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Q. What is severity of the oesophagitis?
The severity of the oesophagitis resulting from oesophageal reflux is determined by the content of gastric reflux mucosal resistance, clearing rate of oesophagus and rate of gastric emptying. Content of gastric reflux may include partly digested food, pepsin, acid and possibly bile and at times pancreatic enzymes. It is probably this combination, which causes mucosal damage, Symptoms develop when reflux becomes frequent and mucosa of oesophagus becomes sensitive to the reflux contents.
Q. Show the value of embryology? The value of embryology in solving taxonomic problems can be appreciated by studying some specific cases. Amongst the classical examples cited
Subphylum Opalinata Body covered with longitudinal rows of cilium like ,organelles but true ciliature absent. Parasitic; cytosome lacking; two to many nuclei of one type.
what is a vaso-constriction? what are the effects of vaso-constriction in the skin?
RIBS- Curved or stretched 'S' shaped bones. 12 pairs, form thoracic basket, attached by head part to vertebral column and by tail part to sternum. 7 pairs a
Classify biomaterials and list some examples. Biologic classification is based on tissue response and systemic toxicity effects of the implant and is divided into three classes
Family Centred Activities to Ensure Harmonious Relationship: Between various members of the family attitudes of mutual trust, love and respect for one another need to be fo
N e c r otic enteritis It can be designated as enterotoxaemia of chickens, turkeys and ducks caused by Clostridium perfringens. The toxin released by this spore-bearing a
Increase in population size is known as population growth. It depends upon number of persons added to the population and number of persons lost from the population. Addition in pop
Adsorption - Colloidal particle Colloidal particles attract and hold to their surfaces the molecules of various gases, vapors and other matter with which they come into contact
Explain about the Maillard Reaction? The Maillard reaction sometimes called nonenzymatic, nonoxidative browning is simply the reaction between the amino group of a protein or
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