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What has caused evolution?
1) Different individuals have dissimilar characteristics
2) These differences result in altering abilities to reproduce under local circumstances
3) Some of these differences are inherited
4) Those inherited differences that result in highly successful reproduction rates are the ones that will be present at higher percentages in the latest generation.
History Past and present history of cardiovascular problems of patient & family. History of chest pain, shortness of breath, fatigue, abnormal skin colour, dizziness, vertigo
Q. What is haemoglobin? What is the inorganic element that is basic of the composition of haemoglobin? Haemoglobin is the protein present in the blood responsible for the trans
Cytokinins - Plant Growth Substances Folke Skoog observed that the cell division or differentiation is affected by AMP and other purines. A nucleic acid from yeast was also fo
Acute Rheumatic Fever Rheumatic fever is an inflammatory disease that usually follows infection of upper respiratory tract with group A beta hemolytic streptococci. It is c
Bjork-Shiley Valve (B-S) : This is one of the earliest types of tilting disc valves introduced in early 70's. The earlier models like concavo-convex disc valves were withdrawn fr
Define Influence of Polyphenols on Proteins? You know that tannins are considered as anti-nutritional because their presence is usually accompanied by a reduced protein digesti
Even though association between GAS pharyngitis and the ARF is fairly well established, the exact pathogenic mechanisms are not clearly understood. However, two mechanisms are post
What are the basic constituents of the cell membrane? The cell membrane is produced of lipids, proteins and carbohydrates. The membrane lipids are phospholipids, a special t
Define Determinants of Food Security - Food Availability? It depends on the quantum and quality of crops, livestock, fishery and other food sources, as well as commercial impor
Define the Carbohydrate and Fat required for elderly? Carbohydrate: It is usually recommended that approximately 55en% (percent of energy) be provided from carbohydrate food
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