Heparin, Biology

Assignment Help:

HEPARIN

  1. It is highly sulphated mucopolysaccharide made of alternate units of glucosamine and glucuronic acid.
  2. Heparin is mainly produced by liver and mast cells.
  3. It is most abundant in blood and connective tissue.
  4. The mucopolysaccharide inhibits blood coagulation inside the blood vessels.
  5. It is used as anticoagulant.
  6. Enzyme thrombokinase supresses the activity of heparin.

Related Discussions:- Heparin

What is cold-shortening, What is cold-shortening It is important to poi...

What is cold-shortening It is important to point out that over-effective chilling of hot carcasses can lead to toughness. If the temperature of the meat (muscles) can be reduce

Floral apex, Floral Apex Each plant must pass through a minimal 'ripe...

Floral Apex Each plant must pass through a minimal 'ripeness to flower' stage. That is, even to perceive and respond to a specific photoperiodic regime, a plant must be ready

Importance of inherited characteristics in their explanation, QUESTION ...

QUESTION Behaviourists underestimate the importance of biological factors such as the inherited factors, by emphasizing the simple approach of Stimulus-Response to explain beha

Supply of animals in lab, Supply of Animals: Lab animals must be obtained ...

Supply of Animals: Lab animals must be obtained from accredited dealers and by accredited dealers, we mean suppliers in the business of supplying animals for lab use, and not from

Growth regulators, Growth Regulators Besides the major five hormones, ...

Growth Regulators Besides the major five hormones, polyamines can also exert regulatory control over growth and development at micromolar concentrations. They are widespread a

Define information required for management of emergencies, Define Informati...

Define Information Required for Management of Emergencies? Management or intervention needs accurate information about the actual situation and includes many non-nutritional co

Measurement of colour in foods, Q. Measurement of Colour in Foods? A nu...

Q. Measurement of Colour in Foods? A number of instruments are used for colour measurements in food.  a) A simple method is to match the colour of a food with coloured chips

Combination of meat products, C o mbination of meat products Combinin...

C o mbination of meat products Combining meats and byproducts of different species to produce value added products results in complementation and supplementation of their qua

What is a species, What is a species? A species is a set of living bei...

What is a species? A species is a set of living beings able to cross between themselves generating fertile offspring. This method though does not apply to individuals of ex

Define the phytate and protein interaction, Define the Phytate and Protein ...

Define the Phytate and Protein Interaction? You may be more familiar with phytate's role in mineral absorption. However phytates also bind with starch and protein. Depending on

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd