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Explain about the Epilepsy?
Epilepsy is a neuromuscular disorder in which transient seizures recur due to an abnormal brain activity. The brain, through all orderly electric excitation of its nerve cells, controls all activities of the body. When however, due to some reason, the discharge is unregulated and chaotic, an epileptic seizure can occur. Seizures may occur spontaneously or may be triggered by a stimulus.
The use of soy protein concentrates in different applications in food industry is highlighted herewith. a. Bakery products Unlesss higher protein fortification leve
1. A man with normal pigment, whose father was an albino, marries an albino. What chance is there that their first child will be an albino? 2. A man with normal pigment marries
How much Protein should be taken for Management of Obesity? Adequate amount of proteins should be included in the diet to ensure proper metabolism and prevent weakness which is
List out Points about the Traditional Food Preservation? 1. The traditional food preservation methods like drying, pickling, salting, smoking, canning and freezing have been wi
Thiazide diuretics have been accepted as the primary foundation of antihypertensive therapy. The basis of this choice is that, apart from their primary hypotensive effect, they enh
We now understand that mutations that cause the inhibition of apoptosis are found in tumors. Because proliferation itself is not induced by the inhibition of apoptosis, explain how
CONTRACTI L E CELLS In addition to above mentioned three types of muscular tissue, there are contractile cells. These are as follows. 1. Myoepithelial Cells (= M
Two typical characters of the Hemichordata that can be observed and used to identify them are: i) Soft, worm-like or short unsegmented body. ii) Body is divided into a (i) pr
VENOU S SYSTEM It is collecting system formed by the uniting branches as smaller and then larger veins and venacava leading to the heart. Blood from anterior part of the
Define About the Sterols - Non Glyceride Fractions? These constitule a major proportion of the non-glyceride component while tocopherols, carotene pigments and flavour compound
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