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As the heart rapidly slows during recovery from exercise, PVCs commonly occur and usually have no clinical significance. This may be a time when metabolic adjustments in the heart are somewhat inappropriate and therefore, occasionally serious disturbances in rhythm may be initiated. A recent report, however, suggests that the danger from arrhythmias during the cool down may be considerable. The levels of epinephrine and nor epinephrine can shoot up to 10 times of the normal. Hormonal fluctuations can be minimized by a gradual cool down. The drop in blood pressure during recovery appears to trigger the response. Even young patients without established heart disease occasionally have ventricular tachycardia or even ventricular fibrillation after exercise.
S a f e ty, ethical and welfare considerations Development of transgenic organisms is proceeding in an environment of intense public debate about safety, environmental impa
Elaborates Class Trematoda and Monogenea - Flukes? Members of this Class are commonly known as the tapeworms. They resemble a long flat tape, or ribbon, and are parasitic, livi
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Phases of Water The state of water can be changed from gaseous to liquid and liquid to solid and vice versa by the addition or removal of heat energy. To convert one gram of li
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Define Advantages for underwater weighing method? This method is currently considered the "gold standard in percent body fat measurement (with the coming up of DEXA, the de
Q. How is the excretory system of molluscs characterized? Molluscs have one or two pair of spongelike nephridia, similar to kidneys
Photosynthesis rate varies according to the photic energy intensity. Do the similar occur in aerobic respiration? What happens to the glucose balance as a result of these variation
Explain the Donnan Membrane Equilibrium? If one of the solutions in a two-phase membrane equilibrium contains certain charged solute species that are unable to pass through the
Functional properties of proteins These are those physico-chemical properties that enable the proteins to contribute to the desirable characteristics of the food Potential f
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