Answer:
Sperm washing is the process in which individual sperms are separated from the semen. Washed sperm is used in artificial insemination using the intrauterine insemination (IUI) technique and in in vitro fertilization (IVF). It may also be used to decrease the risk of HIV transmission by an HIV-positive male, in which case the washed sperm is injected into a female using an artificial insemination technique.
Sperm washing involves removing any mucus and non-motile sperm in the semen to improve the chances of fertilization and to extract certain disease-carrying material in the semen. Sperm washing is a standard procedure in infertility treatment.
Explanation:
Sperm washing takes place in a laboratory following sperm donation.
Sperm may be washed by density gradient centrifugation or by a "direct swim-up" technique that does not involve centrifugation. In normal semen samples, centrifugation causes no more DNA damage to spermatozoa than a direct swim-up technique.[1]
Washed sperm is concentrated in Hams F10 media without L-glutamine, warmed to 37 °C (99 °F).[2] A chemical known as a cryoprotectant is added to the sperm to aid the freezing and thawing process.[3] Further chemicals may be added which separate the most active sperm in the sample, as well as extend or dilute the sample so that vials for a number of inseminations are produced.
Answer:
True
Explanation:
The body can get water from milk, juices, fruits, and vegetables.
Involve adjusting a workers' environment, behavior, and other long-term educational approaches to treat and prevent further damage due to WMSD. EI are a therapeutic approach to treating and ultimately preventing WMSD with the goal of long-term musculoskeletal pain relief.
Answer:
As stated in Chapter 1, the translation of human energy requirements into recommended intakes of food and the assessment of how well the available food supplies or diets of populations (or even of individuals) satisfy these requirements require knowledge of the amounts of available energy in individual foods. Determining the energy content of foods depends on the following: 1) the components of food that provide energy (protein, fat, carbohydrate, alcohol, polyols, organic acids and novel compounds) should be determined by appropriate analytical methods; 2) the quantity of each individual component must be converted to food energy using a generally accepted factor that expresses the amount of available energy per unit of weight; and 3) the food energies of all components must be added together to represent the nutritional energy value of the food for humans. The energy conversion factors and the models currently used assume that each component of a food has an energy factor that is fixed and that does not vary according to the proportions of other components in the food or diet.
Explanation:
The unit of energy in the International System of Units (SI)[8] is the joule (J). A joule is the energy expended when 1 kg is moved 1 m by a force of 1 Newton. This is the accepted standard unit of energy used in human energetics and it should also be used for the expression of energy in foods. Because nutritionists and food scientists are concerned with large amounts of energy, they generally use kiloJoules (kJ = 103 J) or megaJoules (MJ = 106 J). For many decades, food energy has been expressed in calories, which is not a coherent unit of thermochemical energy. Despite the recommendation of more than 30 years ago to use only joules, many scientists, non-scientists and consumers still find it difficult to abandon the use of calories. This is evident in that both joules (kJ) and calories (kcal) are used side by side in most regulatory frameworks, e.g. Codex Alimentarius (1991). Thus, while the use of joules alone is recommended by international convention, values for food energy in the following sections are given in both joules and calories, with kilojoules given first and kilocalories second, within parenthesis and in a different font (Arial 9). In tables, values for kilocalories are given in italic type. The conversion factors for joules and calories are: 1 kJ = 0.239 kcal; and 1 kcal = 4.184 kJ.
