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Q. Food borne infections?
Food borne infections, as you may recall reading earlier, are caused by the ingestion of pathogenic microorganisms that penetrate the intestinal mucosa and multiply or migrate into other tissues where they multiply. Common food bome infections include Salmonellosis, Shigellosis, fibrio parahaemolyticus gastroenteritis, E. coli diarrhoea, infective hepatitis etc. Let us study about a few of these infections.
Q. Causes of gastro oesophageal reflux disease? GERD may develop due to any of the following reasons: • decreased muscle tone or abnormal relaxation of the LES, • reduced st
Explain Chemical Structure of saponins? Let us briefly understand their chemical nature. Their structures are characterized by the presence of a steroid or triterpene group, i.
What are CD4 lymphocytes? What is the relationship between these cells and HIV? How does HIV replicate? CD4 lymphocytes are T helper lymphocytes that there in their plasma memb
what is the origin, uses, morphology, active constituents and market perparations ?
Q. Procedures Adopted by Numerical Taxonomists? Since numerical taxonomy is an operational science, the procedure is divided into a number of repeatable steps, allowing the res
Non-Ketotic Hyperosmolar Diabetic Coma (NKHDC) is another acute complication of diabetes mellitus. In this condition, the coma (loss of consciousness) is developed due to high blo
Q. Guiding and overseeing actions of Consciousness? Guiding and overseeing actions: Consciousness connects brain and body states with external occurrences. In order to functio
What do you understand by Pharynx? The region of digestive tract between the mouth and esophagus. In most animals it's muscular and forces food into the digestive tract which l
They result from septic embolization of vegetations to the arterial vasa vasorum or the intraluminal space, with subsequent spread of infection through the intima and outward throu
Define important aspects of nutritional needs during emergency situations? This unit discussed important aspects of nutritional needs during emergency situations and under envi
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