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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.
During which meiosis division does ploidy reduction occur? Does ploidy reduction occur in mitosis? In the cell division by meiosis ploidy reduction occurs in meiosis II. Initia
Spray-drying method Spray-drying is the common drying method in the production of ISP. The primary physical form of ISP in commerce, is that of fine powders. Structured form
please give us this phylem''s example...
Q. Explain States of matter Ans. Chemistry deals with the nature and composition of matter - anything that occupies space and has mass, and the changes which it undergoes. Matt
Evolution: This deals with the origin of newer types of organism from the previous ones by modification involving genetic changes and adaptations. Evolution also called as biologic
Connect point A and D by line which is convex to the left. The left border is formed by the left ventricle except at its upper end which is formed by the left auricle where there i
Define Primary motor cortex corticospinal interneuron A Primary motor cortex (M1) corticospinal interneuron A that produces action potentials during movements of the big toe of
Class of Crustacea - Malacostraca Malacostraca involves most of the larger forms such as crabs, lobsters, shrimps etc. and constitute the majority of crustacean species. The c
Define Iron deficiency anaemia During pregnancy? Iron deficiency anaemia (microcytic hypo chromic anaemia) is widespread among adolescents and young women during their reproduc
Explain Foaming Properties of proteins To understand the foaming properties of proteins, we need to know some basic aspects of foam foods. Foam foods are usually colloidal disp
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