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Putrefaction is the fifth stage of death, following pallor mortis, livor mortis, algor mortis, and rigor mortis. This process references the breaking down of a body of an animal post-mortem . In broad terms, it can be viewed as the decomposition of proteins , and the eventual breakdown of the cohesiveness between tissues, and the liquefaction ...
Putrefaction begins soon after death. Putrefaction, i.e. fermentation of proteins, is considered the final step following death, and is carried out mainly by anaerobic organisms from the bowel. Putrefying bacteria produce a plethora of enzymes which aid in disintegration of the body.
Rubedo is a Latin word meaning "redness" that was adopted by alchemists to define the fourth and final major stage in their magnum opus. [1] Both gold and the philosopher's stone were associated with the color red, as rubedo signaled alchemical success, and the end of the great work. [ 2 ]
For Carl Jung, "the rediscovery of the principles of alchemy came to be an important part of my work as a pioneer of psychology". [3] As a student of alchemy, he (and his followers) "compared the 'black work' of the alchemists (the nigredo) with the often highly critical involvement experienced by the ego, until it accepts the new equilibrium brought about by the creation of the self."
Skeletonization is the state of a dead organism after undergoing decomposition. [1] Skeletonization refers to the final stage of decomposition, during which the last vestiges of the soft tissues of a corpse or carcass have decayed or dried to the point that the skeleton is exposed. By the end of the skeletonization process, all soft tissue will ...
Liquefactive necrosis (or colliquative necrosis) is a type of necrosis which results in a transformation of the tissue into a liquid viscous mass. [1] Often it is associated with focal bacterial or fungal infections, and can also manifest as one of the symptoms of an internal chemical burn. [2]
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
Djinn is a novel by French writer Alain Robbe-Grillet. It was written as a French textbook with California State University, Dominguez Hills professor Yvone Lenard using a process of grammatical progression. [1] Each chapter covers a specific element of French grammar which becomes increasingly difficult over the course of the novel.