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Classification in terms of reservoir host
1. Anthropozoonoses: Infections transmitted from lower vertebrate to man, e.g., rabies, plague, leptospirosis, etc.2. Zooanthroponoses: Infections transmitted from man to lower vertebrate animals, e .g., stap hylococcosis, huma n tuberculosis in cattle , str ep toc oc c osis, enterobacterial infections, etc.3. Amphixenoses: Infection maintained both man and lower vertebrate animals and are transmitted in either direction, e.g., salmonellosis.
Functionality Pectins are mainly used as gelling agents, but can also act as a thickener, water binder and stabilizer. Low methoxyl pectins ( 2+ ions. Highly acetylated pecti
Q. What is Atrial Extrasystoles? Atrial premature beats often occur at lower workloads and have little significance. As exercise increases, they usually subside and may then re
Classification of lipids A general classification of lipids based on their structural components is presented in table. Such a classification, however, is possibly too rigid f
A patient was complaining of frequent urination, excessive thirst and dehydration. His fasting glucose level was found to be normal. Name the disease and its cause. Describe
How are the change in the ageing lens occurred in the metabolism? Changes in the Ageing Lens 1) Physical changes: Lens weight increases, light transmission decreases, li
Now try to pull the strands apart at the "origin of replication." What happens to the DNA molecule when the ends are restricted
Enumerate the term - Clinical neuroscience Clinical neuroscience concerns the study of clinical populations both to well understand neuroanatomy and to test psychological theor
Yersinia enterocolitica The genus Yersinia contains of 3 human pathogenic species, Y. enterocolitica, Y. pseudotuberculosis and Y. pestis, among which, Y. enterocolitica finds
Q. What is Tyrosinemia? There are two forms of hereditary tyrosinemia. They are tyrosinemia Type I and tyrosinemia Type II. Type I was thought to be due to a deficiency of para
various changes that occur during concentration of food
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