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describe the function of a bacterial flagellum
Q. Show characteristics of food products? These sensory characteristics of food products. Food quality, as such, can be divided into three main categories i.e. i. Appeara
Q. Describe the Morphological Characteristics? One of the first steps in the identification of bacteria in food is microscopic examination to ascertain the shape, size, aggreg
Q. Why are some kinds of hemorrhagic diseases caused by genetic or acquired deficiency of the vitamin K metabolism? Deficiency of vitamin K predisposes to hemorrhages since thi
An adequate level of pressure is needed in the arteries to keep the blood flowing through the cardiovascular system. The chief determinant of arterial pressure is the volume of blo
Digestion in the Intestine About 2 to 3 liters of alkaline fluid is secreted every day by the intestine and completes the digestive process. Sodium bicarbonate and
State the types of bone density Misch classified bone density into following types (1988) D1. Dense cortical bone- which is almost never observed in maxilla and approximatel
Explain Thermal Decomposition Heating of food Thermal Decomposition Heating of food produces various chemical changes, some of which can be important to flavour, appearance, nu
Locomotion in Echinodermata Locomotion in echinoderms is accomplished through a unique canalicular system which is termed as the water-vascular system. This system is charact
Q. What do you know about Vascular Access ? Femoral and brachial arteries are still the commonest routes of access for aortography. Thoracic Aorta A sound knowledge of
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