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Explain Avoidance of Shock in Nutritional Care?
Loss of plasma proteins lead to decrease in blood volume (hypovolemia) and lowered red blood cell volume causing a potential danger of shock. Adequate intake of protein is, therefore, required as protein deficiency enhances the danger.
Classify suture materials Sutures can broadly be classified into two kinds - Absorbable: will break down harmlessly in the body over time without intervention, Non-absor
COMMON RESPIRATORY DISORDERS: Respiration is one of the most vital functions of the body. The purpose of respiration is to provide oxygen ta the body cells and to remove exc
What are ions? What are the two types of molecules into which ions are classified? Ions are atoms or substances electrically charged by means of loss or gain of electrons.
Glycogen is a multibranched polysaccharide which serves as a part of energy storage in fungi and animals. In humans the glycogen is recognized and stored primarily in the cells of
Stability of Natural Colorants in Foods Many attempts have been made to retain colouration by adding chemicals or modifying processing conditions. Ascorbic acid has been claime
Explain the Procedure for Testing Quality of Water Using Presumptive Test? Now carry out the exercise following the steps indicated herewith. 1. Make 3 series of lactose bro
Wind Strong current of air is known as wind, it is an important ecological factor as it affects plant life mainly on flat plains, along sea coasts and at high altitudes in moun
what are the two main pollutants that contribute to acidic rain?
Amino acids are the subunits ( or the monomers) from which proteins (polymers) are assembled. Each amino acid comprises of an amino functional group, and a carboxyl acid group, an
Define Unintentional Adulteration - Types of Adulteration? These are the contaminations occur unknowingly or incidently in the food during harvesting, handling, transportation,
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