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DRUG NOMENCLATURE -
Generally drug has three types of names - Chemical, Proprietary & Non-proprietary.
Chemical Name - Indicates chemical nature.
Proprietary Name - It is brand name or trademark.
Non-proprietary Name - It is short name that is not subject to trademark right. It is recognized by gov. agency. It is also called a generic name. It is uniform all over the world for the new drgus.
BIOLOGICAL PROPERTIES OF PROTOPLASM - 1 . Respiration - Oxidation of food to liberate energy is respiration. Every living beings respire but every living beings do no
Properties of Isozymes Isozymes differ from each other not only in the amino acid composition, they also have different electrophoretic property, thermolability, immunologi
How to evaluate blanching efficiency? Finally, let us learn how to evaluate blanching efficiency? Normally, two of the more heat resistant plant enzymes, namely peroxidase and
COMMON DISEASE OF CAMELS - 1 . SURRA - Surra = Rotten. Spread by biting & blood sucking flies, dropping neck, half closed eyes are common symptoms. 2 .
Q. What is inharmonious ecological interaction? The Inharmonious or negative ecological interaction is that in which at least one of the participating beings is harmed.
Q. Bitter Taste? Bitterness is an inherent property of a substance. It is due to substances such as alkaloids present in food. For example, tannins present in tea, coffee, frui
a) Name two food additives needed to keep food wholesome, and say what they do. b) Name two food additives (or types of additive) which are not necessary for keeping fo
Q. What are the typical components of a closed circulatory system? The typical components of the closed circulatory system are the blood vessels within which blood circulates c
Humans produce insulin from certain cells in the pancreas.The insulin gene is isolated from a human pancreas cell and then inserted into a plasmid.The DNA responsible for the synth
Cereal and Gram By-Products Agro-processing is now regarded as the sun rise sector in view of its large potential in maintaining the nutritional quality of processed feed resource
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