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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.
Syngamy - Protozoan The two gametes may be morphologically similar (isogametes) or dissimilar (anisogametes). The gametes also vary in form, they may be flagellated or amoeboi
Air Pollution - Environmental Pollution The threat due to air pollution became apparent only when some severe episodes caused human casualty in USA, Britain (London) and Japan
ROL E OF WATER - In general water constitutes 60-90% of protoplasm. Average 80%. It forms 2/3 of human body weight, i.e. 66.66%. Due to electrophillic nature of O, wa
Q. Are body planes important for identifying anatomical structure? In order to observe and study structural arrangement of the internal organs, body may be divided and sectione
Constrictive Pericarditis : It is usually the end stage of inflammatory process involving pericardium. In developing world, infection with mycobacterium tuberculosis is still com
Categories of Gifted Species This group of nitrogen fixers has been divided into three categories: Rhizobium which includes fast growing species, Bradyrhizobium which
Which is the biological molecule that contains the genetic information that is transmitted hereditarily and controls the cellular functioning? The hereditary molecule that cont
The epidemiology of acute rheumatic fever (ARF) is closely connected with that of group-A beta haemolytic streptococcal pharyngitis, both have a maximum incidence in the age group
Q. What are the functions of the musculoskeletal system? The musculoskeletal system has the functions of protecting and supporting organs, maintenance of the body spatial confo
Explain Deteriorative changes in fats and oils The food products undergo changes in flavour due to the chemical changes occurring in fats and oils present in them. The causativ
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