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In the early 1970's, Schroeder and his group designed a single stage implant system known by the name of ITI Implant System. They demonstrated that one-stage implant can also result in direct bone to implant contact and named this phenomenon as "functional ankylosis". The initial surface characteristics was plasma sprayed titanium coating which in recent years have changed to a sand blasted acid etched surface.
Explain the effect on Minerals of the Human milk? There appears to be no relationship between dietary intake and concentrations in milk for copper, iron or zinc. Iron supplemen
Q. What is Salty taste? Various ions both cations and anions are responsible for the salty taste. These include: K (Potassium), Na (Sodium), Li (Lithium), Cl, Br (Bromine), I (
What is Trophic Levels and Food Webs? Trophic Levels and Food Webs : Energy flows and nutrients are cycled through an ecosystem via organisms that feed on one another. When c
Explain the Direct Microscopic Counts (DMC) The process includes making a smear of food sample on a microscope slide followed by staining with an appropriate dye and viewing an
T AXONOMIC EVIDENCES - Taxonomy is the classification of organism. The gradual development in the complexity of organisms with specialized characters from simpler organisms
Oxaloacetate has two main roles. It is an intermediate which is consumed in gluconeogenesis and it is also a key intermediate in the citric acid cycle where it fuses with acetyl Co
Explain the Importance of Biochemical Tests? Specific series of biochemical tests have been developed for fast identification of microorganisms in laboratories. These biochemic
COMMON DISEASE OF SHEEP - 1 . ANTHRAX - Persons working in wool factories may get infection by breathing. 2 . BLACK QURTER 3 . HAEMORRHAGIC S
Q. What is an illustration of gene control? An elegant instance of gene control in bacteria is operon system. A cluster of genes which is responsible for synthesizing a particu
Bioavailability of Minerals It is well known that the concentration of a nutrient in a food is not a reliable indicator of its nutritional value. In other words, the entire qua
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