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Define the term - Hemiplegia
The characteristics of hemiplegia (again, hemi means "half") are loss of voluntary movements on one side of the body, changes in postural tone, and changes in the status of various reflexes. Hemiplegia results from damage to the neocortex and basal ganglia contralateral to the motor symptoms. In infancy, such damage may result from birth injury, epilepsy, or fever. In young adults, hemiplegia is usually caused by rupture of a congenital aneurysm or by an embolism, a tumor, or a head injury. Most cases of hemiplegia, however, are found in middle-aged to elderly people and are usually due to hemorrhaging as a consequence of high blood pressure and degeneration of the blood vessels
In a population of 200, 90 are homozygous dominant, 40 are heterozygotes, and 70 are homozygous recessive for a particular trait. What do you expect the frequencies of the dominant
In Drosophila, these genes occur on chromosome 4. H - wild type (normal) h - hairy F - wild type f - frizzled E - wild type e - vest
Q. Mistakes may happen during each copying process. The same is true for the DNA replication. Are there correction systems in cells that try to mend those mistakes? Under which sit
Q. Associated Foods with escherichia coli? Associated Foods: E. coli is the etiologic agent of food poisoning involves variety of foods such as cream pie, mashed potatoes, cr
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What is Respiratory System explain their functionality ? The respiratory system is responsible for the transport of oxygen and carbon dioxide from outside the body to and from
Gas Exchange Gill surface area must be large enough to provide adequate exchange of gases. Therefore, highly active fish have largest relative gill area. Figure compares highl
What is Physiology: Root Pressure explain briiefly? Transport of water, minerals and nutrients within vascular plants is dramatically different from animals such as humans. Whe
Define Advantage & disadvantage of using Algae as source of protein? Advantage Produces proteins which have almost all the Essential Amino acids. Rich in tyrosine
What are the properties og Gels? Polysaccharides, proteins or colloidal complex particles, such as caseinate micelles form gels at levels of 10% or less. Gums, pectin and gela
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