GATE XL · Life Sciences: subjects and concept book
GATE XL · Life Sciences has 7 subjects. You can work through 723 questions in the app. There are 97 concept book units to read.
GATE · General Aptitude
- Reading Comprehension and Passage Inference
- Logical Deduction, Induction and Syllogisms
- Numerical Relations and Number Series
- Ratios, Percentages and Proportions
- Permutations, Combinations and Probability
- Mensuration and Coordinate Geometry
- Shape Transformation, Folding and Pattern Recognition
GATE · XL-P Chemistry
- Atomic Structure and Periodic Trends
- Molecular Geometry and Polarity
- Coordination Chemistry of d-Block Metals
- Ionic Equilibria and Colligative Properties
- Chemical Kinetics and Enzyme Catalysis
- Substitution and Elimination Reactions
- Biomolecules and Biochemical Analysis
GATE · XL-Q Biochemistry
- Biomolecules: Structure and Function
- Bioenergetics and Metabolic Pathways
- Biochemical Separation Techniques
- Spectroscopy and Mass Spectrometry
- Cell Structure and Membrane Transport
- DNA Replication, Repair and Transcription
- Immune System and Antibodies
GATE · XL-R Botany
- Plant Anatomy: Vascular Tissue and Stele
- Plant Cell Structure and Meristems
- Photosynthesis and Carbon Fixation
- Respiration, Metabolism and Enzyme Kinetics
- Plant Breeding and Genetic Transformation
- Economic and Applied Botany
- Plant Pathology and Plant-Microbe Interactions
GATE · XL-S Microbiology
- History and Microscopy Methods
- Microbial Taxonomy and Diversity
- Prokaryotic Cell Structure
- Microbial Growth and Biofilms
- Host Immunity
- Human Infectious Diseases
- Gene Regulation and Bacterial Genetics
GATE · XL-T Zoology
- Population Genetics and Genetic Disorders
- Nucleic Acids, Proteins and Macromolecules
- Enzyme Kinetics and Energy Metabolism
- Comparative Animal Anatomy and Physiology
- Embryonic Development and Gastrulation
- Parasitology and Immune Responses
- Ecosystems, Population Dynamics and Conservation
GATE · XL-U Food Technology
- Carbohydrates and Dietary Fibre
- Human Nutrition and Anti-nutritional Factors
- Foodborne Pathogens, Toxins and Fermented Foods
- Food Preservation, Packaging and Storage
- Cereal, Oil and Plantation Processing
- Fruit, Vegetable, Dairy and Animal Product Processing
- Mass, Momentum and Heat Transfer in Food Engineering