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Q. Rationale for infection control?
The answer lies in the fact that many infectious diseases may be transmitted during dental care. Source of potential infection that exists in dental office include hands, saliva, nasal secretion, blood, clothing & hair as well as dental instrument and equipment.
Infectious microbial agents can spread by direct contact, indirect contact via a contaminated surface or material, spattering of secretions and aerolisation. Hence goal of infection control is to reduce the dose of micro-organisms that may be shared between individuals and contaminated surfaces.
What is the basic structure of a virus? Viruses are constituted of genetic material (DNA or RNA) covered by a protein capsule also called as a capsid. Some viruses, like HIV, h
Q. Which chemical elements are involved to form most of living biological matter? The chemical elements that form most of the molecules of living beings are carbon (C), oxygen
Temperate rain forests - Ecosystem The temperate rain Forests are colder than any other rain forest and exhibit a marked seasonality with regard to temperature and rainfall. R
Protein Folding With all the known information of protein structure from X-ray and NMR studies and one might expect in which we would know how proteins fold up within structure
What is the pH inside the stomach? Why is there a need to keep that pH level? How is it maintained? Which are the cells that produce that pH? The normal pH of the gastric juice
Why does bark often die and break naturally? The bark is the mature periderm of the stem, branches and roots. It dies and breaks when these structures grow and thus the perider
Q. What are flight adaptations present by birds? Wings associated to a well-developed pectoral musculature, less accumulation, pneumatic bones of feces in the bowels due to the
Cell movements are movements performed by cell structures, like the movements of cilia and flagella, the pseudopod movements (in amoeba, macrophages, etc.), the cyclosis of the cyt
Define Categories of Fatty Acids? The fatty acids can be discussed under following heads: Saturated and Unsaturated, Short chain, medium chain and long chain,
Protein of Animal Origin - Meat Meat: Skeletal or striated muscles are used for food purposes. Flesh of cattle, sheep and swine comprise most of the meat contents. Edible mea
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