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Explain Skeletal muscle
Skeletal muscle has low activity of glucose-6-phosphate dehydogenase. Yet, like most other tissues it can synthesize ribose-5-phosphate. This is.probably accomplished by a reversal of the shunt pathway utilizing fructose-6-phosphate and glyceraldehyde-3- phosphate and the enzymes transketolase and transaldolase. Both fructose-6-phosphate and glyceraldehyde-3-phosphate are utilized in Embden-Meyerhof pathway for glycolysis. Hence it is not necessary to have a completely functioning HMP pathway for a tissue to synthesize ribose-5-phosphate.
Human respiration Human beings are adopted for terrestrial mode of life. They conduct pulmonary respiration. This system consists of external nostrils, nasal cavities, pharyn
Epithelial cells of the kidney proximal tubule ? A. The sodium-glucose co-transporter in the luminal membrane is responsible for the net flux of glucose from luminal space to
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Blood functions to maintain homeostasis in the human body through all but which of the following: Answer moving carbon dioxide away from cells following completion of aerobic metab
Explain the blood vitreous barrier as the physio-chemical property. Blood Vitreous Barrier: The blood vitreous barrier consists of three components: Tight junctional comp
Lamivudine This oral antiretroviral nucleoside analog used to treat HIV is also FDA-approved for treatment of chronic HBV infection. A trial in Asian patients with chronic HBV
Hirschsprungs Disease (Congenital Megacolon): This is also known as congenital megacolon. There is absence of ganglion cells, submucus plexus and intramural plexus (parasym
Q. Briefly explain about Type Specimens ? The specimens on which the names of the species are based are kept as type specimens. Do not replace these specimens because these wi
Define Causes of Vitamin A Deficiency - Inadequate diet? A child is born with poor stores of vitamins and minerals due to maternal malnutrition. Diets of pregnant women are def
One of man's oldest methods of preserving foods is drying or desiccation. The preservation of foods by drying is a direct result of removal of moisture. Microorganisms need water
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