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Krisha Karki

Krisha Karki is a B.Sc. microbiology student with a passion for writing, and expanding her knowledge is a unique blend of scientific curiosity and creative expression. Likewise, she deeply understands the microscopic world and its intricacies. With a deep-rooted curiosity and an insatiable thirst for knowledge, she eagerly explores the realms of microbiology. Her love for science and technology permeates the writing, infusing it with a unique blend of intellectual rigor and imaginative flair.

Meristem Culture Technique with Method and Uses

March 25, 2025August 3, 2023 by Krisha Karki
Meristem Culture

Meristem culture is a tissue culture technique that helps in the isolation and culture of apical meristem tissue from a plant. The apical meristem is the tip of a plant … Read more

Beyond the Membrane: Understanding Bulk Transport

August 3, 2023August 3, 2023 by Krisha Karki
Bulk Transport

Bulk Transport is a cellular process by which large amounts of material are transported in or out of the cell in membrane-bound sacs called cysts. The membrane is held together … Read more

Budding: Asexual Reproduction in Plants and Hydra

August 3, 2023August 3, 2023 by Krisha Karki
Budding

Budding is a form of asexual reproduction developing a new individual from the same generative anatomical point of the parent organism restricted to specialized areas. However, in some cases, buds … Read more

Vinegar Fermentation: Definition, Process, Production

August 3, 2023August 3, 2023 by Krisha Karki
Vinegar Fermentation

Vinegar fermentation is the process by which ethanol (alcohol) is converted into acetic acid and water by acetic acid bacteria. It is commonly used in cooking, pickling, and as a … Read more

Edible Vaccines: The Future of Immunization

August 3, 2023August 3, 2023 by Krisha Karki
Edible Vaccines

Traditional vaccine administration can be painful, but edible vaccines have come to our rescue. Edible vaccines are produced from one edible part of plants, such as fruits and vegetables, that … Read more

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