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A person is declared to be dead upon the irreversible cessation of spontaneous body functions: brain activity, or blood circulation and respiration. However, only about 1% of a person's cells have to die in order for all of these things to happen. § Explain how a person can be dead when 99% of his or her cells are still alive, and provide examples with your explanation.
Q. Show the General Taxonomic Indexes? The indexes serve as an aid to locate quickly the source of origin31 publications of a name, to learn if a particular name has been appli
What are the Sources of Vitamin K? As mentioned above, in plants, the only important molecular 'form of vitamin K is phylloquinone. Phylloquinone is distributed ubiquitously th
Toxic agents present in food which interfere with thyroxine synthesis lead to the development of: 1. toxic goitre 2. cretinism 3. simple goitre 4. thyrotoxicosis si
What is pus Pus is a residual of the inflammatory reaction. It is having a mixture of fragments of dead leukocytes, infectious agents (generally bacteria) and tissues.
Define Deuterostomes in animal kingdom? Coelomate animals are thought to have separated into two divergent lines of evolution in terms of the way embryos develop. In the embryo
Explain the Plating Method - Pure Culture Techniques? Plating method is one of the commonly employed methods for getting a pure culture. The procedure involves the separation
Explain Clinical stigmata of specific syndromes in heart disease? Clinical stigmata of specific syndromes: Evidence of preseilce of chromosoinal anomalies or other syndromes
Problems of Osmoregulation The water, some inorganic salts, nutrient molecules are some of the important components of the body fluids. It is essential for the animals to main
Q. Food borne infections? Food borne infections, as you may recall reading earlier, are caused by the ingestion of pathogenic microorganisms that penetrate the intestinal muco
Define hydrolytic rancidity Lipolysis is a major action occurring during deep fat frying due to large amounts of water introduced from the food and the relatively high temperat
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