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Explain Basic Concepts of Nutrition Science?
Food is the very basis of our life, the food we eat, though the process of digestion, we know, is converted into nutrients, and these nutrients are absorbed, transported to different parts of the body, and utilized for the clay-to-day functioning, at the end of which they are disposed of by further metabolism and transformation into the end products. We need to consume a variety of foods in order to remain healthy. A simple thumb rule is to classify foods into different food groups. The basic seven-food groups concept is useful in getting a balanced diet that helps us to remain healthy.
Surface area The rate of oxidation increases in direct proportion to the surface area of the lipid exposed to air. Furthermore, as surface - volume ratio is increased; a given
Difference between unconditioned and conditioned reflex action- S.NO . 1. UNCONDITIONED It is inborn CONDITIONED
What are coacervates? Coarcervates are small structures made of the aggregation of organic molecules under water solution. By electrical attraction the molecules join into bigg
Difference between Sympathetic and Parasympathetic Nervous System - S.NO . SYM P A THETIC PERASYM P A THETIC 1.
Supply of Animals: Lab animals must be obtained from accredited dealers and by accredited dealers, we mean suppliers in the business of supplying animals for lab use, and not from
Reversible airways obstructive disease, advanced heart block, or episodic decompensation. Vasodilators Agents that dilate arteriolar smooth muscle and lower peripheral vascu
1. FIBROU S OR IMMOVABLE JOINTS - Occur between the bones of cranium & in the tooth suckets commonly in the form of sutures. 2 . CARTILAGINOUR OR SLIGHTLY MOVAB
physiology of skin
Cardiac Care on Admission (First two hours) ECG is monitored by more than one lead (three to five). Left atrial pressure, arterial BP, central venous pressure, respiration
Criteria for Diagnosis of Respiratory Failure PaO 2 , PaCO 2 , > 50 mm Hg. Vital Capacity Respiration > 30/min or below 8/min.
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