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For patients with end-stage heart failure, cardiac transplantation has become a promising therapy especially with the advent of immunosuppressive therapy and more careful screening of donor hearts. The survival of patients after cardiac transplantation has increased considerably. Many centers now have 1-year survival rates exceeding 80-90 per cent, and 5-year survival rates above 70 per cent. Infections, hypertension, and renal dysfunction caused by cyclosporine, rapidly progressive coronary atherosclerosis, and immunosuppressant-related cancers have been the major complications. The high cost and limited number of donor organs require careful patient selection early in the course.
Explain Neurologic disease For patients with facial nerve palsy alone, oral doxycycline or amoxicillin may be effective. Patients with other neurologic involvement, such as men
Explain cigrates smoking from lifestyle risk factors ? Smoking is the single most important preventable risk factor for CAD. There is strong evidence that smoking can significa
What is the Importance of vitamin B 12 Vitamin B 12 deficiency is manifest by the symptoms of pernicious anaemia (Addison-Biermer's disease). An irreversible atrophy of the
The allele that causes albinism (p) is recessive to the allele for normal pigmentation (P). A normal woman whose father is an albino marries an albino man whose parents are both no
binomial nomenclature
Adverse Effects of Imiquimod Application site reactions (irritation, pruritus, flaking, erosion) are generally mild to moderate in intensity and resolve within 2 weeks of cessa
Truffles, morels and the many yeasts that are basic to fermentation processes belong to this group of fungi. These fung are termed as: a) Phycomycetes b) Ascomycetes c)
Name the most important allosteric effector of glycolysis in the liver. Fructose-2,6-bisphosphate is the most important allosteric effector of glycolysis in the liver
living and non living
Explain about the Methods of Food Processing? In the earlier unit we learnt about the principles and traditional methods of food processing. Now in the next two units we will f
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