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Results: The risk of isolated aortic valve replacement is 3-4 per cent. The long term survival for 5, 10 and 15years is 75 per cent, 60 per cent and 40 per cent respectively. The postoperative morbidity could be complete heart block, heart failure or neurologic deficit. All prosthetic valves need lifelong anti coagulation and prophylactic antibiotics.
A cell with a euploid number of chromosomes contains: A.one half of a complete set of chromosomes B.several complete sets of chromosomes C.the correct number of chromosomes D.two c
Define Itraconazole Itraconazole is FDA-approved for treatment of blastomycosis, histoplasmosis (non-meningeal) and aspergillosis in patients who are intolerant of or refractor
What are homologous chromosomes? Which are the human cells that do not have homologous chromosomes? Chromosomes have genes (genetic information in the form of nucleotide sequen
In mountain rabbits, the EL-1 gene is located on chromosome 3. Four alleles of this gene have been identified in the population. With respect to EL-1, what is the maximum number of
Contrast the reproduction of bacteria with that of frogs. Bacteria replicate asexually by splitting in two. Frogs reproduce sexually by producing sperm and eggs. One sperm and
Explain the Etiology and Clinical Features of Parkinson's disease? The cause of Parkinson's is unknown. Genetic predisposition (in most cases the reason for the death of these
Complications of Exchange Transfusion i) Infection of umbilical vessels and systemic injection related to blood transfusion like malaria, CMV, AIDS and hepatitis B. ii) O
What is a biodigester? A biodigester is equipment that creates carbon dioxide, hydrogen sulfide and fuel gases (biogases) like methane from organic material under decomposition
Concerning the number of hosts how are parasites classified? Parasites that need only one host are known as monoxenous parasites. Parasites that need more than one host for th
Explain the Basic Concept of Adulteration? Food adulteration is the change in original composition and quality of food by adding, removing or substituting some ingredients of f
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