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Q. Food borne infections?
Food borne infections, as you may recall reading earlier, are caused by the ingestion of pathogenic microorganisms that penetrate the intestinal mucosa and multiply or migrate into other tissues where they multiply. Common food bome infections include Salmonellosis, Shigellosis, fibrio parahaemolyticus gastroenteritis, E. coli diarrhoea, infective hepatitis etc. Let us study about a few of these infections.
Q. Proteins requirements for ulcerative colitis? Proteins: Patients with ulcerative colitis lose about 4-8 g fecal N2 as compared to the normal excretion of 2 g. In severe ulce
Explain the Composition of Sabouraud Agar? Sabouraud agar is used for cultivation of yeasts and moulds. Peptone - 10.0 gm Dextrose - 40.0 gm Agar - 15.0 gm Distille
Why is a leguminous crop rotation used in agriculture? Leguminous crop rotation and other crop rotations are used in agriculture because in these plants many bacteria significa
a) How would you destarch the leaves of a potted plant? b) How would you check that the destarching had been effective? a) If a potted plant is kept in darkness for
What is scientific investigation?
Q. How is carbon dioxide made by producers and consumers? The Carbon dioxide is made by consumers and producers through cellular respiration.
LDL is heterogeneous (Krauss and Burke, 1982) and can be separated on density gradient ultracentifugation into subclasses that vary in size, density and lipid content. In healthy s
Define Efficiency - terminologies used in chromatography? Efficiency in chromatography is expressed as number of theoretical plates. H = L/N Where, H is heigh
when pollen tube enters the embryo-sac,it has;
ENZYMES OF E.R. Numerous enzymes have been found associated with its membranes, Glucose-6-phosphatase is the marker enzyme of E.R. The chief being those required for the synt
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