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What is Bile salts
Bile salts have a considerable ability to lower surface tension. By this property, they prevent the coming together of the small fat droplets in the intestine and thus allow more rapid digestion of the fat. This is called the emulsiJication action of bile. Bile salts also combine with fatty acids and render them more easily absorbed. This is called hydrotropic action of bile. The presence of bile in the intestine is to accomplish digestion and absorption of fat and also of fat-soluble vitamins
Q. What are pericardium, pleura and peritoneum? Pleura are the membrane that covers the inner wall and the lungs of the chest pericardium are the membrane that covers the heart
Contagious bovine pleuropneumonia (CBPP) This is a highly fatal disease of cattle and of major economic importance in certain tropical countries. It also affects buffaloes, bi
Another important genus of mycotoxin producers is Fusarium, many species of which produce members of the trichothecene family of mold metabolites like deoxynivalenol, neosolaniol a
What is a trace element and how are they important in organisms, give an example.
Any elevation in BP is accompanied by increased risk of cardiovascular and cerebrovascular events and renal damage. The most distinctive pathological consequence
Aldosterone mediates myocardial remodeling and fibrosis, as well as sodium retention and potassium loss at the distal tubules. The anti-aldosterone agent, spironolactone has been
The dangers of working in labs with animals will be minimised if the following precautions are taken: 1. Wash all dissection instruments in disinfectant after use. 2. Never
What are muscle tissues? How is the function of this tissue related to the typical characteristics of its cells? Muscle tissues are tissues made of cells able to perform contr
Q. Define the Risk reduction in cardiovascular disease? Ans. Weight loss by caloric restriction diets has been shown to decrease plasma CRP levels. Additional data indicat
How the Oxidation-reduction potential influence the spoilage of meat? You learnt earlier that the presence or absence of oxygen and the 0-R potential of the food itself has a b
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