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Energy
Energy: Fever is characterized by elevation of BMR, thus caloric requirements are increased.. The increase in caloric needs is dependent on severity of infection and degree of rise of temperature. During fevers there is a decrease in appetite, as well as, a decreased tolerance due to enteric infection, thus a desired increase in calories is 10-20% above the normal recommended requirements. The actual intake can be adjusted and give as per patients' tolerance.
Actinomyces Members of the genus Actinomyces are facultative anerobic, gram-positive, non acid-fast, non-spore forming, nonhaemolytic rods. All Actinomyces require rich media
Name the Foods to avoid in soft diet include: Fried foods and nuts, rich pastries and desserts, Raw vegetables, Heavily spiced foods, Gas-forming vegetables, S
Stratification of Vegetation - Qualitative Characters Stratification of vegetation is another important feature of plant communities. There are different vertical strata in di
Q. What is genetic engineering? Genetic engineering, It is also known as molecular cloning or gene cloning, is artificial recombination of nucleic acid molecules in a test tube
Explain in details Class Hirudenia - Leeches? This group includes the leeches. Most leeches grow in tropical freshwater habitats, and are familiar to most people as bloodsucker
What is L forms of bacteria?
CONDITIONE D REFLEX - Response which is achieved by training is conditioned reflex. I. P. Pavlov in 1920 displayed it by experimenting on dog. These are voluntary in
Define Types of Root Canal Perforations According to location According to location (level) in relation to crestal bone): Coronal perforation: (supragingival) coronal to
Explain some Advantages of Most Probable Number? 1. It is simple and method of choice for determining fecal coliform densities. 2. Results of different laboratories are comp
Q. Why are most ammoniotelic beings aquatic animals? Aquatic animals like crustaceans, amphibian larvae and bony fishes generally are ammoniotelic since ammonia diffuses more e
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