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Q. Describe the rationale behind sterilization?
Rationale for sterilization: Source of potential infection that exists in dental office include hands, saliva, nasal secretion, blood, clothing & hair as well as dental instrument and equipment. Infectious microbial agents can spread by direct contact, indirect contact via a contaminated surface or material, spattering of secretions and aerolisation
Hence goal of sterilization is to reduce the dose of microorganisms that may be shared between individuals and contaminated surfaces.
Pressure Gradient You know that air pressure is the weight of the atmosphere over a unit area of the earth's surface. The average air pressure at sea level is approximately 1 k
Which of the following serves as an actuating signal, or as part of an actuating signal, in a negative feedback system? A. Action potentials in sympathetic neurons that release
What should be the minimal distance between the implants or an implant and a natural tooth. The minimal distance between the implant and the adjacent tooth should be 1.5 -2 mm
If levels of ATP become high in a cell (i.e more than the cell needs at that time), describe the mechanism that the cell would use to alleviate this situation (include the name of
Which of the following statement is false regarding the method of recombination or crossing-over? A. Crossing-over takes place during prophase I of meiosis B. Recombination
Define Tests of Cardiovascular Endurance? Cardiovascular endurance or aerobic fitness is the ability to exercise continuously for extended periods without tiring. It can be me
Q. What are the major types of lipids? The main types of lipids are phospholipids, triglycerides (fats and oils), waxes and steroids.
Injury to adrenal cortex is not likely to affect the secretion of which one of the following? 1. Aldosterone 2. Both Androstenedione and Dehydroepiandrosterone 3. Adrenali
Explain Non-Glycerides in Edible Oils? You may be aware of the fact that the glyceride fraction (an ester of glycerol and fatty acids that occurs naturally as fats and fatty oi
Define Nutritive aspects of food constituents and effect of processing and handling? Nutrient stability; effects on nutrients of agricultural practices, handling, processing an
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