Answer:
Obstruction of the renal tubules with myoglobin and damage tubular cells
Explanation:
Myoglobinuria is usually the result of the muscle destruction. Any process which can result in the interference of the muscle activity can lead to myoglobnuria.
It is usually associtaed with the increased level of the creatine kinase, lactate dehydrogenase and many other enzymes.
When it is passes from the renal tubules causes obstruction and acute kidney injury.
Answer:
The Ebola virus is an “enveloped virus,” meaning that the core of the virus is surrounded by a lipoprotein outer layer. Enveloped viruses such as Ebola are more susceptible to destruction with a number of physical and chemical agents than viruses without lipoprotein envelopes
Explanation:
Preferably about 30 minutes a day
Answer:
Since the 1970s, historical studies of food in particular cultures have emerged as a new field, “culinary history.” Culinary history studies the origins and development of the foodstuffs, equipment, and techniques of cookery, the presentation and eating of meals, and the meanings of these activities to the societies that produce them. It looks at practices on both sides of the kitchen door, at the significance of the food to the cook and to those who consume it, and at how cooking is done and what the final product means. Consequently, culinary history is widely interdisciplinary. Studies make connections between the sciences – medical, biological, and social – and the humanities and draw heavily on anthropology, economics, psychology, folklore, literature, and the fine arts, as well as history. These multidisciplinary perspectives are integrated along geographic and temporal dimensions, and as a consequence, culinary history encompasses the whole process of procuring food from land or laboratory, moving it through processors and market-places, and finally placing it on the stove and onto the table. It emphasizes the role that food-related activities play in defining community, class, and social status – as epitomized in such fundamental human acts as the choice and consumption of one’s daily bread.
Culinary history can also be defined by what it is not. It is not, for example, simply a narrative account of what was eaten by a particular people at a particular time. Nor is it a matter of rendering entertaining stories about food, or telling anecdotes of people cooking and eating, or surveying cookbooks.
Explanation:hope this helped! :)
