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Stentless Devices : A bioprosthesis mounted on a stent reduces the effective orifice area (EOA). The newer version (third generation) stentless gluteraldehyde preserved porcine valves are now available for clinical use. The
commonly used one is Toronto stentless prosthetic valve (SPV) made by St. Jude Medical. The other type is Medtronic free style porcine bioprosthesis. Both are preserved in gluteraldehyde. It can be implanted in the sub-coronary position in the aorta or as a full aortic root replacement with reimplantation of corollary arteries. Usually the cusps remain free of calcium at six years and 85 per cent have freedom from structural deterioration at the end of nine years.
What is Eukaryotic Cells ? Eukaryotic Cells : Most cells of higher organisms, and many unicells, contain a nucleus. Organisms whose cells contain a nucleus are called euka
Hormones
Q. What are ganglia? Neural ganglia or Ganglia (singular ganglion) are structures located outside the central nervous system (for instance, beside the spinal column or near vis
Define Buffers and Buffer Solutions? Solutions containing both weak acid and their salts or solutions containing weak hydroxides and their salts are referred to as buffer solut
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Q. What are some antibiotics used against fungi? The systemic or topical azoles (like fluconazole, itraconazole and others), amphotericin B, the echinocandins (caspofungin, mic
Binary Fission - Types of Asexual Reproduction Binary fission is a procedure in which an organism divides mitotically into two equal individuals which are generally identical
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
Define the Symptoms in Blood of Pernicious Anaemia? Blood: The RBC count is low-1.5-2.5 million per mm 3 (normal range is 4.5- 5.5 million per mm 3 ). The average diameter o
Changes In Gluten Proteins During Dough Formation Initially, gluten is formed when flour and water are mixed together. The proteins in the flour, glutenin and gliadin cross l
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