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Explain the Bunsen Burner?
It is a type of gas burner that gives very hot flame by allowing air to enter at the base and mix with the gas. It is used -
(a) For sterilizing inoculating loop/needle/forcep etc.
(b) For sterilizing mouth of the flask, test tubes and other glass apparatus.
(c) At the time of culturing or transferring the microorganisms to avoid contamination.
Here the sterilization is done with dry heat. If bunsen burner is not available, spirit lamp can be used.
Explain Assessment of Iron Status? In view of widespread iron deficiency, it is important to have reliable and sensitive measures of iron status. Iron status can be assessed by
Silver point extended below canal orifice: - This discrepancy between the round silver wire and an irregularly shaped canal provides the clinician with an opportunity to use so
Define the Marasmic Kwashiorkor? In countries where the incidence of protein-calorie malnutrition (PCM) is high, a large number of cases show signs and symptoms of marasmus and
Intracellular sodium concentration of the motor neuron A complete motor neuron is removed from a frog and placed in normal physiological saline at 1 AM. The neuron is healthy.
DNA (deoxyribonucleic acid) is the molecule which are responsible for storing and transmitting the genetic information. DNA is a double- stranded molecule which is held together b
Quantification of Pulmonary Stenosis : Quantification by ECHO By Valve area Mild > 1.5 cm 2 Moderate 0.5-1.5 cm 2 Severe
What is test battery A series of tests (called a test battery) will be given. One widely used battery is Halstead Reitan, which includes measures of verbal and nonverbal intell
Describe the procedures involved in blood doping. What are the physiological mechanisms behind blood doping that attempt to achieve the desired outcome(s).
AGEING - The appearance of some changes as the body grows older is called ageing. It ultinately leads to death. It can be defined as deteoration in structure and function of
Explain Foaming Properties of proteins To understand the foaming properties of proteins, we need to know some basic aspects of foam foods. Foam foods are usually colloidal disp
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