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Q. Explain about Microwave irradiation?
Most micro-organisms are destroyed by the action of microwave of a frequency of about 2450 MHz and a wavelength of 12.24 cm. The water contained within the waste is rapidly heated by the microwaves and the infectious components are destroyed by heat conduction.
Land disposal
There are two types of disposal land:
1. Open dumps
2. Sanitary landfills
Health care waste should not be deposited on or around open dumps. The risk of either people or animals coming into contact with infectious pathogens is obvious.
The next step in the nitrogen cycle is the assimilation of inorganic nitrogen in the type of ammonia into organic nitrogen-having compounds. Total organisms assimilate ammonia by
every facs available
How dynamic biological processes represented as network? Many dynamic biological processes throughout a wide range of ecological scales are easily represented as dynamical netw
Which of the subsequent statements concerning platelets is INCORRECT. Platelets: a) Are between 1/2 and 1/3 the diameter of the red cell b) Are roughly disk-shaped c) Hav
Caseous lymphadenitis Caseous lymphadenitis is a chronic disease of sheep and goats. It is characterized by abscess formation in lymph nodes and sometimes in lungs and other organ
PHYLUM PROTOZOA Definition and Introduction All unicellular ( or acellular ) eukaryotic animals. Most primitive (Gr. Protos = first=zoon= animals ) organisms
Explain about Oil-bearing fruits Oil-bearing fruits, nuts and seeds have been grown and used for food for many centuries. More than 100 varieties of plants are known to have oi
Q. Define Lipoprotein Metabolism? Lipoproteins serve to transport absorbed dietary fat and endogenously synthesized cholesterol and triglyceride. Nevertheless, it is possible t
How are the proteins important in metabolism of lens? Proteins Physical slate of protein is important for transparency of lens. Morner first time classified protein of l
What are the non-protein ingredients The methods utilized for the removal of non-protein ingredients should be such that it should not affect the nutritional and functional pro
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