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Dyslipidemia is an important correctable factor for Coronary Artery Disease. There is a strong, independent, continuous, and graded relation between total cholesterol (TC) or low-density-lipoprotein cholesterol (LDL-C) level and risk for Coronary Artery Disease events. This relation has been clearly demonstrated in men and women and in all age groups. More than one half of U.S. adults (102 million) have TC levels greater than 200 mg/dl, and of these, 40 per cent (41 million) have values greater than 240 mg/dl, and of these, 40 per cent(41 million) have valves greater than 240 mg/dl. In general, a 1 per cent increase in LDL-C level leads to a 2 per cent to 3 per cent increase in risk for Coronary Artery Disease.
Explain Enzymatic Proteins The most varied and most highly specialized proteins are those with catalytic activity - the enzymes. Virtually all the chemical reactions of organic
a) The image above is part of a DNA sequencing gel. Assuming this is the DNA coding strand and you are reading 5' -> 3' what are ALL the possible polypeptides this sequence cou
Which are plant tissues that form the plant roots? Roots have a central portion called medulla made of vascular tissue outer phloem and inner xylem. Medulla is delimited by per
Explain functional properties of protein hydrolysis Hydrolysis of food proteins using proteases (trypsin, chymootrypsin, papain and thermolysin) alters their functional propert
Can our experiences change our brain A. It is now know by Scientists that brain is remarkably "plastic:" it continues to change during the course of life in accordance with our
Mitral Valve Repair : Whenever possible, the valve has to be repaired rather than replaced. Preoperative investigations and a TEE done on the operating table will help the surg
Estimation of minerals in foods The minerals in foods are determined by ashing or incineration at temperatures in the region of 500°C following standard procedure. This destroy
Explain of Functional property Browning/Flavour/ Aroma Mode of action Proteins contribute to browning by reacting with lactose and other reducing sugars present in a form
Explain about the Sensory Neuropathy There is decreased sensory perception by foot for any external stimuli making foot prone to various injuries. Due to lack of pain does not
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