Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
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.
Phases of viruses Viruses have two phases to their existence Inside their host cells where they exhibit certain living characteristics. outside their host where they
what is process of ultrafilteration involved?
Q. What are the main prophylactic measures against malaria? The major preventive measures against malaria are the elimination of the treatment of infected people, vector mosqui
Which are the molecules that make possible active transport through membranes? Active transport is made by exact membrane proteins. These proteins are called "pumps" because
A 16 year old boy named Jake was admitted into the emergency room complaining of headache, fever, stiffness of abdominal muscles and difficulty swallowing. The doctor on staff bega
ABSORPTIO N OF FOOD Absorption from Mouth Here negligible tobacco, alkohal and some medicines as isoprenailne glycerol tri nitrite is absorbed. Absorptio n from Sto
what is the structure of hiv virus?
Explain the types of foods used in Space? The various types of foods are enumerated herewith. Thennostabilized (T): Heat processed foods ("off-the-shelf' items) in aluminium
Q. What is the difference between micronutrients and macro? The classification criterion of nutrients into micronutrients and macro has no relation to the size of the molecul
Define Proteins as regulators of water balance? As substrates and solutes are transferred or exchanged across membranes, water has a tendency to follow to maintain equal osmoti
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd