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Hazard identification
We start the process of risk assessment by first identifying the hazard. The goal of hazard identification is to identification potential adverse health effects in humans associated with exposure to a chemical, the likelihood of such effects occurring and the certainty or uncertainty associated with such effects. In this context, the hazard identification does not imply the quantitative extrapolation of risk for exposed human populations as in the dose-response and risk characterization step, but rather an evaluation of the qualitative likelihood of the effect occurring in exposed human populations.
Q. How are gases exchanged in sponges? The gas exchange in sponges happens by diffusion from the exterior to the cells that absorb molecular oxygen and liberate carbon dioxide.
Describe the Plasma Homocysteine levels ? Several studies have investigated the contribution of homocysteine to CVD risk both among immigrant Indians and those living in India.
Inversion We know that atmosphere is heated from below and warm air rises, but air can be prevented from rising by a condition known as inversion. An inversion refers to a situ
Response to Cold - Responses of Plants to Stress Let us first see what happen to a plant when it is exposed to a cold climate with temperatures below 0°C. If the temperature i
What is Satisfactory health The implants shows history of or potential for problems though they exhibit health. The features or clinical conditions which are representative of
What is the excreatory organ in agama lizard
Better coal should have following characteristics (1) It should have high calorific value. (2) It should have low moisture content. (3) It should have low ash conte
Q. What structure of the eye produces tears? Lachrymal gland, which is a part of larger lachrymal apparatus, produces tears that flow over anterior surface of the eye. Most of
Q. (a) In droplet infection (i) where do the droplets come from, (ii) what infective agents might they contain? (b) Give two examples of diseases normally spread
Measurement of Functional Property of fats and oil Fats and oils have several functional properties that affect the quality of processed foods. In deep fat frying, the roles p
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