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Q. What are the reticular fibers of the connective tissue and where they can be found?
The reticular fibers are especially delicate interstitial fibers made of a special kind of collagen known as collagen type III. They can be found in many tissues and organs such as in lymphnodes in the liver, in the spleen, in blood vessels and also covering muscle fibers.
Explain Technical factors influencing food production? Improvement in technology has a significant impact on productivity. Improvements may occur in seed production, fertilizer
What is the compound that is phosphorylated for ATP formation? What is the resulting compound when ATP liberates energy? ATP, or adenosine triphosphate, is produced after the
Q. Show Complications of Mitral Stenosis ? Hemoptysis It is a common complication in patients with mitral stenosis and is related to the severity of mitral stenosis. Pulm
Explain Nutritional Support Management for radiation therapy? For managing these patients on radiation therapy, the following measures can be under taken: 1. Administration
Width of Attached Gingiva at Implant Site The zone of attached gingiva needs to be intact and of adequate width to protect (by separating) the tissue around the implant. If it
The nucleus has an inner and an outer membrane and is perforated through 3000-4000 nuclear pores. Each pore having of a nuclear pore complex of more than 100 several proteins organ
Q. Is monoculture a system that contributes to great biological diversity of an ecosystem? The Monoculture implies that in a large area a single crop (only one species of plant
Explain Gellan Gum Gellan is an exopolysaccharide consisting of β-D-glucose, β-D-glucuronic acid, α-L-rhamnose with acetate and glycerate groups, produced by the bacterium S
Define GHRH Receptors (Growth Hormone Releasing Hormone Receptors)? A. GHRH Receptors are only located in the plasma membranes of cells in the hypothalamus. B. GHRH Receptor
Define 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 c
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