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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.
What are the affinities of pteridophytes with gymnosperms?
Tube or Enteral Feeding Ideally the patient must be fed orally, but in cases where the patient is unable to take solid foods, a part or all of intake is usually given by the tu
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
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Causes of Cancer We know earlier that a malignant tumor is a large aggregation of cancer cells, all of them descended from a single founder cell that was once a normal cell wi
Define Nutritional Management of Celiac Disease? A gluten-free diet is the major therapy for celiac disease patients, particularly children, and may be needed for lifelong adhe
Determine the term - techniques visualise anatomy Some techniques visualise anatomy, provide objective confirmation of structural abnormality. These include neuroradiological i
Define briefly about the Seed Proteins? Although a large number of plants produce seeds having protein contents in excess of 15%, only a few are utilized for food, eg. soybean,
SKIN - Largest organ of body. It is covered by hairs or pelage i.e. pillifera. Study of skin is dermatology. Outermost covering of body. Skin is elastic and
In this session's discussion board provide links to the nutrition information for 2 products. The nutrition information should be the type you find on the side of a food product th
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