Showing posts with label of. Show all posts
Showing posts with label of. Show all posts

Wednesday, March 18, 2015

10 health benefits of APPLE


10 Health Benefits of Apples
10 Health Benefits of Apples
Posted On :
3/17/2011
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Description:
10 Health Benefits of Apples ---

We are told that an apple a day keeps the doctor away, but what exactly are the health benefits of apples? Here are ten reasons to heed the advice of that old proverb.

Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.

Asthma Help
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.

Alzheimers Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimers disease.

Lower Cholesterol
The pectin in apples lowers LDL ("bad") cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.

Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Colon Cancer Prevention
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.

Liver Cancer Prevention
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.

Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the bodys need for insulin and may help in the management of diabetes.

Weight Loss
A Brazilian study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.
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IMPORTANCE OF WATER AT MOLECULAR LEVEL

Water is the medium of life. It is the most abundant compound in all organisms. It varies from 65 to 89 percent in different organisms. Human tissues contain about 20 per cent water in bone cells and 85 per cent in brain cells. Almost all reactions of a cell occur in the presence of water. It also takes part in numerous biochemical reactions such as hydrolysis of macromolecules. It is also used as a raw material for photosynthesis. Following are a few important points of water..


Solvent properties:

Due to its polarity, water is an excellent solvent for polar substances. Ionic substances when disbanded in water, dissociate into positive and negative ions. Non-ionic substances having charged groups in their molecules are spread in water. When in solution, ions and molecules move randomly and are in a more favorable state to react with other molecules and ions. It is for this reason property of water that almost all reactions in cells occur in aqueous media. In cells, all chemical reactions are catalyzed by enzymes which work in an aqueous environment. Non-polar organic molecules, such as fats, are insoluble in water and help to maintain membranes which make compartments in the cell.


Heat Capacity:

Water has great ability of absorbing heat with a minimum of change in its own temperature. The specific heat capacity of water is - the number of calories required to raise the temperature of water from 15 to 16°C and is 1.0 cal. This is because much of the energy is utilized to break hydrogen bonds. Water thus works as temperature stabilizer for organisms in the environment and hence protects living material against sudden thermal changes.

Heat Of Vaporization:

Water absorbs considerable heat as it changes from liquid to gas. Heat of vaporization is given in calories absorbed per gram vaporized. The specific heat of vaporization of water is 574 Kcal/kg, which plays an important part in the regulation of heat produced by oxidation. It also provides cooling effect to plants when water is transpired or to animals when water is perspired. Evaporation of only 2 ml out of one litre of water, lowers the temperature of the remaining 998 ml by 1°C.

Protection:

Water is an effective lubricant that provides protection against damage resulting from friction. For example, tears protect the surface of the eye from the rubbing of eyelids, water also forms a fluid cushion around organs that helps to protect them from trauma.

Diffusion:

Water not only diffuses itself but also assists the diffusion of other molecules. Molecules of other substances are dissolved in water. Diffusion is the movement of concentration from an area of higher concentration to an area of lower concentration. Diffusion causes equal distribution of molecules. Diffusion of water diffuses not only itself but also causes the diffusion of ions and molecules of other substances. Hence, water also helps with the transport.

Organizes non-polar molecules:
Non-polar molecules such as oil do not form hydrogen bonds with water which is a polar molecule. Instead, the water molecules form hydrogen bonds with each other, causing the water to be excluded the non-polar molecules. It means non-polar molecules move away from water, so they are known as being "hydrophobic" which means "water fearing". Non-polar molecules form bonds with each other in a water solution and become organized. This bonding of non-polar molecules is known as hydrophobic bonding.  


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Sunday, March 15, 2015

Review of Medical Microbiology and Immunology Twelfth Edition


Review of Medical Microbiology and Immunology, Twelfth Edition (Lange Medical Books) [Kindle Edition]

Author: Warren E. Levinson - ISBN: B0089NUWIA - Language: English - Format: PDF, EPUB

DESCRIPTION

The most concise, easy-to-use, and frequently updated review of the medically important aspects microbiology and immunology

Essential for USMLE and medical microbiology course exam preparation, Review of Medical Microbiology, 12e provides a high-yield review of the basic and clinical aspects of bacteriology, virology, mycology, parasitology, and immunology. The book emphasizes the real-world clinical application of microbiology and immunology to infectious diseases and offers a unique mix of narrative text, color images, tables and figures, Q&A, and clinical cases.

Everything you need to put your USMLE and course exam preparation on the fast track:

  • 654 USMLE-style practice questions test your knowledge and understanding
  • 50 clinical cases illustrate the importance of basic science information in clinical diagnosis
  • A complete USMLE-style practice exam consisting of 80 questions
  • Pearls for the USMLE impart important basic science information helpful in answering questions on the USMLE
  • Self-assessment questions with answers appear at the end of each chapter
  • 50 color images show classic clinical lesions to aid in the diagnosis of infectious diseases
  • 18 color images depict the life cycles of important protozoa and worms
  • Concise summaries of medically important microorganisms are presented together in a separate to facilitate comparison of organisms
  • Numerous tables and figures encapsulate important information
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    • File Size: 42691 KB
    • Print Length: 710 pages
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    • Publisher: McGraw-Hill Medical; 12 edition (April 13, 2012)
    • Sold by: Amazon Digital Services, Inc.
    • Language: English
    • ASIN: B0089NUWIA
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    Principal Systemic Manifestations of Chronic Renal Failure and Uremia

    Fluid and Electrolytes

    Dehydration
    Edema
    Hyperkalemia
    Metabolic acidosis

    Calcium Phosphate and Bone

    Hyperphosphatemia
    Hypocalcemia
    Secondary hyperparathyroidism
    Renal osteodystrophy

    Hematologic

    Anemia
    Bleeding diathesis

    Cardiopulmonary

    Hypertension
    Congestive heart failure
    Pulmonary edema
    Uremic pericarditis

    Gastrointestinal

    Nausea and vomiting
    Bleeding
    Esophagitis, gastritis, colitis

    Neuromuscular

    Myopathy
    Peripheral neuropathy
    Encephalopathy

    Dermatologic

    Sallow color
    Pruritus
    Dermatitis.
    Read more »

    Classification of Diabetes Mellitus





    Type 1 diabetes (β-cell destruction): Immune-mediated, Idiopathic

    Type 2 diabetes (insulin resistance with relative insulin deficiency)

    Maturity-onset diabetes of the young (MODY), caused by mutations in:
    Hepatocyte nuclear factor (MODY1)
    Glucokinase (MODY2)

    Genetic defects in insulin processing or insulin action

    Defects in proinsulin conversion
    Insulin gene mutations
    Insulin receptor mutations

    Exocrine pancreatic defects

    Chronic pancreatitis
    Pancreatectomy
    Neoplasia
    Cystic fibrosis
    Hemachromatosis

    Endocrinopathies

    Acromegaly
    Cushing syndrome
    Hyperthyroidism
    Pheochromocytoma
    Glucagonoma

    Infections

    Cytomegalovirus
    Coxsackie virus B

    Drugs: Glucocorticoids, Thyroid hormone, Protease inhibitors, b-adrenergic agonists, Thiazides, Nicotinic acid, Phenytoin

    Genetic syndromes associated with diabetes

    Down syndrome
    Kleinfelter syndrome
    Turner syndrome

    Gestational diabetes mellitus.


    Dx of DM:(diagnosis of Diabetes Mellitus)

    A random blood glucose concentration of 200 mg/dL or higher, with classical signs and symptoms

    A fasting glucose concentration of 126 mg/dL or higher on more than one occasion, or

    An abnormal oral glucose tolerance test (OGTT), in which the glucose concentration is 200 mg/dL or higher 2 hours after a standard carbohydrate load (75 gm of glucose.

    Pt with impaired glucose tolerance have a significant risk of progressing to overt diabetes.
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    Thursday, March 12, 2015

    Woman Body Diagram Of Organs

    like you back body is wider than your front body-4.bp.blogspot.com
    like you back body is wider than your front body

    NEW YORK (Reuters Health) - Hapless lovers are not the only ones who get lost down there: even sexologists cant agree on whats what, and where, among external organ," Vincenzo said. It is composed of an externally visible glans and body, like the There have been diagrams of vaginas drawn on the whiteboard in our newsroom multiple times. My seven female roommates know the correct definition of vagina, also … even though they use the word "vag" to describe female body parts. But we all still choose The diagram is an intricate, detailed look at female anatomy with each part neatly labeled. But, what the professor leading the lecture wants to focus on most is the clitoris. It’s an organ name of that part of my body — a part that I knew so Medical diagrams showing organ and ribcage displacement join the actual case studies of women wearing the average corset from day to day. Despite knowing the extreme health risks from wearing the corsets of 100 years ago, O’Followell’s warning was not After all, they have a tendency to say things about how women can’t get pregnant from rape, or how birth control pills are abortifacients. Well, look no further, we found it. This diagram comes straight from the Texas-approved textbook* that forms the As shown by Kelly (2002), male intromittent organs therefore arose independently among tetrapods on more than one occasion. The turtle penis, for example, contains only one vascular erectile body and develops In the diagram above – from Kelly .

    Anatomy 3D: Organs of the human body, this app will amaze you with all of its graphics and features. Anatomy 3D is more than just a resource, it is actually a teaching tool. There are videos, audio lectures, quizzes, models, diagrams and more. Female penis? In. It’s the best way to “The internal clitoris does not exist, the entire clitoris is an external organ,” Vincenzo said. It is composed of an externally visible glands and body, like the male penis, and of roots, which are hidden .


    Another Picture of Woman Body Diagram Of Organs :



    File:Digestive system diagram edit.svg-upload.wikimedia.org
    File:Digestive system diagram edit.svg

    Female pelvis picture comes from here
    Female pelvis picture comes from here
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    Tuesday, March 10, 2015

    Various Types of Best Food Sources of Iron




    Iron is a mineral that is needed by the body. Its function is to bind and carry oxygen from the lungs throughout the body.

    Although it seems trivial, but the role of iron is essential for our body. Distribution of oxygen, immune and red blood cell formation is strongly supported by this mineral. Iron deficiency can impair the immune system, anemia, and make the body sluggish.

    Well, here are the best food sources of iron are good consumed to meet the needs of our body iron.

    A. Animal sources of Iron

    1. Eggs
    Eggs are rich in all minerals, including iron, and vitamin B. Ideal eggs consumed at breakfast because it contains a sufficient amount of energy.

    2. Beef
    Meat is animal foods. As easily processed beef. In 100 grams of beef fillet contains 201 kcal of energy, 14 grams of fat, and 2.8 mg of iron.

    3. Fish
    One is believed to seafood rich in omega-3 and 6. Baronang fish known to contain as much as 3.8 mg of iron per 100 grams. Selian that sardines also contain 2.5 mg of iron per 100 grams. The salmon fishing is the main source of protein and omega 3 fatty acids.

    B. Iron from vegetables sources

    Green vegetables such as spinach, caisin, and pokcoy is one kind of green vegetables are easily available. Leaves in green vegetables are rich in iron. In 100 grams of green spinach contains 3.5 mg of iron, 16 kcal of energy. While 100 grams caisin containing 1.9 mg of iron and 20 kcal of energy.

    1. Potato
    Potato skins, maybe most of us do not eat the skin of the potatoes and peel it for disposal. Apparently studies have found that the skin of the potatoes have iron five times larger than their own flesh potatoes. So now let yah eat potatoes with the skin.

    2. Spinach
    Spinach, is a vegetable which helps us to bind iron. With spinach we can tie a lot of iron, and the spinach is already known to reduce the symptoms of anemia. So feel free to eat spinach every week. In addition to iron, spinach also contain vitamin A.

    3. Corn
    Corn is rich in iron and copper. Maize is also a good source of vitamins A and C.

    4. Watercress
    Watercress is an excellent source of vitamin A and vitamin B and C. Watercress contains high amounts of iron, calcium, and potassium.

    5. Chard
    Chard is a vegetable that contains vitamin A and iron.

    C. Sources of Iron Fruits

    1. Apricot Fruit
    This fruit contains iron which is perfect for ensuring the body gets iron intake.

    2. Fruit Beet greens
    Beet greens are a source of vitamins A and B2. Beet greens can also enrich the blood with iron and manganese



    3. Citrus fruit
    help fight diseases caused by vitamin C deficiency, as citrus fruits contain folic acid

    4. Prune fruit
    Prune fruit, is a type of fruit that has a lot of iron compared apples and papayas. In the prune juice contained 3mg iron. So try this fruit to smoothen our blood circulation throughout the body.

    D. Sources of Iron Nuts

    Nuts are often shunned because of the myth that acne can grow more. But you know? Tenryata nuts have a lot of iron. In 100 grams of beans contained 5 mg of iron and 102mg calcium. So for iron, nuts can help us spread the oksegine in the body.

    1. Peanuts, green peas and soybeans
    Peanuts, green beans and soy beans are processed nuts easy. 100 grams of soybeans contains 381 kcal of energy, and 10 mg of iron. While green beans contains 323 kcal of energy and 7.5 iron per 100 grams.

    2. Beans Lentils
    Lentils are a small round shape and can be presented to the daily menu. It can be made sweet soup or porridge. In 1 cup of lentils contains 6.6 mg of iron.

    3. Brown rice
    source of fiber, vitamin E, folic acid, and iron

    E. Iron Sources of Processed Foods

    1. Oat bread
    Bread wheat is an option for dieters to memenuhiisi stomach, but it turns out wheat containing a large iron, besides having the function of preventing heart disease and cancer. So even if not on a diet of bread wheat could be an option for our iron binding.

    2. Raisins
    Raisins contain iron which is very high. Raisins are also a food that is alkaline and can help the body cope with the acidic conditions.

    3.Sereal
    The food is often served for breakfast menu is very good for health. ¾ cup of cereal contains 18 mg of iron. While 100 grams of instant oatmeal contains 11 mg of iron.

    Dried 4.Buah
    Currant fruit, pig, apple, pear, apricot and peach fruit is most often dried. But dried fruits that contain lots of iron is raisin and plum. ½ cup raisins contained in 1.9 mg of iron, and in 1 cup prunes contained 1 mg of iron.

    5. Non-fat yogurt or skim milk
    At a minimum you will get one-third of the calcium content in one cup per day. Calcium will build and maintain bone health.

    Okay, that was some kind of food source of iron consisting of meat, vegetables, and fruits.
    Read more »

    Monday, March 9, 2015

    Cherokee Indian Legends of an Ancient Giant Race

    Cherokee Indian Legends of an Ancient Giant Race




    Now and Long Ago-A History of the Marion County Area, 1969
       James Wafford, of the western Cherokee, who was born in Georgia in 1806, says that his grandmother, who must have been born about the middle of the last century, told him that she had heard from the old people that long before her time a party of giants had once come to visit the Cherokee. They were nearly twice as tall as common men, and had their eyes set slanting in their heads, so that the Cherokee called them Tsunil´ kalu´, "the Slant-eyed people," because they looked like the giant hunter Tsul´ kalu´. They said that these giants lived far away in the direction in which the sun goes down. The Cherokee received them as friends, and they stayed some time, and then returned to their home in the west.
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