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CHLAMYDIOSISAmongst various causes of morbidity and mortality chlamydiosis is recognized as one of the important infectious conditions and emerging as threat to the livestock due to various disease manifestations and disease syndromes. It has gained an importance and considered as one of the agents responsible for infecting both dams and offsprings, causing production losses due to perinatal morality, abortions, pneumonia, polyarthritis, conjunctivitis, encephalitis, genital infections etc.
Why mosquito bites and it causes itching? A mosquito does not really bite you, of course. It sucks your blood. To help enable effective blood sucking, it firstly injects ant
Iron Deficiency Anaemia This is the most common nutritional and haematologic disorder in infancy and chhildhood in developing countries. It is caused by lack of sufficient i
Which of the following is true for SA node cardiac muscle cells? A. An increase in the binding of norepinephrine to beta-adrenergic receptors in SA node cells will lead to an i
Define Methods of Estimation of Ascorbic Acid (Vitamin C)? Ascorbic acid is also known as vitamin C which is a water soluble vitamin. As you already know, vitamins are a group
Explain ISP The specification of the Association of American Feed Control Officials, Inc. (AAFCO) defines ISP as "Major proteinaceous fraction of soybeans prepared from dehulle
The oxidation of sugar in the cell of higher organisms takes place in the ?
Explain about the Demand curve or schedule in short. The demand curve or demand schedule shows the total quantity purchased through all buyers, within aggregate, into the marke
Q. How many ATP molecules are made after the aerobic respiration and what is the net energetic gain of the process? After aerobic respiration 38 ATP molecules are made with the
Acrylamide gel is a polymer gel used for electrophoresis of DNA or protein to measure their sizes (in the daltons for proteins, or in base pairs for DNA). See "Gel electrophoresis
a) Name two food additives needed to keep food wholesome, and say what they do. b) Name two food additives (or types of additive) which are not necessary for keeping fo
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