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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.
Some plants and animals originate food contain toxic substances. Some pulses and legumes contain a number of toxic substances such as protease inhibitors, lathyrogens, and flavism
FATS ARE OF TWO TYPES (a) Hard Fats They are true fats which are solid at room temperature of 20 o C. It is due to presence of long chain saturated fatty acid
In addition to parasternal and apical transducer position. Subcostal view also provides imaging window in adult patients. The patient is supine with knees flexed to relax the abd
PHASES OF NURSE-PATIENT RELATIONSHIP: Kapoor, Bimla (1994) has listed four phases of nurse patient relationship which are explained below while describing the phases she has
How many grams of sodium dodecyl sulfate (mw = 288.37) would you dissolve in 80 mLs of water to make a 20% solution of SDS?
Tube or Enteral Feeding Ideally the patient must be fed orally, but in cases where the patient is unable to take solid foods, a part or all of intake is usually given by the tu
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illustrate the mode of nutrition in parrot
Occupational Lung Diseases The common occupational lung diseases include silicosis due to inhalation of inorganic dust, allergic alveolitis due to inhalation of organic dus
Explain about the Pickling - methods of food processing? Pickling was widely used to preserve meats, fruits and vegetables in the past, but today it is used almost exclusively
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