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Poultry birds are affected with many types of ailments; broadly these are classified on the basis of etiology as non-infectious and infectious conditions. Non-infectious diseases are caused by accidents and injury; nutritional deficiency or excesses; metabolic disorders etc. and are beyond the scope of this chapter. The infectious diseases are caused by microbes or endoparasites and transmitted from infected hosts to susceptible ones, either by direct contact (contagious) or indirectly (non-contagious) through fomites or intermediate vectors. The immunosuppression, defective husbandry practices and imbalanced nutritional status are the major factors that are responsible for accentuating the intensity of the diseases as well as emergence of newer entities in a population.
Write down any other possible explanations you think of.could the cooler have had any effect? Could something in the water be reasonable? Could there be an object in the water that
The standard free energy change and standard activation energy for four biochemical reactions are listed in the table below: A few interpretations are given below. Between thes
Tail - Structure of the Sperm The tail or flagellum is the longest part of the sperm. By its movement it causes the sperm to swim with the head forward. It consists of a thin
Define the Primary Stain and Mordant? (i) Primary Stain - Crystal violet is the primary or first stain, which stains all the cells violet/purple. (ii) Mordant - Gram's iodin
Vitamin A (Retinol) Purified vitamin A is a viscous yellowish oil. It is freely soluble in most organic solvents such as methanol, ether, acetone, chloroform and petroleum ethe
Define the Food System in space? Mercury (1961-1963) astronauts had to eat bite-sized cubes, freeze dried powders, and semi liquids stuffed in aluminium tubes. For most asbonau
A large leaf on a plant in bright sunshine evaporates 5 grams of water per hour. Cooling the leaf through evaporation in this manner enables the plant to eliminate heat energy at t
Q. Why is colour an important characteristic of food? Colour is an important quality attribute in food although they do not necessarily influence their nutritional, flavour or
When ATP gives energy to the cellular metabolism it loses one of its phosphates and ADP reappears. ADP can also lose more phosphates and produce AMP (adenosine monophosphate) o
Define Physiologic Functions of Iodine? Thyroid hormone performs multiple functions as regulator of cell activity and growth. The hormone has crucial metabolic roles in the foe
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