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Q. Direct Approach to counseling?
The direct approach to counselling is also called as the problem-solving approach. The counsellor collects relevant information which aims to determine the problem and cause. During the session, the counsellor discusses the problem with the counsellee and gives suggestions.
CARDIO PULMONARY BYPASS : Open-heart surgery is considered as one of the most significant advances in medicine of 20th century. Establishment of safe cardio pulmonary bypass (CP
a) What are the advantages of human milk over cows' milk for feeding babies? b) Apart from the composition of the milk, what are the other advantages of breast- feeding?
How shigellosis diseases occur in humans Occurrence: Poor personal hygiene is a common factor in food borne shigellosis, with shellfish, fruits and vegetables, chicken and sal
Define Improvement of cereal proteins - Mutual supplementation? Improvement of cereal proteins: Cereals, in general, are limiting in lysine and threonine while legumes, milk, m
Define Principle of colorimetric method-2, 4 dinitrophenylhydrazine? Ascorbic acid is oxidized to dehydro ascorbic acid by copper (Cu ++ ) ions. 2, 4 dinitrophenyl hydrazine re
There are many characteristics of the ideal drug candi-date. One of these is that its pharmacokinetics should meet its intended use. Many potentially useful drug can-didates, howev
Q. Define Lipoprotein Metabolism? Lipoproteins serve to transport absorbed dietary fat and endogenously synthesized cholesterol and triglyceride. Nevertheless, it is possible t
Concerning permeability what type of membrane is the cell membrane? The cell membrane is a selectively permeable membrane, i.e., it permits the passage of water and some select
Explain the Oligosaccharides (DP: 3-9) - carbohydrates? Oligosaccharides consists of short chains of monosaccharide units joined by covalent bonds. The glycosidic bond may be α
Q. Why is colour an important characteristic of food? Colour is an important quality attribute in food although they do not necessarily influence their nutritional, flavour or
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