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Bovine ephemeral feverEphemeral fever is commonly known as 'three-day sickness'. It affects mainly cattle and occasionally sheep in India. Causative agent is a mosquito-borne virus placed under the genus Vesiculovirus in family Rhabdoviridae. The disease is characterized by fever, followed by stiffness of muscles of the legs, head, neck and back resulting in lameness and incoordination of movement. Animals go off feed, stop rumination and exhibit temporary paresis. The disease is seldom fatal, although deaths result occasionally. However, the febrile phase disappears and the animals recover dramatically by the third day. There is no specific treatment. Good nursing and symptomatic treatment aid speedy recovery. A recombinant DNA derived G protein vaccine is being tested for its application in endemic areas.
Q. Symptoms of aortic regurgitation? Patients with chronic severe AR may be asymptomatic for many years and it may be picked up on routine examination. Some patients may remain
Q. What is the life cycle of the hookworms? The Adult hookworms within the human intestine release eggs that are eliminated with the human feces. Under the adequate conditions
What are the synthetic auxins and what are their uses? The Synthetic auxins like naphthalenic acid (NAA) and indolebutyric acid (IBA) are substances similar to IAA (a natural a
Explain the Disadvantages of tissue punch - There is a loss of keratini-ed tissue and this can lead to a compromised soft tissue barrier in cases where there is deficiency of a
Ethylene - Apical Dominance Ethylene also plays a role in the inhibition of lateral bud growth. It is present in those tissues like shoot apex where auxins are also present. I
PLASM A - It is slightly alkaline non-living intercellular substance which constitutes about 60% part of the blood. It is a pale yellow but transparent and clear fluid.
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Define Burette - Nutritional Biochemistry A burette is a vertical cylindrical piece of laboratory glassware with a volumetric graduation on its full length and a precision tap,
Changes In Gluten Proteins During Dough Formation Initially, gluten is formed when flour and water are mixed together. The proteins in the flour, glutenin and gliadin cross l
Safety aspects of feed processing Safety of the man and machine in a feed mill is very important to avoid the accidents. Some basic aspects of a good safety programme are as f
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