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Explain Prophylaxis with antimicrobial
Prophylaxis with antimicrobials has decreased the incidence of surgical site infection after head and neck operations that involve an incision through the oral or pharyngeal mucosa. One study in 74 patients undergoing surgery for head and neck cancer who received clindamycin beginning immediately preoperatively found no difference in infectious complications between continuing the drug for 24 hours (3 doses) or 5 days (15 doses); unfortunately, there was no single-dose group.
An increase in blood plasma levels of parathyroid hormone A. occurs in response to enhance in the levels of calcium ions in blood plasma. B. leads to enhance in the amou
Q. What are flagella and cilia and how do these structures acquire movement? What are some examples of flagellated and ciliated cells in humans? Flagella and Cilia are structur
Q. What are the events that mark the end and the beginning of the second interphase period and what happens in the cell in this period? The second interphase period is the S, i
Part of the endocrine system in humans, these 2 glands are small bodies located at upper end of every kidney. While these glands perform a range of functions, two of the most signi
Explain Milling extraction rate The chemical composition of the flour depends on the milling extraction rate. Increasing the rate of flour extraction decreases the proportion
MORPHOLOGICAL AND ANATOMICAL EVIDENCES - (i ) HOMOLOGOUS ORGANS - The organs apparently similar or dissimilar in structure and function, but of similar embryonic origi
Define SEPSIS - Nutrition during Stress? Sepsis is defined as the presence of an infection due to an identifiable organism. Bacteria and their toxins lead to a strong inflammat
Explain how a water molecule is produced when glucose and fructose undergo a condensation reaction. The glucose molecule releases a hydroxide ion, OH -, and the fructose molec
Explain about the Food Spoilage? Foods gradually undergo deterioration or spoilage from the time they are harvested, caught, slaughtered or manufactured. Therefore, delay in th
The food components are in the form of solids, in solutions or in the form of colloids - sols or emulsions. The properties of these components determine the quality of food. The
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