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What is salmonella typhosn
Typhoid is an enteric fever, which relates to acute infection of short duration. It is caused by bacteria called Salmonella typhosn about which you may recall studying ' in the Food Microbiology and Safety Course. The mode of spread of this infection is through the fecal-oral route. The source of infection is the drinking water, milk and food contaminated by intestinal contents (through feces and urine) of the patients or "carriers" or by flies which transmit the disease. It may affect all age groups but is commonly observed in children. The incidence and magnitude of typhoid fever has greatly reduced in the present context due to improved sanitation and vaccines and effective drugs available.
economic importance of the phylum protozoa
Functions of Stomata The cuticle forms outermost surface of the leaf and offers resistance to the evaporation of water vapour and entry of carbon dioxide necessary for photosy
A) Maintain structural integrity of the cell B) Regulate the movement of substances into and out of the cell C) Provide communication between the cells D) ALl of the above
Define measuring body composition- Skin fold measurement? The clinical use, skin fold measurement can be taken with the help of calipers. The calipers are applied at constant p
Q. What is Dyslipidemia or Hyperlipidemia? It has been known for over five decades now that dyslipidemia is associated with increased severity and prevalence of atherosclerosis
Explain brownian movement When you view a sol through an ultra microscope, you will observe that colloidal particles appear to be in a state of rapid and irregular motion calle
What are autotrophic beings? What are heterotrophic beings? The Autotrophic beings are those that can produce their own food that is that make organic material from inorganic c
human genome project
Define Precautions for Determination of Inorganic Phosphorus? 1. All reagents should be added in the order mentioned. 2. Allow 10 minutes for the colour to develop in each t
Explain Classification of Protein based on amino acid content? Nutritionally, amino acids are classified on the basis of the body's ability to synthesize them - as essential (i
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