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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.
Principle for Estimation of Percentage of Reducing and Total Sugar by Fehling Soxhlet Method? Reducing sugars are those which have free sugar groups and hence may be estimated
Q. How does the sodium-potassium pump present in the cell membrane work? What is the significance of this protein for the cell? The sodium-potassium pump is the transport prote
Future - Development Biology Fertilization in flowering plants is essential for sustaining life on earth. Production of most crops depends on the effectivity of the fertilisat
Q. Cardiac Catheterization of mitral stenosis? Cardiac catheterization is rarely needed to diagnose mitral stenosis. An end diastolic gradient more than 5 mm Hg. across mitral
Generalised Seizures Generalised seizures are bilaterally symmetrical without focal onset. One subtype, the grand mal attack, is characterised by loss of consciousness and by s
What is the life cycle of the gymnosperms? As all plants they show a diplobiontic life cycle, i.e., alternation of generations with diploid and haploid stages. The lasting (fin
FAC E - It lies under the anterior part of cranium. It is composed of 14 bones. These includes 2 nasals, 2 maxillae, 2 palatine, 2 zygomatic, 2 lacrymals, 2 inferior
Leaf silhouettes Place a leaf on a sheet of white paper and hold it securely with thumb or finger. Press a piece of natural or artificial sponge next to an ink pad. With short,
Alkaline slant - Observation for Carbohydrate Utilization Pattern Test Alkaline slant (red) and acid butt (yellow) with or without gas production - This indicates fermentation
Dextrin Polymers of D-glucose, formed due to partial hydrolysis of starch by enzymes.
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