Cephalosporins
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Cephalosporins are a class of antibiotics. The document provides contact information for Mr. Naga Prashant Koppuravuri, an Assistant Professor in the Department of Pharmaceutical Chemistry who has a M.Pharm and Ph.D and is a Fellow of the Association of Pharmaceutical Scientists.
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Describe the primary categories of smells and the concept of odor blindness.
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Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
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Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
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Facilitated by odorant-binding proteins in mucus.
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Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
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Odor blindness for single substances due to lack of appropriate receptor protein.
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These lecture slides, by Dr Sidra Arshad, offer a quick overview of physiological basis of a normal electrocardiogram.
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1. Define an electrocardiogram (ECG) and electrocardiography
2. Describe how dipoles generated by the heart produce the waveforms of the ECG
3. Describe the components of a normal electrocardiogram of a typical bipolar leads (limb II)
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Describe the relationship between the taste threshold and taste index of common substances.
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Recognize different abnormalities of taste perception and their causes.
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Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
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Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
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Inability to taste certain substances, particularly thiourea compounds
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Dissolution of tastants to reach receptors
Washing away the stimulus
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Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
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Degeneration of taste buds if the sensory nerve fiber is cut
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Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
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