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Q. Can Pathophysiology causes cardiovascular disease?
Cigarette use activates platelets, increases circulating fibrinogen, increases heart rate, and elevates blood pressure. It appears to promote plaque disruption. A strong dose response relationship exists between smoke and CAD. Duration of smoking and the daily amount markedly influence risk of CAD. The adverse effect of smoking is present among men and women (but may be stronger in women) of all ages and ethnic groups with or without CAD. Data suggest that risk for cardiac death is two to four times greater among current smokers than non smokers.
Risk for cardiovascular disease begins to decline soon after smoking cessation, irrespective of age and sex. There is 50 per cent reduction in cardiovascular events within the first 2 to 4 years. It is thought to take as long as 20 years to regain baseline risk.
Where do the light reactions occur in prokaryotic and eukaryotic cells?
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 about the Browning Reactions? The Browning Reactions are complex reactions which occur when foods are processed. In some the brown flavour is highly desirable and is in
Q. What is cross contamination? Cross contamination is the passage of micro-organisms from one person to another via any route direct or indirect.
Contemporary Interests in Nutritional Biochemistry As newer techniques in biochemistry have emerged from time to time, these were of immense help in the understanding of ut
An adequate level of pressure is needed in the arteries to keep the blood flowing through the cardiovascular system. The chief determinant of arterial pressure is the volume of blo
How can we control to occur Campylobacteriosis diseases If a person is suffering from campylobacteriosis, he can take an antibiotic such as ciproflaxin or azithromycin. Erythro
How the Oxidation-reduction potential influence the spoilage of meat? You learnt earlier that the presence or absence of oxygen and the 0-R potential of the food itself has a b
Effect of processing on mineral content of foods Minerals are comparatively stable under processing conditions such as heat, light, use of oxidizing agents and extremes in pH.
how does these phylem parasites????
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