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Biomaterial is defined, in the broader sense, as any pharmacologically inert material that is capable of interacting with a living organism without causing adverse reactions either at the site of the implant or across the whole organism. When an artificial material is placed in the human body, tissue reacts in a variety of ways depending on the material type thereby, affecting the mechanism of tissue attachment to that surface. Biologic classification is based on tissue response and systemic toxicity effects of the implant and is divided into three classes of biomaterials:
Define Transport Proteins in Plasma? Transport proteins, embedded in lipid membranes, make easy the import of nutrients into cells or the release of toxic products into the sur
Theory of Germplasm (i) 'August Weismann' (1889) suggested the theory of continuity of germplasm. (ii) He referred to the reproductive cells as germplasm and
What is the genetic condition in which the heterozygous individual has different phenotype from the homozygous individual? This situation is called lack of dominance and it can
Define Protein Stabilized Food Emulsions? Many food products are emulsions (eg. milk cream, ice creams, cream, butter etc.) and protein constituents often play a major role in
Feeding Mechanisms of Animals All animals have evolved successful methods for extracting their required nutrition from the environment. Thus we find a diversity of feeding mec
Biotic Balance of Nature A nineteenth century Biologist is reported to have expressed, Glory of Britain is due to its old maids He reasoned Healthy Britons are nourished by roa
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Metamerism oe Segmentation In the early coelomates the coelom was not divided into segments, the whole body cavity was a single space. Hence body movements were not precise.
Explain Periimplant Marginal Tissues of Mucosal Conditions In addition to the redness and swelling of the marginal tissues, bleeding on probing (BOP), pocket formation, and sup
Define Interactions between Volatile Substances and Proteins? Flavour binding may involve adsorption at the surface of food or penetration to the food interiority by diffusion
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