A thorough understanding of the bones that make up the skeletal system, the differences between a joint, tendon and a ligament and the effect of physical activity on the human skeleton.
A thorough understanding of the bones that make up the skeletal system, the differences between a joint, tendon and a ligament and the effect of physical activity on the human skeleton.
"This is a ppt for Better and clear understanding of The Human Skeletal System........
#its Classification
#Joints and their Classification
Hope so it will be helpful to you...........
"This is a ppt for Better and clear understanding of The Human Skeletal System........
#its Classification
#Joints and their Classification
Hope so it will be helpful to you...........
Prachtige, opvallende wenskaarten die uitstekend verkopen in de winkelpunten dankzij de opvallende folie-druktechniek "inline cold foil" bij Grafische Groep Matthys
Explore the mysteries of our skeletal system and delve into the fascinating stories behind our bones. Uncover the unique characteristics of our skeletons and understand how they protect our bodies and provide us with mobility.
Bones provide support for our bodies and help form our shape. Although they're very light, bones are strong enough to support our entire weight.
Bones also protect the body's organs. The skull protects the brain and forms the shape of the face. The spinal cord, a pathway for messages between the brain and the body, is protected by the backbone, or spinal column. The ribs form a cage that shelters the heart and lungs, and the pelvis helps protect the bladder, part of the intestines, and in women, the reproductive organs.
Bones are made up of a framework of a protein called collagen, with a mineral called calcium phosphate that makes the framework hard and strong. Bones store calcium and release some into the bloodstream when it's needed by other parts of the body. The amounts of some vitamins and minerals that you eat, especially vitamin D and calcium, directly affect how much calcium is stored in the bones.
Bones are made up of two types of bone tissues:
Compact bone is the solid, hard outside part of the bone. It looks like ivory and is extremely strong. Holes and channels run through it, carrying blood vessels and nerves.
Cancellous (KAN-suh-lus) bone, which looks like a sponge, is inside compact bone. It is made up of a mesh-like network of tiny pieces of bone called trabeculae (truh-BEH-kyoo-lee). This is where bone marrow is found.
In this soft bone is where most of the body's blood cells are made. The bone marrow contains stem cells, which produce the body's red blood cells and platelets, and some types of white blood cells. Red blood cells carry oxygen to the body's tissues, and platelets help with blood clotting when someone has a cut or wound. White blood cells help the body fight infection.
Bones are fastened to other bones by long, fibrous straps called ligaments (LIG-uh-mentz). Cartilage (KAR-tul-ij), a flexible, rubbery substance in our joints, supports bones and protects them where they rub against each other.
The framework of bones and cartilage which gives shape and support to the body an animal is called skeleton. Skeletal structure is composed of hard material which is made up of calcium called bones. The human skeleton is made up of 206 bones. In human beings, the skeleton is present in side the body, so it is called endoskeleton.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
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These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
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Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
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- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
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5. Information page The human body has 206 bones as a adult, when you are born you have 300 bones. Bones are connected to each other by ligaments. Organs are protected by the skeleton. The brain is protected by the skull and the heart, liver and lungs are protected by the rib and sternum. The skeleton serves many functions; provides the shape of the body as well as supporting, protecting and allowing movement, producing blood, and storing minerals.
6.
7. hands: There are 27 bones and 5 fingers in each hand. Fingers are also called digits. The hand is very flexible with lots of joints. The thumb is the most flexible thanks to the saddle joint. hands
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