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Interrupted suture technique: Synthetic braided 2 '0' sutures (ethibond) with 17mtn needles on either end and a pledget is used. Alternate green and white sutures are taken after initially taking 3 commissural sutures. Valve organizers are available to tack in the sutures in order until all the sutures are taken. The sutures are taken through the skirt of the chosen valve. Valve is seated; sutures tied and cut off. Disc motion is checked and if not satisfactory, using the valve holder the valve can be rotated inside its housing. Aorta is closed in two layers using prolene sutures.
detail notes on seed dormancy and seed germination
Explain the Food Intolerance? What is food intolerance? How does it differ from food allergy? Food intolerance like food allergy is an adverse reaction to food. Food intoleranc
What is the purpose of DNA? Actually, DNA makes you who you are. It has all your heredity info, like your hair color, your personality, etc. No two person's DNA is the similar,
Define the term - Acoelomate Triploblastic animals which do not have an internal body cavity. This includes flatworms and ribbon worms. However the term could be applied to oth
What are the properties og Gels? Polysaccharides, proteins or colloidal complex particles, such as caseinate micelles form gels at levels of 10% or less. Gums, pectin and gela
Functionality of cellulose Cellulose has many uses as an anticaking agent, emulsifier, stabilizer, dispersing agent, thickener and gelling agent, but these are generally subsid
What is the pleiotropy? The Pleiotropy (or pliotropy) is the phenomenon in which a single gene conditions several various phenotypical traits. Few phenotypical traits may be
Systolic heart failure is a classic heart failure where the inotropic (contractile) state is impaired and the expulsion of blood is not adequate. So the main manifestations of syst
Define Food Sources of Calcium? Dairy products are of course the primary source of calcium followed by grains and pulses. Among the millets, ragi contains substantial amount of
Flavour Binding Some protein preparations, although acceptable from a functional and nutritional stand point, necessitate a deodorizing step to remove the bound off-flavor
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