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Q. What are the main prophylactic measures against schistosomiasis?
The major measures to prevent schistosomiasis are information for infected individuals to look for treatment and to not disseminate the disease biological and chemical combat against the vector snail; basic sanitary conditions to avoid contamination of lakes, rivers and other water streams by infected feces to avoid contact with fresh water suspected of contamination.
Fracture - It is a break of a bone. Bone fracture are of many types - (i) Green stick fracture - It is merely a crack, the bone remains partly intact. (ii ) Sim
Yesterday, when Eric returned home from jogging, he was breathing heavily, sweating profusely, and complained that his legs ached and felt weak. He took a drink of Gatorade and too
Determine the main four events of bone remodeling Quiescence refers to the resting state of the bone surface. This includes all of the bone surfaces. Activation is the recr
Define the Absorption of Vitamin A? Vitamin A and carotenoid tend to aggregate with lipids into globules, which then pass into the small intestine. Dietary vitamin A (retinol)
The different organs of the respiratory system Nostrils through which we inhale air in the nasal cavity Pharynx Larynx Trachea (wind pipe) Lungs - Bronchi,
Ventilation of Gills Various mechanical devices are used to increase the flow of water over the gill's surface. There can be two means of increasing the flow of water over the
Heart Heart is a cone shaped muscular structure situated between two lungs in the thoracic cavity. It is covered by a sac like structure known as pericardium which has two lay
System of classification The Enzyme Commission divided enzymes into 6 main classes, on the basis of the total reaction catalyzed. Each enzyme was assigned a code number; consis
Q. What are the modes of transmission, main signs and symptoms and treatments of hepatitis B? The Hepatitis B is a disease caused by a DNA virus. The transmission is by blood (
To prevent and control Staphylococcal food poisoning: • Avoid contamination of foods • Kill organism by heating, refrigeration • Personnel hygiene • Adequate cookin
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