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Q. Explain about Gastric ulcers?
Gastric ulcers occur in the lesser curvature of the antrum of stomach. A gastric ulcer appears to be caused by reflux of bile and factors that disrupt the mucosa barrier permitting the hydrogen ions to diffuse into the mucosal tissue where they cause damage. The damage causes cell destruction and subsequent ulceration (due to defect in pyloric sphincter). NSAID dramatically increase the risk of ulcers and is related to the systemic inhibition of prostaglandin production. Thus results in impaired defense against acidity by the gastric mucosa. Another pathogenetic factor is H. Pylori infection and the resulting impaired mucosal defence.
How Environmental temperature affect requirement of protein? Environmental temperature: As environmental temperatures rise or fall above or below the range of thermic neutralit
Define National Programmes Targeting Children and Adolescents? Two programmes specially target children and adolescents as a vulnerable group. These are: a) Mid Day Meal Pro
What are the cell types that form the phloem? What are the main features of those cells? The major cells that form the phloem are the sieve elements and the companion cells. Th
Early: Recurrence of angina soon after the patient resumes activities is either due to inadequate 1.evascula1isation or acute graft closure. In the immediate post-operative per
1. In modern blimps, the gas of choice used to inflate them is helium rather than hydrogen. Hydrogen would be lighter, but helium is safer. Compare and contrast the atomic structur
explain mode of nutrition
Soil Water Soil water relationship is very important. In the fist place the supply of large quantities of water is necessary to satisfy the evapo-transpiration requirements of
Shift of the phosphate group from carbon 3 to carbon 2 Shift of thephosphate group form carbon 3 to carbon 2: This reversible reaction is catalyzed by phosphoglycerate mutas
Some of the important food hydrocolloids are listed below: Alginate Carboxymethyl Cellulose Guar gum Gum Arabic Xanthan Gum Carrageenan All h
what exactly is oxidation and reduction potential and how its an imp. factor in spoiling meat
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