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Pathology: This concerned with the identification of different diseases, causative organs, their prevention and control methods. Pathology is a kind of study or diagnosis of disease. Pathology addresses four components of disease: first is cause/etiology, second is a mechanism of development that is pathogenesis, third is structural alterations of cells that is morphologic changes, and fourth is the consequences of changes called clinical manifestations.
Pathology is further divided into divisions, based on either the system being studied like veterinary pathology or animal disease or the focus of the examination like as forensic pathology or determining the cause of death.
How does the addition of a watery secretion to the contents of the gut help in the process of digestion?
Peroxisomes and Glyoxisomes A number of metabolic reactions, such as, the oxidation of amino acids and lipids result in the production of hydrogen peroxide. As hydrogen peroxid
Horizontal Chart: Horizontal chart which read from left to right are occasionally used. The pyramid lies horizontally instead of standing in the vertical position. The line of
Founder effect The difference in gene pools amongs an original population and a new population founded by one or a few individuals randomly separated from the original population,
questions and answers on human impacts on environment
Discuss why Obelia is considered to be of special interest in Zoology as an animal showing an intermediate grade of organization.
Why can the consumption of molecular oxygen indicate the metabolic rate of aerobic organisms? Molecular oxygen (O2) consumption has direct relation to the cell metabolic rate i
Modified Starches In your opinion, what would be an ideal starch for all industrial uses including in food use? Well, one would think an ideal starch for most of the foods sho
Q. Precautions should be taken while exercising? Being a diabetic the patient has to take a few precautions. These are: - Initiate the exercise programme gently and then bui
Correlation between viscosity and solubility Viscosity and consistency of protein systems are the important functional properties in fluid foods, such as beverages, soups, sau
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