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What was the Oral Status of the Patient
It is imperative that the patient carry out a strict oral hygiene regimen as dental plaque is one of the main factors that leads to implant failure. The suprabony connective tissue fibres are oriented parallel to the implant surface, it is susceptible to plaque accumulation and bacterial ingress. This is compounded by the rough surface of the implant which influences bacterial colonization. Rougher surfaces like the Titanium plasma coated implants and Hydroxy apatite coated implants are more prone to bacterial colonization.
Explain the Recommended Dietary Allowances - Nutrition? The recommended dietary allowances are defined as the 'daily dietary intake level that is sufficient to meet the nutrien
EGG S OF FROG This egg is round & its diameter is of 1-2 mm. It is mesolecithal & has distinct animal pole & vegital pole. The nucleus is found in the centre of the anim
State four long-term benefits of exercise. The long-term advantages of exercise are: a) Enhance in size of the muscles used, b) Decrease of heart rate and c) Enhance
Q. What is Atomic constipation? This type is most common; often it is called the "lazy .bowel". There is a loss of muscle tone causing weak peristalsis, the causes are: a) L
description on characteristics of pisces fish
Spray-drying method Spray-drying is the common drying method in the production of ISP. The primary physical form of ISP in commerce, is that of fine powders. Structured form
Explain Food Effects on Drug Excretion? Food and nutrients can alter the re-absorption of drugs from the renal tubes. Urinary acidity affects drug re-absorption from the renal
I am studying the evolution of a giraffe. How do I find more information?
Explain Composition of Malt Yeast Peptone Glucose Medium? Malt Extract - 3.0 gm Yeast Extract - 3.0 gm Peptone - 5.0 gm Glucose - 10.0 gm Agar - 15.0 gm Distille
Flavour Binding Some protein preparations, although acceptable from a functional and nutritional stand point, necessitate a deodorizing step to remove the bound off-flavor
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