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Q. Study of food texture? We learnt earlier that texture is observed in terms of tactile sensations i.e. finger feel and mouth feel. Finger feel is sensed before ingestion, by
Explain Nutritional Biochemistry A good understanding of the biochemical basis of nutrient function and of the consequence of nutrient deficiency or excess is impo
Q. What are some important neurotransmitters? The following are some neurotransmitters: serotonin, noradrenaline (norepinephrine), histamine,acetylcholine, adrenaline (epinephr
Define Some Food Related Problems in parkinson's disease? As the disease progresses some food related difficulties appear. These are: 1. Difficulty in food preparation
Q. What is the path followed by the energy absorbed by plants to be used in photosynthesis? The energy source of photosynthesis is the sun, the central and unique star of our p
What are the disadvantages of protozoa
What kinds of mutation in disease-causing bacteria might make them more dangerous Pathogenic bacteria will become more dangerous to us if mutations make them more virulent or r
WHY NETWORKING IN HOSPITALS Sharing of data is essential, especially in any kind of hospital setting. For staff and doctors of a hospital, if they have details of patients rea
Neurological and Sensory System There are three neurological systems: sensory, motor and autonomic. Sensory system consists of sensory receptors, sensory nerve fibres. Differen
State the similarity between Shigella and Salmonella There are many points of similarity between Shigella and Salmonella. They dwell primarily in the gastrointestinal tract, wi
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