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Method for Radiographic evaluation of the outcome or RCT
Ørstavik and associates suggest the use of the periapical index (PAI) for radiographic evaluation of the outcome of root canal treatment. The PAI relies on the comparison of the radiographs with a set of five radiographic images reported by Brynolf in 1967.17 These images represent a radiographically healthy periapex (score 1) to a large periapical lesion (score 5). Each of the preoperative and recall radiographs is assigned a score according to its resemblance to one of the five reference images. The outcome of root canal treatment using PAI can be classified as "healing" if the lesion size is reduced, "healed" if the lesion has been completely eliminated, or "developing" if a new lesion has formed.
Wastes are classified into following categories: 1. Biodegradable wastes: The waste materials that can be degraded by micro-organisms are called biodegradable wastes. Th
nutrition requirement for protoa
The clinical manifestations of IE result from the local destructive effects of intracardiac infection; the embolization of bland or septic fragments of vegetations to
Note on production of haploid by tissue culture.
Define Clinical Manifestations and Nutritional Problems Associated with Cancer? In the previous section we learnt that cancer results in several changes in the metabolism of ca
Name the location and function of Meibomian glands in the human eye. a) What is cryopreservation? Give its single use. b) Commercial importance of cryopreservation is relate
Alterations occuring in cereal & cereal products, legumes You are already aware of the chemical composition of cereals and pulses. We will now look into changes occurring in t
a) How do copper and hormone releasing IUDs act as contraceptives? Describe. b) If you squeeze a seed of orange you may be observe many embryos of different sizes. How is it
Q. What is the chemical equation of the formation of bicarbonate from water and carbon dioxide? What is the enzyme that catalyzes this reaction? The chemical equation of the ch
Protein Stabilized Food Emulsions Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in the stab
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