Heath life science./ Loretta M. Bierer, Violetta Fisher Lien

By: Bierer, Loretta MContributor(s): Lien, Violetta FisherMaterial type: TextTextPublisher: Toronto: D.C. Health and Company 1984Edition: Teachers edDescription: vii, 552 p: ill,; 20cmISBN: 0669051497Subject(s): BiologyLOC classification: QH308.7.B58
Contents:
Cotents: Life and health -- Cells: Simple forms of life -- Mankind learns to fight disease -- Microbes are discouraged by cleanliness -- Hygiene of the home -- The Food we eat -- How the body assimilates food -- Calories and diet -- Blood and lymph -- Respiration -- Temperature control of the body: Excretion -- The Liver and kidneys -- The Nervous system -- The Skeleton -- Reproduction -- Common tropical diseases -- Common African diseases -- The Control of diseases -- Defence against disease -- Public health -- Food and survival -- International control of health -- Appendix I: Blood transfusion-internal respiration in muscles-spleen-preparation of cheese -- Appendix II: General preparation of solutions-preparation of solutions used in the course -- Glossary.
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Books Books WISCONSIN INTERNATIONAL UNIVERSITY COLLEGE, GHANA KUMASI LIBRARY
nursing
WISCONSIN INTERNATIONAL UNIVERSITY COLLEGE, GHANA KUMASI LIBRARY
QH308.7.B58 (Browse shelf) Available KSN/087/19

Includes index.

Cotents: Life and health -- Cells: Simple forms of life -- Mankind learns to fight disease -- Microbes are discouraged by cleanliness -- Hygiene of the home -- The Food we eat -- How the body assimilates food -- Calories and diet -- Blood and lymph -- Respiration -- Temperature control of the body: Excretion -- The Liver and kidneys -- The Nervous system -- The Skeleton -- Reproduction -- Common tropical diseases -- Common African diseases -- The Control of diseases -- Defence against disease -- Public health -- Food and survival -- International control of health -- Appendix I: Blood transfusion-internal respiration in muscles-spleen-preparation of cheese -- Appendix II: General preparation of solutions-preparation of solutions used in the course -- Glossary.

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