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Explain Endocarditis
The risk of endocarditis is considered high in patients with last bacterial endocarditis, prosthetic heart valves, complex cyanotic congenital heart disease like tetralogy of Fallot, or surgically constructed systemic pulmonary shunts or conduits. The risk is considered sufficient to justify prophylaxis in patients with other forms of congenital cardiac malformation (but not isolated secundumatrial septal defect), acquired valvular disease (like rheumatic), hypertrophic cardiomyopathy, and mitral valve prolapse with thickened leaflets or regurgitation.
Contractile vacuole - Protozoans The contractile vacuoles may differ in complexity in various groups of protozoans. In amoebae the vacuoles are carried around in the cytoplasm
Explain of Functional property Browning/Flavour/ Aroma Mode of action Proteins contribute to browning by reacting with lactose and other reducing sugars present in a form
facilitation model with representation
Demonstrate the structure of mitochondria The structure of mitochondria has been examined in great detail with the aid of the electron microscope, and it is now possible to des
The mathematical, statistical and computing methods that aim to resolve biological queries using DNA and amino acid sequences and related information is called as Bioinformatics.
Heat production and respiratory quotient for foodstuff types The heat produced during the metabolic activities of the body helps in maintaining the body temperature. Generally
Problem 1: "Structural Genomics aims at determination of the 3D structure of all proteins". Describe with techniques Show genomic techniques for determination of 3D struc
Many of the free energy free during the oxidation of glucose to CO 2 is retained in the decreasing coenzymes NADH and FADH 2 producing while glycolysis and the citric acid cycle.
Q. Of which substance do elastic fibers of the connective tissue are made? What are few functions of these fibers? The elastic fibers are made of a protein called as elastin.
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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