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Describe about the term - Bacterial Infections
Bacterium is a loose generic name for any microorganism (typically one celled) that has no chlorophyll and multiplies by simple division. Bacterial infections of the central nervous system result from an infestation of these organisms, usually through the bloodstream. The most common neurological disorders resulting from bacterial infection are meningitis and brain abscess. In meningitis, the meninges are infected by any of a variety of bacteria. Brain abscesses also are produced by a variety of bacteria, secondary to infection elsewhere in the body
When the overlap between the thin and thick filaments of a sarcomere in a skeletal muscle is decreasing, A. the total length of the I band is increasing in the sarcomere. B.
Q. How many ATP molecules are made after the aerobic respiration and what is the net energetic gain of the process? After aerobic respiration 38 ATP molecules are made with the
Explain in detail about the Concomitant squint Concomitant squint is also called comitant squint. It means "I follow you", i.e., in all directions of gazes, the squinted eye fo
Q. Investigation of aortic regurgitation by Serial Testing? Serial testing is indicated in asymptomatic patients with severe AR and preserved LV function since LV dysfunction m
binomial nomenclature
Q What is the function of the skin in humans? The skin is the external covering of the body. In humans its major functions are protection and perception of information from the
CEREBRU M - Largest part of brain. 2/3 of brain. 4/5 of brain's weight. Cerebrum is devided into 2 cerebral hemispheres by longitudinal cerebral fissure. Gyri and sul
Regeneration Leading To Asexual Reproduction Regeneration is described as the replacement of the lost parts of the body of an organism. This capacity is present in approximat
Water has key participation in organic reactions. What are examples of two types of organic reactions in which water is respectively incorporated or liberated in the products of th
Define Food quality factors and their measurement? Appearance; textural, flavour, nutritional, sanitary and keeping factors; quality standards, objective and organoleptic evalu
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