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Ritonavir (RTV, Norvir)
Ritonavir is well absorbed from the gastrointestinal tract and at full doses potently inhibits HIV, but due to poor tolerability it is now used mainly in doses of 100 to 400 mg b.i.d. to enhance the serum concentrations and decrease the dosage frequency of other protease inhibitors.
Q. Explain Femoral Approach? This approach involves the insertion of a catheter over a guidewire i.e. inserted into a sheath in the right femoral artery. Systemic anticoagulati
Q. Describe Ecological phytosociological? Field studies are desirable for an understanding of the relationship of any group of plants. If it is not possible to study the plants
Concerning tissue complexity how different are cnidarians from poriferans? Cnidarians have true tissue differentiation, they present separate organized tissues in the body. Por
Define Types of Non Enzymatic Browning Reaction? Two major types of non enzymatic browning reaction have been recognized to occur in foods during processing. 1. Maillard Rea
Carboxypeptidase The inactive zymogen procarboxypeptidase is activated by trypsin .The further action on the polypeptides is carried out by carboxypeptidase which attac
Food borne intoxications are basically food borne illness caused due to ingestion of toxin produced my microorganisms (mycotoxins, bacterial toxins). Natural toxins present in food
What is Chromosomes ? The terminology used to describe DNA replication may sometimes be confusing. Originally, the term "chromosome" referred to the structures seen through the
TRISACCHARIDES The oligosaccharides are made of three monosaccharide residues. A common trisaccharides is Raffinose which is formed by condensation of galactose-glucose-fr
Explain Denaturation and coagulation Denaturation and coagulation of the proteins are considered to be the chemical changes, since they involve the unfolding of proteins, whic
Explain about the Food Science and Technology? Food Science and Technology are so inextricably linked that usually these are treated as one field of study. While Food Science d
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