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Q. Fats requirement in pectic ulcer?
Fats: These delay the gastric emptying. The products of fat digestion in the small intestine stimulate entrogastrone, which inhibits gastric juice secretion. Recently poly- unsaturated fatty acids such as linoleic and eicosapentanoic acid have been found to be effective against duodenal ulcer by inhibiting in vitro growth of H. Pylroi. Around 25-30 g of visible fat may be incorporated in the daily dietaries. Fats should preferably be emulsified for easier digestion. Fried foods must be avoided as they cause digestive, problems.
Explain the Nutrient Deficiency Disorders? Protein Energy Malnutrition (PEM), iron deficiency anaemia (IDA) and vitamin A deficiency (VAD) are still the major public health pro
Septa prevent oxygenated and deoxygenated blood. Give reason
Q. Show the Factors affecting osseointegration? The success or failure of osseointegration is dependent on the following factors. a) Occlusal load b) Biocompatibility of
Q. What is the nitrogen waste in amphibian larvae and in the adult animal? The terrestrial adult excretes urea since amphibian larvae are aquatic they excrete ammonia.
Which type of reproductive structure has a better chance of survival if there was a sudden temperature change in its environment? A.)asci B.)zygosporangium C.)basidium D.)lichen
DEFINITIONS E mbryology - Study of embryo is called as embryology. Zygote to emrbyo in uterus Developmental biology - Study of pre natal period & post natal period
Iodine deficiency Iodine is an important component of thyroid hormones, which play active role in several physiological process such as control of basal metabolic rate, oxidat
Chromosome jumping is the technique whereby one begins with a piece of DNA from one area of a chromosome, and obtains clones from nearby areas without cloning everything in betwee
Only during recent years, due to commercialization of agriculture, more emphasis has been given on cash crops, which contribute very little to the animal food. As a result, the liv
Explain the Process of Canning? The basic principles of canning have not changed dramatically since Nicholas Appert and Peter Durand developed the process. Heat sufficient to d
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