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Explain Biochemical or Physiological Risk Factors ?
The biochemical or physiological risk factors are those abnormalities, some of which are metabolic in nature, which give rise to atherosclerosis and Cardiovascular diseases. They act as fore-manner for the development of heart attack, stroke, renal failure and peripheral vascular disease. The diseases or conditions are - Hypertension, diabetes, dyslipidaemia, obesity rind clustering of then giving rise to metabolic syndrome.
The cell cycle undergoes a sequence of changes which involve a period of growth replication of DNA, Followed by cell division. This sequence of changes is called cell cycle.
Hypertensive emergencies should be treated within one hour. Hypertensive urgencies may be treated more slowly. The term accelerated malignant hypertension is used when retinal haem
Explain Heat Preservation - Method of Food Preservation? The process of heating was used centuries before its action was understood. Food is heated up or cooked. Heat kills mi
Galactose Metabolism Galactose goes to the liver via portal blood and is phosphorylated by galactokinase togalactose- 1 -phosphate (GIP) using ATP as a phosphate donor as s
Explain the Liver Biopsy Assays? These are used to measure the total vitamin A stores, as well us, the response in levels of vitamin A relative to different dosages of the vita
Explain the Executive Functions - Psychological tests Executive functions are those involved in the planning, organisation, regulation and monitoring of goal directed behaviour
Prevention and Community Action: A number of preventive action are necessary. Alcohol prevention programmes can have major effects on alcohol problem rates, and can influence
Energy Metabolism In the preceding sections of the unit, you studied how the products of digestion of food, viz: amino acids, sugars and fatty acids are absorbed and transport
What is the role of Linked Traits in genetics? In his study of inheritance in the fruit fly, Morgan observed that certain genes are distributed together, or linked, rather than
Define Factors Influencing RS Content of Foods? Different fractions of RS mentioned in Table may be naturally present in some foods or may be generated as a result of industria
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