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Explain Proteins as lubricants?
The mucous of the respiratory tract, oral cavity, vaginal tract and the rectal cavity reduces the irritation which might be caused by materials moving through these passages. This inucous is a mucoprotein, a conjugated protein which contains hexosamine. Proteins as lubricants also surround the joints and facilitate their movement. The absence of these lubricants or substantial decrease in their fluidity through deposition of minerals makes skeletal movement difficult and painful.
In experimental studies, gene therapy has been shown to improve failing human myocardial function. The abnormal function of myocytes obtained from patients with dilated cardiomyop
Types of Surgery : Pulmonary valve replacement using pulmonary or aortic allograft is the procedure of choice. It increases R.V. ejection fraction, decreases R.V. end diastolic p
Protein of Animal Origin - Meat Meat: Skeletal or striated muscles are used for food purposes. Flesh of cattle, sheep and swine comprise most of the meat contents. Edible mea
Biological effects: Aflatoxins are acute hepatotoxins and are known to be carcinogenic in some animal species as rat. Aflatoxin B1 is acutely toxic and is responsible for liver nec
You are setting up a PCR reaction. a) The total volume of your reaction is 50 uL. Your stock primer solutions are 25 mM each. You want a final concentration of primer of 1 mM in yo
You have 200 cells and find 120 in interphase, 57 in prophase, 8 in prometaphase, and 5 in metaphase, 8 in anaphase and 2 in telophase. (None in G0 phase). it takes 18 hours to com
Q. What are imago and nymph? Nymphs are larvae of hemimetabolic insects (like grasshoppers). They are very similar to the adult insect although smaller, In holometabolic insect
Diversity is defined as the no of species present in a community termed as "species richness". We can represent species biodiversity at different geographical scales as alpha, beta
Explain about the Fructnns as Food Ingredients? Oligosaccharides have several functional/technological attributes that give them a potential for incorporation into foods. They
Fl u o r osi s Continual ingestion of small amount of fluoride through feed or water leads to fluorosis in animals. The toxic effects are based on amount of fluorine inges
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