Organic Chemistry: Basic Concepts Organic Chemistry: Basic Concepts Organic chemistry is the branch of science that studies the structure, properties, and reactions of carbon-containing compounds. Here are some basic concepts in organic chemistry: 1. Starch: The main component of starch is amylopectin. 2. Boiling Point: Acids have the highest boiling point. Hydrocarbons (CxHy) have the…
Oral Pathology Related to HIV Infection Oral Pathology Related to HIV Infection Oral Pathology Related to HIV Infection # Oral Candida (CA) Infection CA infection comes in many forms: Atrophic form: Characteristic but often overlooked. Commonly found on the dorsal tongue and palate. Tongue has areas of papillary atrophy, appearing smooth and glossy. Causes burning…
Oral Pathology in HIV-infected Individuals and Osteomyelitis Oral Pathology in HIV-infected Individuals and Osteomyelitis Oral Pathology in HIV-infected Individuals and Osteomyelitis I. Oral Pathology in HIV-infected Individuals 1. Candida Infection Pseudomembranous Candidiasis: Characteristics: White or yellow membrane, bleeding when scraped. Location: Palate, buccal mucosa, lips and dorsum of the tongue. Hyperplastic Candidiasis: Characteristics: White membrane…
Oral Mucosa: Structure and Function Oral Mucosa: Structure and Function Oral Mucosa: Structure and Function The oral mucosa is the inner lining of the oral cavity, playing a crucial role in protection, mastication, swallowing, and speech. It is composed of two main layers: epithelium and connective tissue. 1. Epithelium: – The outermost layer that directly…
Obstetric Knowledge – Gynecological Exploration Obstetric Knowledge – Gynecological Exploration Obstetric Knowledge – Gynecological Exploration Fetus and Ultrasound: Fetal image becomes clearly visible on ultrasound from 7 weeks of amenorrhea (Question 601). Fetal heartbeat can be seen on ultrasound from 7 weeks of amenorrhea (Question 602). The average growth rate of the fetal biparietal diameter…
Nutrition: Nutritional Value and Hygienic Features of Food Groups Nutrition: Nutritional Value and Hygienic Features of Food Groups Nutrition: Nutritional Value and Hygienic Features of Food Groups # Food Classification Food can be classified in many ways, with two common methods being: Classification by origin: Plant-based foods Animal-based foods Processed foods from natural ingredients Classification…
Nutrition Guide for Children Under 3 Years Old Nutrition Guide for Children Under 3 Years Old Nutrition Guide for Children Under 3 Years Old Breast Milk – The Perfect Nutrition for Infants Colostrum: This precious milk is formed from the 14th-16th week of pregnancy, secreted in the first 1-3 days after birth and lasts for…
Nutrition for the Elderly: Things to Keep in Mind Nutrition for the Elderly: Things to Keep in Mind Nutrition for the Elderly: Things to Keep in Mind Age affects the body and nutritional needs of each person. For the elderly, physiological changes occur that require them to have a special diet to maintain health. 1.…
NSAIDs: An Overview NSAIDs: An Overview NSAIDs: An Overview This article will provide detailed information on NSAIDs, a group of non-steroidal anti-inflammatory drugs widely used to treat pain, fever and inflammation. 1. Is Paracetamol an NSAID? The answer is no. Paracetamol is a pain reliever and fever reducer but does not possess anti-inflammatory properties like…
Nonsteroidal Anti-inflammatory Drugs (NSAIDs) Nonsteroidal Anti-inflammatory Drugs (NSAIDs) Nonsteroidal Anti-inflammatory Drugs (NSAIDs) 1. General Pharmacological Effects of NSAIDs: Antipyretic: Inhibits prostaglandin (PG) synthesis. Anti-inflammatory: Inhibits COX (cyclooxygenase), leading to decreased production of PGE2 and PGF1a. Analgesic: Inhibits COX, reduces PGF2a production, and decreases the sensitivity of sensory nerves to pain stimuli. Antiplatelet: Inhibits COX, reducing…