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Explain False Left Ventricular Aneurysm?
False Left Ventricular Aneurysm : False aneurysm develops after acute rupture of an infarct. It is usually fatal, but a few survive because of previous adhesions between parietal pericardium and epicardium. The mouth is usually narrow and the aneurysin may expand and rupture. They occur more often on the diaphragmatic surface.
Doppler colour flow imaging and trans oesophaeal echocardiography help in diagnosing a false aneurysm. Resection is always recommended and carries higher risk than surgery for true aneurysm.
It is mostly spread by sexual contact, blood transfers and from HIV infected mother to child.
Explain the Solid-Liquid Equilibria? A freezing-point curve (freezing point as a function of liquid composition) and a solubility curve (composition of a solution in equilibriu
Define Precaution for Separation of Amino Acids by Paper Chromatography? 1. Hold the paper with the extra strip kept at one side. Handling of whatman paper with hand should be
Define Physiologic Functions of Iodine? Thyroid hormone performs multiple functions as regulator of cell activity and growth. The hormone has crucial metabolic roles in the foe
Q. Working of serotonergic cell bodies? The major site of serotonergic cell bodies is in upper pons and the midbrain, specifically the median and dorsal raphe nuclei and to a l
What is human eye Accommodation The human eye focuses at objects at infinity, without exerting any power. This means that when a person is observing an object at infinity, the
Q. What is constitutional unit of proteins? The constitutional units of proteins are the amino acids.
MITOCHONDRIA (Singular- MITOCHONDRION) These are conspicuous, hollow sac liked cell organelles found in all eukaryotic cells except mature red blood corpuscles RBC s
Signal Transduction The body consists of a huge variety of cell types which must work together to sustain the life of an organism. They must respond to their environment and co
Maintaining the quality of frying oil As frying continues, the level of oil in the fryer depletes. There are two beneficial frying fat quality factors affected during the fryi
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