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Q. Describe ST Segment Depression?
The development of ST-segment depression with exercise is probably the most reliable sign if myocardial ischaemia and appears to be the most useful parameter of prognostic importance. The reported incidence varies from 15 to 40 per cent. It is found that exercise induced ST depression of 1 mm or greater on a submaximal treadmill protocol was highly predictive of subsequent mortality during a one year period. The risk of a cardiac event doubles between ST-segment depression of 1 to 2 mm and ST-segment depression of 2 mm or greater.
Define Essential Parts of Photocolorimeter - Light Source? The light source is usually a tungsten lamp, for wavelength in the visible range (320-700 nm) and a deuterium or hydr
Gene or point mutations occur when the DNA sequence of a gene is altered and the new nucleotide sequence is passed on to the offspring. This occurs either due to addition or deleti
Advantages and Disadvantage of using Turbidity Measurement? Advantages 1. It is an easy, rapid and sensitive technique. 2. Turbidity measurement can be done without destr
Which of the following is true for a primary motor cortex (M1) corticospinal interneuron that produces action potentials during movements of the big toe of the right foot? A. A
What is mitosis
There are a broad range of various process for cloning DNA into either viral or plasmid vectors but the basic scheme of events is frequently same. To clone into a pl
Utilization of Alternate Feed Resources Use of alternate feed resources is one of the potential areas for augmenting feed resource base in the country. However, the use of NCF
Q. Which is the first (human) heart chamber into which blood enters? Where does the blood go after passing that chamber? What is the name of the valve that separates the compartmen
Explain about the Spectrophotometer? The spectrophotometer, a key instrument today in biomedical laboratories, was invented in 1939 by the American chemist Arnold O. Beckman (1
what exactly is oxidation and reduction potential and how its an imp. factor in spoiling meat
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