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It is the most common (occurring in 75 per cent cases of ARF) manifestation of ARF. It involves large joints, it is typically fleeting in character shifting from one large joint to another. Knees, ankles, elbows and wrists are the common joints involved. There is synovitis and synovial fluid shows polymorph cells. Joint swelling and pain usually resolves in 4-6 weeks and there is no residual deformity of joints.
Briefly explain the difference between stabilizing selection, directional selection, and disruptive selection.
Adaptations to high wind velocity The mechanical force of the wind and the grinding action of sand, dust, snow and other materials driven by it cause the plants to adapt themse
Explain the Principle or Theory of biuret method? If a strongly alkaline solution of Biuret is heated with very dilute copper sulphate, a violet colour is obtained. The substan
Obtain the sequence for the gene and the sequence for the RNA transcript in FASTA format. If there is more than one transcript choose and appropriate one and explain your choice. U
Define the Food Sources of Thiamin? Thiamin is present in many food products and depending on the amount of vitamin present, we have categorized the foods as rich, good or fair
What is phellogen? What is its function? Phellogen, also called as cork cambium, is the meristematic plant tissue responsible for the formation of the periderm (the covering of
Q. How dissimilar are the location of ribosomes in eukaryotic and in prokaryotic cells? In eukaryotic cells they can also be found free in cytoplasm and mainly adhered to the e
Define the Buffer capacity - Nutritional Biochemistry? Buffer capacity can be defined as, 'the capacity of a solution to resist changes in pH on the addition of strong acid or
Q. What is metabolic disorders? In these metabolic disorders, since there is an inability to metabolize a specific amino acid the basis of dietary management is to restrict the
What is HACCP? HACCP, as you may already know, is an acronym that stands for Hazard Analysis Critical Control Point, a systematic, science-based approach used in food
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