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Q. What is meningitis?
The Meningitis is the generic name given to inflammation of the meninges and membranes that cover the central nervous system. The Meningitis can have several causes (infectious, toxic, neoplastic infestation, traumatic, autoimmune). The Bacterial infections caused by haemophilus, meningococcus, pneumococcus or by tuberculosis bacteria are severe and contagious.
The major symptoms of bacterial meningitis are high fever, intense headache, nuchal rigidity, vomiting and sometimes convulsions. The disease should be treated with antibiotics.
what major nerve do you think is being compressed when a person often feel pain in the posterior surface of the thigh radiating to the area behind the knee and where is the likely
Biotolerant materials, are characterized by a thin fibrous tissue interface. The fibrous tissue layer develops as a result of the chemical products from leaching processes, leading
wrt spoilage
Q. Can the amount of available energy in a given trophic level be larger than the available energy in inferior trophic levels? What does that condition means to the conformation of
Determine How to Calculate the Amount of Nitrogen? The amount of nitrogen can be calculated for this value using the equation: 1000 ml of 1N H 2 SO 4 = 1000 ml of 1N NH 3
Arteries - Circulation The arteries deliver blood from the heart. Figure shows the structure of arteries and the different layers of the vessel wall. The thick walls of these
Explain colloidal state Foods contain a high percentage of water in which other nutrients present are dispersed. The existence of the colloidal state was first recognized by T
Q. How is hemophilia treated? Why is hemophilia rare in females? Hemophilia is medically treated with administration of factor VIII in case of hemophilia A or of factor IX in c
Define Oven - Nutritional Biochemistry? Oven is a general term used to describe a chamber or enclosed compartment for heating, baking, or roasting food, as in a stove, or for f
Fish actomyosin Fish actomyosin has been found to be quite labile and easily changed during processing and storage. During frozen storage, the actomyosin becomes progressively
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