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Explain about the Proteins?
Proteins, as you may already know, are made up of carbon, hydrogen, nitrogen, oxygen and usually sulphur. Proteins are built up of a large number of amino acid molecules inter linked by peptide bonds as illustrated in figure. All the amino acids have a trivial or common name, many a times is related to the source from which they have been first isolated. For example:
Amino acids are twenty in number, and you have read in the Nutritional Biochemistry Course that they are classified according to the nature of the side chain (R group).
Explain about the Lactose Intolerance? Lactose is the name of the sugar found in milk. Lactose intolerance, you must be aware by now, occurs when the body is unable to breakdow
Q. Medical therapy for tricuspid stenosis? Medical therapy is ineffective. With diuretics, symptoms of congestion are replaced by that of low cardiac output state. Occasional c
What is the Microflake - T Dehydration? This technique involves the drying of a continuous sheet of foam 20 mm thick on a continuous stainless steel belt. The later is heated f
Clinical symptoms of HIV Generally, a person infected with HIV does not show any apparent symptoms for a number (3 to 12) of years. Ten to fifteen percent infected people may,
he recombinant plasmid extracted from the surviving colonies contains a gene called SUC2 that codes for convertase, an enzyme needed to metabolize sucrose. Mutations in the SNF gen
Swine-pox Pigs of 2 months of age may be infected with vaccinia either naturally or artificially and show pox lesions on the eyelids, snot, inside the thigh and undersurface of th
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Define Fluid and Electrolytes requirements in elderly? Care lo be taken that adequate fluid be given to the elderly. If patient is unable to take the required daily needs, then
Explain about Posterior wall Posterior wall separates the antrum from the infra-temporal fossa and contains two important structures. Posterior superior alveolar nerve and
Explain about the Drying - methods of food processing? Drying is the oldest and probably the simplest way of preserving food. It is usually accomplished by the removal of water
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