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Holiday heart syndrome, also known as alcohol-induced atrial arrhythmias, is a syndrome defined by an irregular heartbeat and palpitations [1] associated with high levels of ethanol consumption. [2] Holiday heart syndrome was discovered in 1978 when Philip Ettinger discovered the connection between arrhythmia and alcohol consumption. [ 3 ]
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...
One downside to being a foodie is the occasional instance of food poisoning from all that eating. It's plagued us all one time or another, and foodborne illness is actually pretty common, with one ...
Several groups of drugs slow conduction through the heart, without actually preventing an arrhythmia. These drugs can be used to "rate control" a fast rhythm and make it physically tolerable for the patient. [citation needed] Some arrhythmias promote blood clotting within the heart and increase the risk of embolus and stroke.
Long QT syndrome (LQTS) is a condition affecting repolarization (relaxing) of the heart after a heartbeat, giving rise to an abnormally lengthy QT interval. [7] It results in an increased risk of an irregular heartbeat which can result in fainting, drowning, seizures, or sudden death. [1]
Staling is a chemical and physical process in bread that reduces its palatability.Staling is not simply a drying-out process caused by evaporation. [1] One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch; stale bread's leathery, hard texture results from the starch amylose and amylopectin molecules realigning and ...
The California Highway Patrol issued an Amber Alert for Arya Maldonado, 3, and Alana Maldonado, 2, who were reported missing from Hanford, California.
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.