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It corresponds to the anterior and inferior interventricular grooves. Its right side is convex and bulges to the right ventricle. The septum has a posterior border which separates the right and left AV orifices and is continuous with the interatrial septum. The greater part of the septum is thick and muscular but a small area near the posterior margin is membranous. The septal cusp of the tricuspid valve is attached vertically on this part of the septum and divides it into an anterior part that separates the right and left ventricles and a posterior part which separates the left ventricle from the right atrium. The latter part is therefore, referred to as the atrioventricular septum.
Emulsions You may have eaten Mayonnaise. Some of you may also know how it is made. Mayonnaise is a liquid in liquid dispersion, in fact a true emulsion. A true emulsion re
what is the latest classification of fungi
Saturated fatty acids General formula of saturated fatty acids is CH3 (CHI), COOH. It has a polar end with a free XOOH group and a non-polar end with a hydrocarbon chain, as
diversification and economic importance
Aquatic Ecosystem - Types of Ecosystem Global waters cover about three quarters of the earth's surface either as fresh water where salt content is less than 0.5 per cent or as
Healthcare provider reporting of influenza activity is mandatory in the United States.
Closed Mitral Valvotomy : This has been 1-eplaced by balloon mitral valvotomy (BMV) in most centres. It is done in cases of either pure mitral stenosis or with .triv
Concerning the presence of the nucleus what is the difference among animal and bacterial cells? Animal cells (cells of living beings of the kingdom Animalia) have an interior m
Carbohydrate Digestion Simple sugars like glucose and fructose can be absorbed and metabolised directly but disaccharides such as sucrose or lactose and polysaccharides such a
NSP NSP or dietary fibre is the name given to a group of materials found in the cell walls of plants which gives the plant its structure and form. Food hydrocolloids Fo
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