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Question 1 Discuss the quantitative methods for the estimation of urinary proteins. What are the instructions to be given to a patient while collecting urine for biochemical examination?
Question 2 Discuss the importance and functions of various plasma proteins in detail
Question 3 Discuss the methods of determination of transaminases in detail. Add a note on clinical significance of detection of transaminases. List the advantages and disadvantages of each method
Question 4 What is alkaline phosphatase? How estimation of alkaline phosphatase help in diagnosis of various disease conditions? List various methods used for estimation of alkaline phosphatase. Explain the principle of each of these methods
Define Dietary Management of Cancer Patients and Feeding Problems Related To Cancer Therapy? We took an overview about the general nutritional requirements of cancer patients.
point out the criticism of lamarckism in any six short points.
proteins contain
Animal Fats This group consists of depot fats from domestic land animals (e.g., lard and tallow), all containing large amounts of C16 and C18 fatty acids, medium amounts of uns
Define briefly about the Selenium? The element selenium was discovered in 1817 in association with the element sulphur. However, selenium as an essential nutrient remained unre
tell me the general characters of monopisthocotylea
M e rc u r y The metal is biologically non-essential but being used in various industries, it is released in environment from both natural and anthropogenic sources. Man-m
Q. Role of Exercise and Drugs in management of diabetes? Aerobic exercise for at least 20-30 minutes four or more times a week is recommended. Exercise after meals is preferre
Why do ribosomes move along mRNA during translation? During translation the ribosome always exposes two mRNA codons to be translated by moving along the mRNA. When a peptide bo
Define methods of Food Preservation? Food preservation is one of the oldest technologies used by human beings. The perishable food materials like fruits, vegetables, milk, meat
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