KLB Physics form 4 notes

Institution Secondary
Course K.C.S.E
Year 1st Year
Semester Unknown
Posted By Michael Paul
File Type pdf
Pages 118 Pages
File Size 11.91 MB
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Description

Physics is defined as the study of matter and its relation to energy. The subject is applied in explaining phenomena like eclipse, lightning, rainbow, mirage and many other wonders of nature. Physics explains the how and why behind the: • falling of bodies towards the ground. • daily occurrence of tides in the sea. • rising up of a liquid through a drinking straw.
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BURNS
Burns are tissue injury caused by thermal, radiation, chemical, or electrical contact resulting in protein denaturation, loss of intravascular fluid volume due to increased vascular permeability and oedema.
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PAEDIATRIC NURSING
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HISTORY TAKING
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MALARIA
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5 Pages 658 Views 0 Downloads 313.09 KB
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Diabetic ketoacidosis (DKA) and nonketotic hyperosmolar state (NKHS) are acute complications of diabetes. DKA is seen primarily in individuals with type 1 DM, and NKHS is seen in individuals with type 2 DM.Both disorders are associated with absolute or relative insulin deficiency, volume depletion, and altered mental status.
14 Pages 3330 Views 0 Downloads 223.59 KB
SURGERY NOTES Trending!
Omphalocele is a congenital defect of the periumbilical abdominal wall in which the coelomic cavity is covered only by peritoneum and amnion (membrane covering). There are two kinds of omphalocele: fetal and embryonic.
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ARCHIVES AND RECORDS MANAGEMENT Trending!
Archives Management is concerned with the study of managerial functions that an individual needs to posses to effectively manage archives. This subject aims at imparting to the trainee knowledge and skills that will enable him/her to be able to appreciate the role of archives in the management of organizations. The trainee should be able to identify the various types of archives and be able to perform archives management functions.
92 Pages 2592 Views 0 Downloads 788.35 KB
FOOD PRODUCTION THEORY
This course unit is intended to impact in trainees in cooking skills and attitudes required for professional cookery-it gives the trainee abroad knowledge of raw food materials and the application in food and beverage application.
137 Pages 1342 Views 0 Downloads 617.13 KB