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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.
Explain about the Shade Drying? Shade drying is carried out for products which can lose their colour and/or turn brown if put in direct sunlight. Products that have naturally v
Q. How is the depolarization of the neuronal plasma membrane generated? How does the cell return to its original rest? When the neuron receives a stimulus by the permeability o
SURGERY FOR CORONARY ARTERY DISEASE : Stenotic coronary artery disease (CAD) is caused by the thickening and narrowing of the coronary arteries (Atherosclerosis). Initially it cau
What is Class Chondrichthyes? Class Chondrichthyes takes its name from two Greek words. "Chondros"; means cartilage, and "ichthys"; refers to fish, therefore the name "cartilag
Valves of the Heart There are four valves which are flap-like structures that function to maintain unidirectional (forward) blood flow through the heart chambers. These va
Medical Management In chronic renal failure there is irreversible renal failure. The goals of medical management are: To promote maximal renal function To ma
Q. Define Mushroom Poisoning? Mushroom poisoning is caused by the consumption of raw or cooked fruiting bodies (mushrooms, toadstools) of a number of species of higher fungl.
Q. Reduction in left ventricular? Vasodilators improve stroke volume, and reduce degree of regurgitation. This results from decrease in systemic vascular resistance and leads t
File & chemical removal of gutta percha: - K-type file & chloroform is the best choice in small and curved canals. - The pulp chamber floated with chloroform, then k-typ
Explain nutritional properties of the eggs Drying of eggs under normal conditions causes little loss of the nutritional properties of the eggs. Vitamin A, vitamin B, thiamine,
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