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Explain about the Deranged lipid profile?
Lipids, as you are already aware, are important dietary constituents that include fats, steroids, phospholipids and glycolipids. A number of vitamins and essential fatty acids are associated with them. In obese individuals, the lipid profile is usually deranged. The triglyceride values are generally high and HDL cholesterol is low. Both triglycerides and HDL cholesterol are synthesized from products of digestion of dietary fats. With weight reduction, both these levels come back to normal.
CHONDROITI N SULPHATE It is a linear polymer of sulphated N-acetylgalactosamine alternating with glucuronic or iduronic acid. The complex also occurs in skin, tendon and ca
UNDERS T ANDIN G LIF E - Presence of protoplasm is the important feature of life which acts the site of metabolism. Maintenance of life by protoplasm requires conti
Determine the Principle of neuropsychological assessment The neuropsychological assessment of school age of children and adolescents is not primarily a technological enterpris
Explain some Advantages of Most Probable Number? 1. It is simple and method of choice for determining fecal coliform densities. 2. Results of different laboratories are comp
Classification of Viruses No evolutionary or phylogenetic exist between viruses. A nature system of classification cannot, therefore, be devised for viruses. Holmes (1948)
Describe ASD closure and VSD closure in heart dieases? ASD Closures : Small ASD's can be closed directly. Others will need a pericardial patch. Piimum ASD and Sinus Venosus A
excretory organs in spiders?
GOLGI APPARATUS Camillo Golgi in 1898 discovered a reticular structure in the cytoplasm of nerve cells with the help of metal impregnation technique using silver nitrate for whic
What is Thermoregulation in Cold? Heat production parallels the increase in O 2 uptake, the magnitude of which depends on the muscle mass .engaged in slivering or work and the
What do digestive enzymes do to food? Digestive enzymes suspend food; make food soluble, break large insoluble food molecules into smaller, soluble molecules
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