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LDL is heterogeneous (Krauss and Burke, 1982) and can be separated on density gradient ultracentifugation into subclasses that vary in size, density and lipid content. In healthy subjects the most abundant LDL subclass is LDL-II. Women have proportionately more of the larger, less dense LDL-I particles than men. Conversely, men have proportionately more of the smaller, denser particles give rise to pattern B and larger, less dense particles to pattern A. It is clear from the work of Austin and Krauss and others that LDL pattern B is strongly related to CHD risk (Austin et al., 1988).
Q. Which is the typical feature of the hookworms related to the way they obtain food and explore the host? Both The Necator americanus and Ancylostoma duodenale have mouthparts
How did Alfred Hershey and Martha chase arrive at the conclusion that DNA is the Genetic material?
Does thermal inversion occur in the winter or in the summer? Pollutant low altitude thermal inversion happens in the winter. In this period of the year the sun heats the soil l
Oxidation-reduction Potential (ORP) ORP is related to the concentration of oxidizers or reducers in a solution, and their activity or strength. It provides an indication of th
Define the Reaction to Food Additives? Food additives such as preservatives, flavour enhancers and colouring agents have been linked to adverse food reactions. Additives implic
Internal Factor - Factors Controlling Metamorphosis in Insects Likewise to the amphibian metamorphosis, moulting and metamorphosis in insects has been found to be initiated in
GERENAL CHARACTERICS OF PHYLUM ANNELIDA
A haem British English or heme American English is a prosthetic group which having of an iron ion contained in the middle of a huge heterocyclic organic ring called as a porphyrin.
MASTITIS The term mastitis refers to the inflammation of udder and is characterized by physical and chemical changes in the milk which include discolouration, presence of clots
Explain about the Methods of Food Processing? In the earlier unit we learnt about the principles and traditional methods of food processing. Now in the next two units we will f
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