Dr.Subir Kumar

food medical biochemistry foods & nutrition modalities of dialysis osmolality osmolarity units of measurement of solution colloid crystalloid rbc changes in different solutions emulsifier dialyzer emulsion hydrophilic colloid suspension dialysis surface tension normal saline saturated solution surfactant percent solution isotonic solution tonicity kernicterus van den bergh reaction complications of jaundice hemolytic jaundice causes of jaundice obstructive jaundice alp alt hepatic enzymes classification of jaundice liver function tests lft liver functions jaundice hypoglycemia insulin synthesis insulin hba1c impaired fasting glucose impaired glucose tolerance pre diabetes types of diabetes ogtt who criteria of diabetes gestational diabetes complications of diabetes type-1 diabetes diabetes mellitus diabetes dm thermic effect of food food classification growth recommended dietary allowance good nutrition body mass index energy calculation dietary reference intake metabolic rate principles of food balanced food sda basal metabolic rate calorie gm diet plan diet nutrients nutrition atp formation muscle glycogen glucose alanine cycle cori cycle glucose metabolism glycogen metabolism acetyl coa uronic acid pathway hmp shunt glycogenolysis glycogenesis gluconeogenesis tca cycle glycolysis overview of metabolism catabolism carbohydrate metabolism cellular respiration respiratory chain metabolism physiology of digestion medical education chemistry of digestion food absorption digestion chemistry biochemistry