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Atherosclerosis, the most common part of hardening of the arteries, is characterized by the presence of cholesterol-rich arterial thickenings (atheromas). This progressive disease begins with the intracellular deposition of lipids, mainly cholesterol esters, in the smooth muscle cells of the arterial wall. These lesions become calcified plaques, fibrous which narrow and can eventually block the arteries. The Blood clots are also more likely to happen that may stop the blood flow and deprive the tissues of oxygen.
Rapidly Flowing Waters - Biota of Rivers In the rapidly flowing section of the river, the water current is the dominant feature. Everything that is not attached or weighed is
Define Drug effects on Metabolism of dietary components? Drugs can also compete with, or inhibit, the metabolic conversion of some micronutrients to their active metabolites,
Cytoplasmic bridge formed during the conjugation of paramoec: The two paramoecia that undergo conjugation are called conjugants. During conjugation, the two conjugants com
Explain the History of Nutrition? Knowledge of human nutritional needs and relationship between diet and health was placed on a modern scientific footing only since the 19th ce
Explain Requirements for Simple Staining of Bacterial Cultures Culture: 24 hours bacterial culture of E. coli and Bacillus on nutrient agar or in broth. Reagents: Methylene
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A Molecule of DNA is 2.17 um long. The ends of the molecule become strongly ionixed: negative on one end, positive on the other. The helical molecule acts like a spring and compres
Hyperglycaemic:- In the fasting state, glucose release from the liver increases due to the action of glucagon and in the muscle by epinephrine. Glucagon also enhances glucone
EXTERNA L EAR - It is an oval shaped, some what funnel like, skin covered flap of elastic cartilage and muscles. It's outer stiff ridge is called hellix. Lower flexibl
Steps for Conversion of food Conversion of food is done in four steps: 1) Ingestion, mastication and swallowing: Ingestion or taking in of food and mastication are done b
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