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What is Ridgemapping
The patient is given local anesthesia by infiltration to numb both the facial (labial/buccal) and lingual (palatal) mucosa. Using either a sharp straight probe with stopper, endodontic file or a specially designed calliper the mucosa is perforated through to the residual bone and the thickness of mucosa is marked at the designated areas 2 mm apart. These marks are defined by objective reference points to be transferred accurately to the split cast and based on the measurements of the tissue, the contour of the residual ridge is traced on the cut face of the cast
How sugar is used in Meringues? Egg whites beaten for a meringue hold air bubbles as the mechanical action of the beaters partly coagulates the egg protein. Sugars make the pro
How are the fruits formed? The fecundation is in angiosperms triggers the release of hormones that act upon the ovaries. The ovary wall after that it develops into a fruit that
Explain benefits of Protein Protein: Once the energy requirements have been estimated, protein requirements can be addressed. The aim is to achieve nitrogen balance. There are
Q. Illustrate Mitral Valve Orifice Area? The normal mitral valve orifice in an adult is 4-5cm 2 when the valve is completely open in diastole. When the mitral valve orifice ar
What is Cancer? Besides AIDS, Cancer is another deadly human disease of our times about which people are panicky all over the world. It is estimated that one in every three per
Q. What is the name of the DNA duplication procedure? What is the major enzyme that participates in it? The process of duplication, or copying, of the DNA molecule is called re
What is the meaning of Reitan's program Reitan's program can be conceptualised as an effort to demonstrate the usefulness nad accuracy of Halstead's tests and related procedure
What is polymorphism
Q. Explain Spoilage of Cereals and Cereal Products? Cereals are the main source of energy to human beings. There are several varieties of cereals, of which wheat and rice are t
Define Surface Sampling Food contact surfaces (e.g. storage tank, packaging material, ripening room, utensils, equipments, refrigerators etc.) which directly or indirectly (wal
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