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Q. What is connective tissue proper?
The name connective tissue proper is used to designate the connective tissue that fills interstitial spaces as opposed to the specialized connective tissues bones, blood, adipose tissue, cartilage, and so on. The connective tissue proper secretes collagen, reticular and elastin fibers.
Explain some Handy Points related to Infant Feeding? Points to be kept in mind: • Introduce only one food at a time, giving only small amounts at first • Increase variety s
What is Secondary Growth explain briefly? Secondary Growth in Stems : Young developing shoots increase in height by adding new cells, which are produced by the apical meriste
what is the Symptoms of VIBRIO PARAHAEMOLYTICUS Symptoms: A total of greater than one million organisms may cause disease. Symptoms of intoxication which range from mild to se
What is capillarity? How this phenomenon is chemically explained? What is the relevance of capillarity for water transport in plants? Capillarity is the phenomenon by which
Defence mechanisms of the host The healthy animal is protected from pathogenic organisms present in the environment by virtue of the effective immune mechanism present from bi
Describe the IMPACT AND BURDEN OF HEART DISEASES ? No discussion on the epidemiology of heart diseases will be complete without a look at the tremendous burden put by different
Explain about the Anorexia Nervosa? Anorexia nervosa, as you have read above, is a psychological eating disorder characterized by somatic delusions that one is too fat despite
Q. Illustrate Dilated cardiomyopathy? It is a disease of unknown etiology, affecting myocardium. Its diagnosis is established by presence of left ventricular dilatation and sys
Food Pyramid The diabetes food pyramid divides food into six groups. These groups vary with each other on the basis of size occupied in the pyramid. The largest i.e. grains, br
Principles of Isolated soybean proteins The basic principles of ISP production are simple. Soybean protein isolates are obtained by selective solubilisation of the protein (e.
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