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Q. What is Juvenile Mitral Stenosis ?
Peculiar to developing countries is the problem of juvenile mitral stenosis. Patients with rheumatic fever develop tight mitral stenosis in their adolescence. In developed countries disease tends to present much later. This may be due to initial severe rheumatic carditis or recurrent rheumatic fever. Principles of management are similar to that in adults. Balloon valvuloplasty may be done as indicated and expertise is needed to do the same in young children safely.
Transposable elements are able to move around the genome by precise or imprecise excision events. What is meant by imprecise excision? A. Imprecise excision refers to a transpo
Determine sequence weights for the sequences ACTA, ACTT, CGTT, and AGAT in problem 1 by using Thompson, Higgins, and Gibson method
Q What is the logical order in which the concepts of molecules, atoms, cells... up to biosphere are associated? Atoms form molecules that form cells that form tissues that form
Cephalopods - Feeding and Digestion in Molluscs Cephalopods are carnivorous. Tentacles or arms are food capturing organs. The number of tentacles changes in different cephalop
Q. Important conditions for malabsorption syndrome? Let us now discuss a few important conditions grouped collectively under the term of malabsorption syndrome. These are:
What is a single cell protein? The proteins obtained from microbial sources, i.e. algae, fungi, bacteria, yeast etc. are referred to as Single Cell Proteins. These are isolated
Q. Drug Management for gout disease? Drugs are so effective in lowering the serum mate concentration that rigid restriction of dietary purines is rarely necessary. Uricosurie d
Explain Vegetable dehydration It reduces the natural water content below the level critical for the growth of microorganisms (12-15%), without being detrimental to important nu
what is the chemical reaction of respiration in cockroach?
Describe Chemical changes in fruits and vegetables The detailed chemical changes that occur when fruits and vegetables are boiled in water or steamed, canned, dried or frozen,
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