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Q. What is hypercholeslerolaemia?
Cholesterol: It is a natural component of foods such as mutton, pork, ham, sausages, lamb, chicken, eggs (yellow), whole milk, cheese, ice-cream, butter and desi ghee. Cholesterol is present only in animal kingdom and does not exist in vegetable kingdom. Increased cholesterol in blood is called hypercholeslerolaemia, which leads to atherosclerosis.
Explain the Deficiency and Toxicity of vitamin A? Who defines VAD as tissue concentrations of vitamin A low enough to have adverse health consequences even if there is no evide
Processing of roughage Roughages constitute the bulk of the ration of farm animals and these include green fodder (leguminous and non-leguminous), grasses, and various crop re
Planning of Nursing Care Minimise trauma to the child and provide safe environment. Control bleeding. Administer drugs. Implementation of Nursing Care
Patters of Cleavage In most of the animal groups with spherical or almost spherical egg and little or moderate amount of yolk (micro-or mesolecithal eggs), the first and seco
Pikas (component 1), also known as "rock rabbits" or "coneys", are small relatives of rabbits belonging to the genus Ochotona. The 30 species in this genus are confined to high alt
Q. What is the uncontrolled mitotic procedure that occurs as disease in pluricellular beings called? Uncontrolled mitotic cell division is known as neoplasia. Neoplasia the for
What is the function of the collagen fibers of the connective tissue? There are dissimilar collagen types. The major function of these proteins is to keep the shape and the str
Define Food Sources of Calcium? Dairy products are of course the primary source of calcium followed by grains and pulses. Among the millets, ragi contains substantial amount of
Select all that are true/correct: Cellular respiration consists of the production of ATP in several steps using enzymes. Photosynthesis produces carbohydrates using carbon dioxide
Explain Taxonomic Concepts and Their Development? The history of classification is an exciting aspect of plant taxonomy. The discovery of the use of plants for food and later
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