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A metaphase cell positive for the bcr/abl rearrangement (associated with chronic myelogenous leukemia) using FISH. The chromosomes can be seen in blue. The chromosome that is labeled with green and red spots (upper left) is the one where the rearrangement is present. Fluorescence in situ hybridization (FISH) is a molecular cytogenetic technique ...
A medieval view of fish processing, by Peter Brueghel the Elder (1556). There is evidence humans have been processing fish since the early Holocene. For example, fishbones (c. 8140–7550 BP, uncalibrated) at Atlit-Yam, a submerged Neolithic site off Israel, have been analysed. What emerged was a picture of "a pile of fish gutted and processed ...
The processing fluency theory of aesthetic pleasure emphasizes the interaction between the viewer and an object in that it integrates theories and a wide range of empirical evidence that focus on effects of objective stimulus attributes on perceived beauty [5] with those that emphasize the role of experience, for example by invoking ...
Boknafisk is a variant of stockfish and is unsalted fish partially dried by sun and wind on drying flakes or on a wall. The most common fish used for boknafisk is cod, but other types of fish can also be used. If herring is used, the dish is called boknasild. Bugeo refers to dried Alaska pollock.
Aesthetics (also spelled esthetics) is the branch of philosophy concerned with the nature of beauty and the nature of taste; and functions as the philosophy of art. [ 1] Aesthetics examines the philosophy of aesthetic value, which is determined by critical judgments of artistic taste; [ 2] thus, the function of aesthetics is the "critical ...
Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption. [ 1][ 2] Ancient methods of preserving fish included drying, salting, pickling and smoking.
Fish fillet. A fish fillet, from the French word filet ( pronounced [filɛ]) meaning a thread or strip, [ 1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
Neuroesthetics ( or neuroaesthetics) is a relatively recent sub-discipline of applied aesthetics. Empirical aesthetics takes a scientific approach to the study of aesthetic experience of art, music, or any object that can give rise to aesthetic judgments. [ 2]