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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.
Explain about the Picric acid test? This test is answered by all reducing sugars, with a free aldehyde or ketone groups. Monosaccharides possess a free aldehyde or ketone group
Explain Identifying features of Rhizopus? Macroscopically Rhizopus appears as a white cottony mass (look at rhizopus growth on media above) growing rapidly and spread over enti
A n a e m i a It is defined as decrease in the amount of haemoglobin (Hb) per unit of blood. This may or may not be accompanied by a reduction in the red blood cells (RBC
Define Health Benefits of Other Dietary Factors with Antinutritional Effects? Despite the predominantly nutritional antagonistic effects of the factors described above, there i
Explain the Protein Efficiency Ratio (PER)? PER method was developed by Osborne, Mendel and Ferry in 1919 and is based on the growth of young rats. The diets usually contain 10
According to the Nernst equation, the equilibrium potential for any ion (Eion) distributed across a membrane is dependent on the internal (Ionin) and external (Ionout) concentratio
distinguish between striated and cardic muscles
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Hipot is an abbreviation for high potential. Usually, Hipot is a term given to a class of electrical safety testing instruments used to confirm electrical insulation in finished ap
Describe about Mixed Type of TA PVC ? Management depends upon the type of TAPVC and could be very challenging. However the basic principle is to get all the pulmonary veins to
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