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What is Gels
Sol is free flowing liquid at room temperature, when it becomes relatively firm, it is called a gel. There are a number of factors that affect the strengths, elasticity and brittleness of the gel such as concentration of the jelling agent (particulates), salt content, pH and temperature.
Explain the Obesity - Problems of Older Children and Adolescent Nutrition? One of the major problems is raising obesity rates (upto 30%) in urban, well-to-do school children.Th
What are bacteriophages? Bacteriophages are viruses specialized in parasitism of bacteria. They are used in genetic engineering as molecular cloning vehicles to insert recombin
Of which type of tissue is the heart made? How is this tissue oxygenated and nutrified? The heart is made of striated cardiac muscle tissue. The heart muscle is known as the my
Explain the Dietary Management in Trauma? Trauma As a result of metabolic responses to injury, there is an increase in the energy expenditure. Oxidation of body fat stores take
Substance A is being investigated to see if it is an enzyme. When substance A is mixed with substance B a reaction takes place. A control experiment is conducted using a sample of
Complete history taking is an initial step in diagnosis. You will ask the patient about present complaints, past history, family history, any drug allergy and also the kind of diet
what is the structural formula for Galactose?
What is peri-implantitis? Peri-implantitis as defined by Meffert is the progressive loss of peri-implant bone as well as soft tissue inflammatory changes. Bacterial invasion of
Define Iron Response Element and Iron Regulatory Protein? The Iron Response Element (IRE) and the Iron Regulatory Protein (IRP) play key roles in co-ordinating regulation of ir
Explain the Direct Microscopic Counts (DMC) The process includes making a smear of food sample on a microscope slide followed by staining with an appropriate dye and viewing an
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