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Study of structure or parts of human eye, ear and brain with the help of models or charts

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Practical Notebook Biology Standard XII Chapter 13 Study of structure or parts of a human eye, ear, and brain with the help of models or charts Download  Project in PDF Biology  Answeres Practical Notebook Standard XII Class-12th science 13. Study of structure or parts of the human eye, car, and brain with the help of models or charts.   1. Human eye:  Description can be added from the textbook or only specific regions can be given in short Fram point of view for one mark any one part with function can be asked  Fig.  Structure of the human eye  2. Human ear :  Description can be added from the textbook or only specific regions can be given in short.  From an exam point of view for one mark, anyone part with function can be asked.   Fig.  Structure of human car 3. Functional areas of the cerebrum:  Description can be added from the textbook or only specific regions can be given in short From exam point of view for one mark any one part with function can be asked.    All Practical Biol

Detection of commonly used adulterants in milk

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  Practical Notebook Biology Standard XII Biology  Answeres Practical Notebook Standard XII Class-12th science Click here download in PDF 13. Detection of commonly used adulterants in milk   The most common adulterants found in milk are urea, insecticides, NallCO,, vegetable oil, sucrose, starch, etc.   Aim:  To detect the presence of excess water added to the milk by using a lactometer.  Requirements: Lactometer, measuring cylinders (500 ml capacity), thermometer, and milk samples (minimum 3, preferably raw milk, of the same animal source cow/buffalo)  Theory:  Animal husbandry plays a major supporting role in the rural economy.  Milk collection centers and cooperative societies play an integral role in delivering the milk from the cowsheds to the customers.  The addition of water to milk can be a big problem.  Hence water content of the milk is checked at any level before it reaches the customer.  Pure milk has a specific gravity of 1-032; the addition of water to it reduces this va

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