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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.
Immunogenicity Based on immunogenicity studies and experience with other vaccines, the new meningococcal conjugate vaccine (Menactra) should be highly effective in preventing m
What is MDRTB MDRTB - For patients with known exposure to multi-drug resistant TB (MDRTB) and a high risk of developing active TB, there are no data-based recommendations. Regi
N e wcastle disease / Ranikhet disease (ND/RD) This disease is caused by Newcastle disease virus (NDV) belonging to the genus Paramyxovirus of the family Paramyxoviridae. Alo
Explain about the Pulmonary and Respiratory System? With aging the chest wall becomes stiffer and less compliant and the muscular force of the diaphragm is reduced causing less
Dinitrophenol, DNP, was prescribed in low doses in the 1940's to help obese patients lose weight. It's use for this purpose was discontinued when several users died. DNP makes the
What is the Definition of Ecology explain? Scientists use the term ecology to refer to the study of the relationships between organisms, and the relationships between organism
Q. Is there chloroplasts in cyanobacteria? In cyanobacteria there is no chloroplast and the chlorophyll layers are dispersed in cytosol.
Pneumonia: Pneumonia is an inflammation with consolidation of the parenchyma of the lung. It occurs most commonly in infants and young children and may occur as primary dis
Explain the relationship between an agonist muscle and its antagonist as it relates to positional control, functional movement and neuromuscular activation. For example, how the tw
Texturization Proteins constitute the basis of structures and texture in several foods, whether these come from living tissue (myofibrills in meat or fish) or from fa
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