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Pathophysiology
Infective endocarditis occurs when turbulence within the heart allows causative organism to infect previously damaged valves or other endothelial surfaces.
Vegetations consisting of fibrin, leukosytes, platelets and microbes adhere to the valve surface or endocardium. The loss of portions of the friable vegetations into the circulation result in embolization. Infection spread to heart valves leads to valvular incompetence, CHF, generalized myocardial dysfunction and sepsis.
Explain the role of calcium ions, troponin and F-Actin during contraction in striated muscles of humans?
Littoral Zone Plants of the littoral zone Two types of plants occur here: Non-rooted phytoplanktons which include all kinds of algae occurring in the limnetic as wel
Define Milk as a rich source of protein? A value of 3.5% protein is often considered as an average for milk. Milk protein has traditionally been divided into 2 classes - casein
Explain Precautions for Estimation of Reducing Sugar by Fehling Soxhlet Method? 1. Clamp the burette so that the tip of the burette is exactly above the mouth of the conical fl
A laboratory mouse homozygous for an RFLP marker is mated to a wild mouse that is heterozygous for that marker. One of the heterozygous individuals resulting from this cross is mat
West Nile virus infection West Nile virus (WNV) is a type strain of flaviviruses and is related to Japanese encephalitis group. The virus was first isolated from a woman in the
Patients on HAART Rifamycins induce hepatic CYP3A4 enzymes and can accelerate metabolism of protease inhibitors and some non-nucleoside reverse transcriptase inhibitors (NNRTIs
Sunlight is absorbed by chlorophyll molecules. Chlorophyll is a porphyrin in that nitrogen atoms are coordinated to a magnesium ion instance for it is a magnesium porphyrin. This
Photosynthetically Active Radiation This is usually in direct proportion with the incident solar radiation, you know that tropic$ are probably the best illuminated part of the
Explain nutritional properties of the eggs Drying of eggs under normal conditions causes little loss of the nutritional properties of the eggs. Vitamin A, vitamin B, thiamine,
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