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Explain the relationship between an agonist muscle and its antagonist as it relates to positional control, functional movement and neuromuscular activation. For example, how the two interact if the goal is to maintain erect standing posture and position of the trunk as compared to during active movement of the trunk and how does the activation of an agonist during movement relate to activation of the antagonist during movement?
Pigs This is a sub-acute or chronic infection manifested by abortion, sterility, high piglet mortality and orchitis in pigs. Br. suis causes brucellosis among pigs. It is morph
Expressed sequence tag (EST) is the short part of DNA sequence of corresponding to the fragment of the complementary DNA (made from the cell's messenger RNA). ESTs have been taken
Suppose the following base sequence was found in a 21 base DNA polymer. 3' TAC TTA GGC TCC GTT CAG ATT 5' 1. Provide the nucleotide sequence complementary
Class of Subphylum Uniramia - Insecta Class Insecta consists of nearly a million described species. There are more species of insects as compared to all the other species of a
Technique: Careful re-opening of sternum and release of steinum from the underlying adhesion is done. Femoral artery and vein are exposed for going on femoro fenioral bypass
Define the meaning of Population Structure? The structure of population can be viewed as to how the population is composed of in terms of age and sex. The structure of populati
Q. What is the phenomenon called as "red tide"? Which ambiental harms can it cause? Red tide is a phenomenon that takes place when dinoflagellates algae from the pyrrophyte gro
Explain about the Food analysis and chemistry? Investigation of the basic composition and physical, organic and biochemical properties of food constituents at the molecular lev
The Term "Green House" effect was first introduced by j. Fourier in 1827. The green house effects are the rise in temperature of earth because certain gases in the atmosphere (CO2,
Q. Give some Chlorine-releasing compound? Of all the chlorine - releasing compounds, hypochlorites have been the choice disinfectants used in food industry. The hypoc
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