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Q. Common Disorders of Coronary Heart Diseases?
We shall deal with different types of heart diseases, their- etiology, symptoms, complications, as well as, nutrition and dietary management goals. We shall begin our discussions with dyslipidemia/hyperlipidemia which are directly and most closely associated with the development of atherosclerosis. Subsequently we shall learn about hypertension, angina pectoris, myocardial infarction, congestive cardiac failure and rheumatic heart diseases. However, the planning of diets for these disease conditions shall be taken up in the Practical Manual (MFNL-005). So here let us begin our discussion with dyslipidemia.
Pressure and Continuity Pressure Water pressure increases with depth which varies in the ocean from 1 atmosphere where at the surface to 1000 atmosphere at the greatest
Q. How chloroplasts multiply? Like mitochondria chloroplasts have their own the DNA, ribosomes and RNA and they self-replicate through binary division.
Pound cake test In some cases, oil or margarine creaming volume is most accuratelymeasured by preparing a regular pound cake, omitting the chemical leavener andmeasuring the vo
Q. How is digestion performed in protozoans? Digestion in protozoans is intracellular digestion organic material degraded inside the cell and is internalized. Protozoans get
hmp shunt introduction types significant
Apex locator in retreatment cases: - Electronic apex locators may give misread for working length when gutta-percha is initially being removed. - Due to that file beging
Mitochondria, which fuel life's processes in all cells, uses nutrients from digested food and oxygen which has diffused across cell surface. In freshwater protozoans water expulsio
Explain the Solid-Liquid Equilibria? A freezing-point curve (freezing point as a function of liquid composition) and a solubility curve (composition of a solution in equilibriu
Based on the information given in each description, determine if the transporter is likely a channel or a carrier. This transporter shows increasing rate of transport with increasi
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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