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Q. Waste produced during surgical process?
Regular garbage:
Regular garbage generated from clerical office procedures or kitchen waste should be disposed of within the usual garbage systemHuman blood and fluids
These can be discharged directly to sanitary sewer with permission from regional municipality; or use approved carrier to approved receiver
Highly infectious waste: should be sterilised by autoclaving.
Infusion sets, bottles and gloves should be cut with curved scissors and then discarded in red bags and transported
Disinfection of sharps, soiled linen, plastic and rubber goods: is to be achieved at point of generation by usage of sodium hypochlorite with minimum contact of 1 hour. Fresh solution should be made in each shift.
Q. What is the destination of the notochord in protochordates and in vertebrates? In vertebrates the notochord disappears and gives birth to the spinal column known as vertebra
While describing normalising selection it was said that in uniform environments selection limits the variability of populations and evolves a genetic homeostasis. The type of selec
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Define about the Pyranose and Furanose ring structure? Monosaccharides forming a five-sided ring or a five membered ring (4 C and 1 O), like ribose, are called furanoses. Those
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
The main constituents of food are carbohydrates, lipids, and proteins but they are found in complex forms that cannot be directly utilized by the body. Hence, they are broken down
ABO blood groups in humans are controlled by the gene I. It has three alleles - IA, IB and i. As there are three dissimilar alleles, six different genotypes are possible. How many
which is the molecular basis of inheritennce
Why must our cells duplicate the DNA molecules before they divide in Mitosis? Why do chromosomes condense by wrapping around the histone protiens durning the cell cycle?
Food-borne Clostridium Clostridium botulinum and Cl. perfringens, the two members of the group have been implicated in food-borne illnesses. C. botulinum causes classical food
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