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Define Water as a temperature regulator?
Water plays an important role in the distribution of heat throughout the body and the regulation of body temperature. Heat is generated in the body due to hard work, exposure to heat, fever or merely by the metabolism of energy-yielding nutrients. The most effective route of heat loss from the body is via the evaporation of water as perspiration from the surface of the skin. When perspiration evaporates, the heat is largely drawn from the body. Under normal circumstances, the body is continuously cooled by the evaporation of perspiration lidoin the surface of the skin, known as insensible perspiration.
History of Ecology The roots of ecology lie in Natural History, which is as old as human civilisation itself. As a matter of fact man indulged in ecology in a practical sort of
Explian Anthropometric measures Anthropometric measures : It measures growth in children and shows changes in weight in all populations that call reflect diseases an
Open Pulmonary Valvotonzy, I nfundibular Resection and Trans Annular Patch : The pulmonary annulus may be narrow based on pre-operative investigations and on measurement
Disaccharides can be understood as follows 1.Sugars made up of the two monosaccharides held together by the covalent bond; like sucrose and lactose . 2. Type of sugar (sacch
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Define the Root Perforation An endodontic perforation is an artificial opening in the tooth or its root, created by clinician during entry to the canal system or by a biologic
Define Ascorbic acid content of white blood cells? The ascorbic acid content of white blood cells and platelets is a good index of the tissue levels of ascorbic acid. The level
Q. Explain Microbiology of vegetables? Ans. All of us are well aware that vegetables are grown in soil, which, we already know, are a rnajor support system for the mi
Research methods used in studying a genetic disease change with technological advances. These changes can be seen in Reading 22.1: Discovering the Huntington Disease Gene, which de
Explain Homogenization Homogenized milk will not be affected, as the fat globules are already broken up. Homogenization increases the viscosity of whole milk but slightly dec
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