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Q. Explain about Gastric ulcers?
Gastric ulcers occur in the lesser curvature of the antrum of stomach. A gastric ulcer appears to be caused by reflux of bile and factors that disrupt the mucosa barrier permitting the hydrogen ions to diffuse into the mucosal tissue where they cause damage. The damage causes cell destruction and subsequent ulceration (due to defect in pyloric sphincter). NSAID dramatically increase the risk of ulcers and is related to the systemic inhibition of prostaglandin production. Thus results in impaired defense against acidity by the gastric mucosa. Another pathogenetic factor is H. Pylori infection and the resulting impaired mucosal defence.
Define Diet for Treatment for Protein Energy Malnutrition? Treatment of cases of kwashiorkor or marasmus involves mainly providing appropriate nutrition support. The child shou
In this section you will be introduced to a variant of Darwinian concept of natural selection which he termed sexual selection. You may have observed very distinct and striking dif
What are sols? A colloidal system in which solid particles are dispersed in a liquid is referred to as a sol, to distinguish it from a true solution. In a true solution, the
describe the path of nitrogen through its biogenochemicsal cycle
The Waldorf family was caught in a fire but escaped. Unfortunately, the father and daughter suffered burns. The father had second-degree burns on his entire chest, abdomen, and bot
Nose Nose consists of external and internal parts. The inner lining of the nose contains millions of small receptors. These receptors are located on the sensory hairs.
Osmotic and Ionic Regulation The ammonotelism, ureotelism and uricotelism are the adaptations of the animals for the removal of toxic nitrogenous wastes and thereby maintain
Q. What is low - density lipoprotein receptor pathway? Ans. The increasing cellular free cholesterol generated regulates the activities of two enzymes that are of crucial
Classification
Q. List the major chemical changes occurring in food? The major chemical changes occurring in food are lipid oxidation leading to rancidity, loss of vitamins and degradation
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