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What is salmonella typhosn
Typhoid is an enteric fever, which relates to acute infection of short duration. It is caused by bacteria called Salmonella typhosn about which you may recall studying ' in the Food Microbiology and Safety Course. The mode of spread of this infection is through the fecal-oral route. The source of infection is the drinking water, milk and food contaminated by intestinal contents (through feces and urine) of the patients or "carriers" or by flies which transmit the disease. It may affect all age groups but is commonly observed in children. The incidence and magnitude of typhoid fever has greatly reduced in the present context due to improved sanitation and vaccines and effective drugs available.
What are Flavanols? Examples are catechin and epicatechin. You may have heard of the benefits of tea. Some of them are due to gallic acid, which is combined with epicatechin. F
Explain Mechanism of Absorption of Haem Iron? Haem iron is soluble in the alkaline environment of the intestine. It binds to the receptor on the enterocytes and is internalized
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Q. Explain about Oral Glucose Tolerance Test? This is most commonly used diagnostic test particularly for identifying new and ‘at risk' individua1s.Thi.s test is carried out af
Assuming that variability of populations were non-genetic, that is, not controlled by genetic material, once again chance events alone would determine which of the organisms would
Determine teh term - Magnesium Magnesium helps in translocation of carbohydrates and regulates the uptake of other nutrients, presumably by helping in the formation of phosph
Explain acylglycerols The most abundant class of food lipids is the acylglycerols, also known as glycerol esters of fatty acids, which dominate the composition of depot fats in
Automated DNA sequencing is now common place which is based on the chain termination method but using a fluorescent dye attached to an oligonucleotide primer instead of using radio
Explain the chemical properties of milk Autoclaving milk, wherein temperature of around 121 o C is achieved, causes browning. The brown colour is due to the heat effecting an i
Analytic Characters - Nature and Structure of Community As you know a community has its own characteristics. Which are not shown by its individual component species. These cha
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