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Q. Definition of Osseointegration in microscopic biology?
From a view point of macro and microscopic biology and medicine. Osseointegration of a fixture in bone is defined as the loose apposition of new and reformed bone in congruence with the fixture, including surface irregularities, so that at light microscopic level, there is no interpositioned connective or fibrous tissue and that a direct structural and functional connection is established, capable of carrying normal physiological loads without excessive deformation and without initiating rejecting mechanism.
A large number of plants are used for bio-pesticides and bio-fertilizers. Several plant species are used as insecticides against aphids and larvae of insect pests: for insects like
Explain the Vitamin K dependent proteins? The four vitamin K-dependent procoagulants (factor II or prothrombin, and factors VII, IX, and X), about which we studied above, are s
Alluvial Materials of this catego~ya re deposited by running water in the form offroodplains, river terraces, deltas and alluvial fans. These deposits have two outstanding char
Explain the Uses of ISO in Cereal products Cereal products ISP is sometimes used instead of, or in mixture with isolates and soy flour, in the formulation of milk replac
Define B-Complex Vitamins required for elderly? B-Complex Vitamins: Various B complex vitamins especially B folic acid, B 6 , and riboflavin are found to affect favourably t
Why Meat and Poultry are important for human body? Meat and poultry are rich sources of proteins of high biological value. They do not contain carbohydrates. All
POR T AL CIRCULATION When a vein branches into set of capillary to distribute blood in some parts, such venous circulation is called portal system. Three types of portal syst
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Q. Explain Spoilage of Sweetened condensed milk? The sweetened condensed milk contains about 8% milk fat, 23% total milk solids and sweetened with the addition of a sweetener,
E m u l s io n products Ground meat products such as sausages, patties and luncheon meats are emulsion based products and their quality depends upon the ability of lean m
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