MALAYSIA (USM) PENANG Index Title | Page Number | -Field of Study | 1 | -Topic
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Identification of Macromolecules Introduction The purpose of this lab is to test for the presence of macromolecules in various foods. Tests are performed to describe the basic structure of proteins‚ lipids‚ glycerides‚ and carbohydrates. We are to recognize the positives and negatives in these macromolecules. Also we are to identify the roles that proteins‚ lipids‚ minerals‚ vitamins‚ and carbohydrates play in the body’s construction and metabolism. Procedure / Results 5.1 Carbohydrate
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mechanical breakdown of food into smaller pieces. The tongue has taste buds with receptors sensitive to substances. The eye and the olfactory receptors in the nose are important for stimulating the salivary glands in the mouth to secrete saliva. Salivary amylase begins the digestion of starch into maltose. Eventually the semi-solid‚ partially digested food particles are stuck together to form a bolus by the tongue‚ which then pushes it towards the pharynx from where it is swallowed into the oesophagus as
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The food will start breaking down into tiny pieces with the help from the salvia in the mouth which is known as amylase. The food will then be swallowed and will start to travel down the oesophagus via the pharynx. To stop the body from choking on the food there is a flap called the epiglottis that closes over when the body starts to swallow. After that the process
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The buccal cavity is the portion of the oral cavity bounded by the lips‚ cheeks‚ and gums. Also called vestibule of mouth. This plays an important role in speech‚ taste and the first steps of digestion. The oesophagus is a hollow muscular tube that transports saliva‚ liquids‚ and foods from the mouth to the stomach. The muscular layers that form the oesophagus are closed tightly at both ends by sphincter muscles‚ to prevent food or liquids from leaking from the stomach back into the oesophagus or
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Unit 5 – Anatomy and Physiology – Assignment 3 In this assignment I will outline the anatomy and physiology of these three body systems; The Cardiovascular system‚ The Respiratory system and The Digestive system. The Cardiovascular System The cardiovascular system‚ also known as the circulatory system‚ consists of the heart‚ blood vessels and approximately 5 litres of blood. 55% of the blood is straw coloured yellow and 45% of the blood is made up of red and white blood cells and tiny particles
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The cardiovascular system The heart is a major organ in the body‚ this organ pumps blood around the body‚ through veins‚ capillaries and arteries. The blood carries oxygen to our cells and also carries waste products which include water and carbon dioxide‚ which are products of respiration. Blood also helps spread out salts‚ enzymes‚ urea‚ nutrients‚ hormones and heat across the body. The structure of the heart The heart is located between lungs and it is protected by the rib cage‚ it is thought
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Amylose- Amylose is a spiral polymer made up of D-glucose units. This polysaccharide is one of the two components of starch‚ making up approximately 20-30% of the structure. The other component is amylopectin‚ which makes up 70–80% of the structure. Amylase- an enzyme‚ found chiefly in saliva and pancreatic fluid‚ that converts starch and glycogen into simple sugars. Condensation- is water which collects as droplets on a cold surface when humid air is in contact with it. Hydrolysis- the chemical
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Process of Digestion and Absorption after eating a hamburger. After someone eats a hamburger with the works‚ they do not really think of what nutrients are in that hamburger‚ what the body does to get those nutrients out of the food‚ or even what process is used‚ they just think of how good it tasted. To get all the nutrients out of the food the human body uses processes called absorption and digestion. Some of the processes of digestion are mechanical and chemical; these are the step before the
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