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The movement of Na+ and glucose from the lumen of the intestine across the epithelial cell to the blood sets up a dissimilarity in osmotic pressure across the cell. As per the result, water flows by the cell, across the apical and basolateral membranes by easy diffusion. Therefore the uptake of water needs both Na+ and glucose (or amino acids) to be present in the lumen of the intestine. The incidence of water alone in the lumen of the intestine is much fewer effective. That is the basis of glucose rehydration therapy as a remedy for dehydration; a solution of glucose and salt (NaCl) is administered to the patient. This is a easy inexpensive but very extremely significant treatment that has saved the lives of a lot of infants in developing countries who would have otherwise died of the effects of dehydration, commonly associated with diarrhea.
Culture Medium - Techniques of Plant Tissue Culture In nature green plants are capable of synthesizing organic compounds necessary for their growth and development from the mi
Two major objectives must be achieved to treat IE effectively. The infecting micro-organism in the vegetation must be eradicated. Also, invasive, destructive intracardiac and foca
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Define the Micronutrient Deficiencies? In the previous section, we learnt about macronutrient deficiencies i.e. protein energy malnutrition in children. We are now aware that t
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what is the role of cholesterol in membrane fluidity?
Explain biological aspects of nutrition Traditionally nutritionists have focused largely (or almost fully) on . However, we have realized over the years, that physiological bio
Q. Of which type of defense cell do worm infections stimulate the multiplication? The main leukocytes that generally participate and multiply in the defense against worm infect
Foetal maceration and mummification Foetal mummification occurs when the foetus dies in the uterus in the absence of air and bacterial contamination and the cervix remains tig
Maintaining the quality of frying oil As frying continues, the level of oil in the fryer depletes. There are two beneficial frying fat quality factors affected during the fryi
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