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Explain the Root-End Preparation - endodontic surgery
a. Class I type preparation, 3mm depth.
b. Tips are designed in a length of 3 mm to prevent procedural errors.
c. Ultrasonic retrotips have superior operator control, decreased risk of perforation than the micro-handpiece.
d. The frequency "speed" of the ultrasonic tips should not be more than 4000
e. Most ultrasonic tips are:
f. Do light touch cutting with correct amount of water to prevent overheating and crack formation.
Determine the Benedict's Test Glucose in urine is detected by Benedict's method and the test is known as Benedict's test. This test is used to detect glucose in urine (Glycosur
do you think the social and cultural environment of the 18th and 19th centuries helped or hindered the study of microbiology in particular and science in general
Explain National Programmes Targeting Infants and Preschoolers? Infants and preschoolers are the vulnerable sections of the society. To give them due coverage, some national p
Skin The skin or integument is the outer covering of the body and have appendages i.e. nails and hairs. The outer layer of skin is known as epidermis; the inner layer is dermis
What is the thermopenetration concept? The pasteurization of products packed in glass containers leads to a problem of a specific nature, which is referred to as 'thermopenetra
Explain the cell cycle in details? Most cells of higher organisms follow a cyclic pattern of division. The bulk of the cycle consists of the stage known as interphase, the peri
Given our knowledge so far we now need to evaluate if it is feasible to run the process in the designed vessel. We therefore need to compare the oxygen uptake rate and the oxygen t
prove oxygen is produced during photosynthesis in the presence of light
Q. How can the blood coagulation (clotting) process be described? Blood clotting encompasses a sequence of chemical reactions whose respective products are enzymes that catalyz
Define Meat as a Rich Source of Protein? Skeletal or striated muscles are used for food purposes. Flesh of cattle, sheep and swine comprise most of the meat contents. Edible me
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