Search results
Results from the WOW.Com Content Network
Dermatophagia. Dermatophagia (from Ancient Greek δέρμα — lit. skin and φαγεία lit. eating) or dermatodaxia (from δήξις, lit. biting) [3] is a compulsion disorder of gnawing or biting one's own skin, most commonly at the fingers. This action can either be conscious or unconscious [4] and it is considered to be a type of pica.
Rachitic rosary. The prominent knobs of bone at the costochondral joints of rickets patients are known as a rachitic rosary or beading of the ribs. The knobs create the appearance of large beads under the skin of the rib cage, hence the name by analogy with the beads of a Catholic Christian rosary. [1]
There is usually also tenderness on palpation of the right upper abdomen and tenderness to percussion of the lower ribs which protect the liver. Patients may also report fevers, malaise, back pain, pelvic pain, dyspareunia, vaginal discharge, and dysuria. Patients are most often women of childbearing age.
Directions. Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 ...
Macewen's sign or Macewen sign ( / məˈkjuːɪn /) is a sign used to help to diagnose hydrocephalus [1] (accumulation of excess cerebrospinal fluid) and brain abscesses. Tapping ( percussion) the skull near the junction of the frontal, temporal, and parietal bones will produce cracked pot sound. Positive test is indication of separated sutures.
Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets. 3. Meanwhile, in a saucepan, melt the butter.
Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve. Related ...
Rib roast (or bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) is a whole pork loin with the back ribs attached. They can be up to 2 feet (61 cm) long and 6 inches (15 cm) thick. They are sold whole or in sections. Rib chops are pork steaks or chops that include a back rib bone ...