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A lipoprotein is a biochemical assembly which haves both lipids and proteins, bound to the proteins that allow fats to move by the water outside and inside cells. The proteins serve to soften the lipid otherwise called as fat molecules. Various enzymes, transporters, antigens, structural proteins, adhesins and lipoproteins are toxins. Instances includes the high-density and low-density lipoproteins, that enable fats to be carried in the blood stream, the transmembrane proteins of the chloroplast and the mitochondrion and bacterial lipoproteins.
Diuretic Therapy One of the aims of treatment of congestive heart failure is directed toward controlling salt and water retention (central or peripheral edema). Diuretics provid
Write an essay on cytological approach in taxonomy.
Briefly explain about the Sit-ups Test? To measure muscular endurance, bent knee sit-ups can be done. Sit-ups begin with the subject lying flat on their backs with their knees
DISACCHARIDES They are oligosaccharides composed of two monosaccharide residues . Three common disaccharides are sucrose (glucose + fructose) = cane suger maltose
Explain some Guidelines to Help in Use Drugs Wisely? By now, you are aware that the interaction of foods and drugs is a complex problem. Researchers cannot always predict wheth
Class Hirudinea - Classification of Coelom These are leeches. Number of body segments of these types of animals is fixed; usually there are 34 segments in a few groups there m
Clinical Manifestation Occurs over an extended time period and mimic those of CHF and corpulmonale. Dyspnea on exertion, dependent odema, ascitis, fatigue, anorexia and weight
As the heart rapidly slows during recovery from exercise, PVCs commonly occur and usually have no clinical significance. This may be a time when metabolic adjustments in the heart
To study whether bacteria grow best where it is moist or dry Use 2 sterile dishes. Inoculate each one by touching a sterile transmit needle to a bacteria colony rowing in anoth
Define Food Business and Food Technology? The food business and food technology are practically inseparable. The food business may be characterized as: vulnerable to spoilage,
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