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Define interaction of vitamin c with Pyridoxine?
Pyridoxine is involved in glyconeogenesis through its action in transaminase reactions. Low levels of pyridoxine impair glucose tolerance. The coenzyme form of vitamin B6 or pyridoxal phosphate is responsible for all non-oxidative enzymie amino acid transformations and catalyzes reactions such as decarboxylation, transamination, racemization. PLP has a key role in lipid metabolism and vitamin B6 deficiency lowers body fat, liver lipid levels and impairs degradation of lipids.
What are the main cellular functions of potassium? Besides being significant for the osmotic regulation and for the acid-base equilibrium (pH) potassium is basic for the excita
The vascular tone increases as the arterial size decreases. The tone at any time reflects the effects of excitory and inhibitory pathways. Neurotransmitters, physical forces like s
conductometry and its uses in biology
A) General: umbilical cord Placenta Bone marrow Ophthalmic cornea { conjectiva of the eye } Kidney Spleen (B) Dental: Dental pulp
Hypospadias Hypospadias is the most common congenital anomaly of the penis. In this uretheral opening is situated on ventral side of the shaft of penis in one or several posi
PERIOD S OF CULTURAL EVOUITION AND MODERN MAN - Paleolithic period: Stone age. Age of tools of stones and bones, cave paintings. Mesolithi c period: Age of domesticati
Auxins Auxins are plant growth substances. The term Auxin usually refers to a chemical compound called Indole Acetic Acid (IAA), which is the major natural auxin. In plan
Healthy Person X is walking on level ground. Which of the following is true for the knee extensor muscle of X's right leg during the step cycle? A. The right knee extensor mus
Explain Chronic Infections Fever Chronic Infections Fever: These are generally of longer and sustained duration. The patients have a past history of repeated episodes or con
Define Some Food Related Problems in parkinson's disease? As the disease progresses some food related difficulties appear. These are: 1. Difficulty in food preparation
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