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Fatty Acid Metabolism
The body has a limited supply of glucose associative to the energy stored as fat. There are 3 sources of fatty acids for energy metabolism within animals; dietary triacylglycerols from meals, triacylglycerols synthesized within the liver during times while internal energy sources are abundant, and triacylglycerols store within adipocytes as lipid droplets.
OSTEOPORASIS - Reduction in bone tissue mass causing weakness of skeletal strength. It leads to crush fracture. It occurs in pastmenopausal women & elderly man. Common
Tricuspid Stenosis : Acquired tricuspid stenosis is most often due to chronic rheumatic carditis. Rarely could it be due to right atrial tumors or carcinoid syndrome producing mi
Explain about the Nutritional Requirements? Nutritional requirements are defined as 'intake levels of nutrients that meet specified criteria of adequacy such as normal growth,
Extended point within pulp chamber: Gripping action: - Steglitz forceps or pin pilers. - Access cavity flooded with chloroform to dissolve the sealer. - Grasp the
Q. How does the organism understand that a clotting process must begin? When there is some tissue wound with injury of blood vessel the platelets and endothelial cells of the w
Carbohydrate characteristic chemical features include: Select one: a. the potential to form multiple hydrogen bonds. b. the existence of one or more asymmetric centers.
Each of the following are true of antimicrobial therapeutic drugs except A. Non-toxic to host B. Easily broken down by host C. Easily administered D. Limited capacity to elicit
Euthenics : It is the study of improvement of human races by providing better conditions. Euthenics means human improvement by altering external factors like as education or the co
Define Preparation of Dilutions - Standard or Total Plate Counts? 1. Serial dilution of homogenized sample in an appropriate diluent. Preparation of dilutions - Decimal dilu
Q. Qualitative and Quantitative Analysis of Colour? Primarily, two types of analysis are carried out for food colours - qualitative and quantitative. The qualitative analysi
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