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State the term - Aneurysms
Aneurysms are vascular dilations resulting from localised defects in the elasticity of a vessel. They can be visualised as balloon like expansions of vessels that are usually weak and prone to rupture. Although, aneurysms are usually due to congenital defects, they may also develop from hypertension, arteriosclerosis, embolisms, or infections. A characteristic symptom of an aneurysm is severe headache, which may be present for years, because the aneurysm is exerting pressure on the dura mater, which is richly endowed with pain receptors
Direction of flow--either towards or away from the transducer (positive or negative Doppler shifts). Timing-instantaneous velocity and direction of flow throughout the various
Q Which are the extra abundant ribosomes in secretory cells - the free cytoplasmic ribosomes or those associated with the rough endoplasmic reticulum? Free cytoplasmic ribosome
Q. How do the Golgi apparatus act and the rough endoplasmic reticulum in the production and releasing of proteins? The rough endoplasmic reticulum has in its outer membrane man
Seed Formation A mature seed has seed coat, an embryo and reserve food material in the endosperm in monocots and in cotyledons in the dicots. Figure shows structure of dicots
Q. Explain about ABCC11 GENE? Wax in the external canal of the human ear may be wet or dry. Whether earwax is wet or dry has been traced to a gene called ABCC11, found on ch
what is somogyi
What is a brain freeze? What is commonly referred to as 'brain freeze' happens when you ingest something that is very cold too rapidly. When the cold touches your soft palate i
Q. What are venous vessels, venules and veins? Venous vessels are every blood vessel that carries blood from the tissues to the Venules, Veins and heart are venous vessels. Ven
Decreasing power is available in a cell both as NADPH and NADH but these have quite distinct roles. NADH is oxidized by the respiratory chain to produce ATP by oxidative phosphoryl
Explain about the Food Spoilage? Foods gradually undergo deterioration or spoilage from the time they are harvested, caught, slaughtered or manufactured. Therefore, delay in th
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