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Fluorosis, Fl u o r osi s Continual ingestion of small amount of f...

Fl u o r osi s Continual ingestion of small amount of fluoride through feed or water leads to fluorosis in animals. The toxic effects are based on amount of fluorine inges

What is the procedure of normal saline dressing, What is the Procedure of N...

What is the Procedure of Normal saline dressing 1. First collect the supplies near the patient. Place should be clean with good lighting where it is easy to work. Use a newspap

Fundamental cardiac unit, The fundamental contractile unit is the sarcomere...

The fundamental contractile unit is the sarcomere. Each muscle cell apart from the nucleus, mitochondria and other structures contains parallel fibrils. Sarcomere is a subunit of t

Illustrate the thin and think filaments in the muscle fiber, Illustrate the...

Illustrate the thin and think filaments in the muscle fiber A healthy skeletal muscle fiber is isolated and has no external forces on it.  It has normal intracellular levels of

What is working memory, Q. What is Working Memory? Working Memory: It h...

Q. What is Working Memory? Working Memory: It has often been suggested that memory does not always work in three stage sequence and the model of memory system comprising of sen

Binomial nomenclature, Binomial Nomenclature The modern system of clas...

Binomial Nomenclature The modern system of classification (Binomial nomenclature) accepted by biologists today was proposed in 1758 by the Swedish botanist Linnaeus (1707-1778

Carbohydrates, Carbohydrates These form about 1%part of protoplasm, the...

Carbohydrates These form about 1%part of protoplasm, they are comparatively simpler compounds of carbon, hydrogen and oxygen in the ratio 1:2:1 The ratio hydrogen to oxygen is

Pulses - hypertension, Pulses Careful examination of both upper and lo...

Pulses Careful examination of both upper and lower limb pulses is useful in detecting coarctation, and other arterial stenosis. The carotid arteries should be checked for sten

Explain functional properties of food lipids, Functional properties of food...

Functional properties of food lipids Chemically, fats and oils, as you may already know by now, are a combination of glycerol and fatty acids. The glycerol molecule has three s

Gas exchange, Gas Exchange Gill surface area must be large enough to p...

Gas Exchange Gill surface area must be large enough to provide adequate exchange of gases. Therefore, highly active fish have largest relative gill area. Figure compares highl

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