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What is Osseointegration
Osseointegration was the hallmark of success in implant dentistry in the 1980s. It was believed that an implant was successfully integrated when there was direct contact between bone and the titanium implant (at the light microscopic level) with no fibrous connective tissue interface. However, the criteria for success have evolved beyond the initial goal of osseointegration. Implant success in the 21st century involves other factors including: stability of the implant; adequate radiographic bone levels; lack of symptoms or evidence of infection; minimal probing depths around the implant, and the ability of the patient to keep the area clean. The implant is designed and placed to support a prostheses. The success of implant therapy is a measure of success of the prosthesis and the implant supporting the prosthesis.
If a plant of genotype A/a is selfed, and numerous offsprings are scored, what proportion of the progeny is expected to have homozygous genotypes?
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Q. Nutritional Management for lactose intolerance? Diagnostic tests are available that can give information about the level and activity of the lactase enzyme. Depending on the
Utilization of Soy Protein Concentrate Soy protein concentrates are used in food products for their nutritional characteristics or for their functional properties or for both.
A complete motor neuron is removed from a frog and placed in a large volume of normal physiological saline. The neuron is healthy; it has a stable resting voltage of -70 millivolt
Explain Esterification The process of converting an acid into an alkyl or aryl derivative. Most frequently the process consists of the reaction of an acid with an alcohol in th
Salmonellosis Salmonellosis is an infection caused by bacterial species belonging to the genus Salmonella and usually associated with the ingestion of food containing salmonel
POLYMORPHISM IN COLENTRATAtion..
What is the root pressure? The Root pressure is the pressure that forces water from the soil to be absorbed by xylem of the root. It is because of the osmotic gradient between
Performance Evaluation Cake batter aeration can be affected by the plasticity, consistency, emulsification, bake stock formulation and other fats and oil properties. Creamin
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