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Hyponatremia or hyponatraemia is a low concentration of sodium in the blood. [4] It is generally defined as a sodium concentration of less than 135 mmol/L (135 mEq/L), with severe hyponatremia being below 120 mEq/L. [3] [8] Symptoms can be absent, mild or severe.
Exposure to a vacuum, or experiencing all but the most extreme uncontrolled decompression, does not cause the body to explode or internal fluids to boil (although the fluids in the mouth and lungs will indeed boil at altitudes above the Armstrong limit); rather, it will lead to a loss of consciousness once the body has depleted the supply of ...
Glaze’s Crawfishplans to host a crawfish boil every Saturday afternoon (weather permitting) at Max’s Sports Bar, 115 GE Patterson Ave. The boils will start mid to late March this year, check ...
Procambarus clarkii, known variously as the red swamp crayfish, Louisiana crawfish or mudbug, [3] is a species of cambarid crayfish native to freshwater bodies of northern Mexico, and southern and southeastern United States, but also introduced elsewhere (both in North America and other continents), where it is often an invasive pest.
Initial Symptoms Blister Agents Lewisite Gas: colorless Odor: geraniums Seconds to minutes Eye irritation, coughing, sneezing, and vomiting Mustard Gas: colorless Odor: horseradish, onions, or garlic; or fishy, musty, soapy, or almonds Minutes to hours Burning eyes, eyelid swelling, repeated blinking, sneezing, nasal secretion, sore throat, and
At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten. [ citation needed ] Research shows that crayfish do not die immediately when boiled alive, and respond to pain in a similar way to mammals.
Amid a crawfish shortage in Louisiana, the nation’s top producer of the crustaceans that are a staple in Gulf Coast seafood boils, Gov. Jeff Landry issued a disaster declaration for the impacted ...
Common symptoms of food poisoning include stomach aches and pain, nausea, fever, vomiting, diarrhea and headache. "Those most at risk for severe foodborne illness include children under 5 ...