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Adverse effects of Lactic acidosis-
Lactic acidosis and severe hepatomegaly with steatosis have been reported with use of other nucleoside analogs. The most common adverse effects of entecavir have been headache, fatigue, dizziness and nausea. Severe acute exacerbations of HBV have been reported after discontinuation of anti-hepatitis B drugs, including entecavir. Entecavir is not a substrate, inhibitor or inducer of the cytochrome P450 enzyme system. It is carcinogenic in rodents.
What is NAD? What is the role of the NAD molecule in glycolysis? NAD (nicotinamide adenine dinucleotide) is a hydrogen acceptor essential as reductant (to receive hydrogen) in
Demonstration of specific antigen(s): The presence of the viral antigen in the infected tissues and cells can be demonstrated by fluorescent antibody technique (FAT) and
Role of exercise in the management of diabetes mellitus Exercise is another important component of life style modification. Like diet control, regular exercise is important in
There are several methods by which a disease-causing organism can be transferred from the reservoir to the host organism. Direct contact : Disease - causing organism may be tr
Define fluorides Metabolism? Soluble fluorides, even at high intake levels are almost completely absorbed from gastrointestinal tract. These include aqueous solutions of fluori
Q. What is the etiological agent of amebiasis? How it transmitted and what are the typical manifestations of the disease? The Amebiasis is caused by the protozoan Entamoeba his
Q. Illustrate the tyndallisation? John Tyndall devised a process of sterilisation by steaming for a few minutes at 100 o C on 3-4 successive operations separated by 24 hour in
general characteristic of phylum protozoa
Define Life Cycle of Spore Forming Bacteria? One endospore is formed per bacterial cell. The process of formation of endospore is called sporulation that occurs in an organized
Correlation between viscosity and solubility Viscosity and consistency of protein systems are the important functional properties in fluid foods, such as beverages, soups, sau
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