low-grade feverish‚ fever‚ aouh‚ mild a fatigue‚ sore throat‚ high fever‚ a runny or sweating‚ stuffy chills‚ a nose‚ severe and cough headaches sore throat‚ colored ‚bodyache pain or with s‚ chils‚ difficulty phelgm ‚ fatigue‚ swallowing swollen nausea‚ ‚glands‚ high vomiting‚ fever‚ severe diarrhea swollen sinus pain‚ lymph fever nodes‚ risses white reapeatedl feelingor yellow y‚ signs of sick‚ a high spots on dehydratio temperatur tonsils‚ n e‚ aching‚ bright painfulred throat‚ muscles‚ swollen headaches
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large intestines. In addition to the alimentary canal‚ there are several important accessory organs that help your body to digest food but do not have food pass through them. Accessory organs of the digestive system include the teeth‚ tongue‚ salivary glands‚ liver‚ gallbladder‚ and pancreas. To achieve the goal of providing energy and nutrients to the body‚ six major functions take place in the digestive system: Ingestion Secretion Mixing and movement Digestion Absorption Excretion AILMENTS
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SCIENCE - FORM 2 Nutrition CLASSES OF FOOD 1. Food is a basic necessity for all living things. 2. Food is important in order to : (a) Provide energy to carry out physical activities. (b) Provide energy for the physiological activities in life such as reproduction‚ digestion and excretion. (c) Build new cells and ti repair tissues in the body.
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6PROTOZOA INTRODUCTION Parasitism A specific type of interaction between two organisms Host-parasite interactions often operate over a longer timescale than those seen with other pathogens Results in significant host-parasite interaction at the cellular and organismal level E.g. Parasites that alter the behavior of the host Giardia lamblia – induce biochemical change in the host cells at the site of infection (duodenal epithelium) Parasites – have life cycles that often involve several hosts (survival
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environment surrounding the cell. Organisms: independent living things‚ simplest forms of independent life are single-celled organisms Multicellular organisms are more complex organisms‚ having many kinds of cells‚ such as muscle cells‚ nerve cells‚ and gland cells. During the development of multicellular organisms‚ each cell differentiates or becomes specialized to carry out a particular function; body is made up
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How and why do we age? Ageing is ’The process of growing old’ [1]. This is known information to almost everyone that as we age‚ we show more signs of ageing such as wrinkles or age-related diseases. However‚ the reasons for this is still not fully known and consolidated‚ which is why many theories about ageing exist and scientists are still currently researching this topic. This essay will cover well known theories and biological phenomena on the topic of ageing with critical evaluation in answering
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BASIC ORGANIZATION OF THE HUMAN BODY ANATOMY & PHYSIOLOGY Table of Contents Introduction Chapter 1..............................................Cardiovascular System (Circulatory) Chapter 2..............................................Lymphatic System (Circulatory) Chapter 3..............................................Respiratory System Chapter 4..............................................Digestive System Chapter 5...................................
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the normal equilibrium of hunger and satiety mechanisms; and this dysregulation might make the intensity of both eating binges and vomiting episodes more pronounced (Gordon 27). Food digestion begins right when it goes into the mouth and saliva glands start the process of breaking down and absorbing foods. When the body is not receiving the nutrients it
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Chemical digestion involves in a liquid that is acidic. The first part of chemical digestion is in the mouth‚ this liquid is called saliva. Saliva is a clear type liquid; this liquid is thicker than water. Saliva is produced in the mouth by salivary glands. Saliva has a medium pH level (6-7)‚ so it is slightly acidic so it does not digest the food into smaller atoms as much as the stomach. When the food goes down the oesophagus to the stomach‚ saliva is used as a lubricant to help the food slide
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multigrain bread provided me with carbohydrates. As I take a bite of the peanut butter and jelly sandwich I crush all three of the macronutrients with my teeth. The role of saliva helps moistens the food while a digestive enzyme in the saliva called salivary amylase (ptyalin) helps breaks down the complex carbohydrates mostly contained in the bread into simple sugars. Once the food has been sufficiently chewed‚ the tongue rolls it into a ball known as a bolus and pushes it into the pharynx. In a combination
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