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Allergies to cats, a type of animal allergy, are one of the most common allergies experienced by humans.Among the eight known cat allergens, the most prominent allergen is secretoglobin Fel d 1, which is produced in the anal glands, salivary glands, and, mainly, in sebaceous glands of cats, and is ubiquitous in the United States, even in households without cats.
PHOTO CREDIT: AMAZON. Buy on Amazon. Method: Combine pumpkin puree, catnip, and flour to form a dough. Roll out and cut into cookie shapes. Bake at 350°F for 12 minutes until crisp.
First-generation antihistamines can easily cross the blood-brain barrier into the central nervous system to reach the H-1 receptors within, often causing drowsiness. [7] Second-generation antihistamines selectively bind to the peripheral H-1 receptors outside the blood-brain barrier, therefore they are less likely to cause sedation.
Histamine is a weak base (a compound able to react with a hydrogen ion to form an acid) that can link with acid groups within the granules of the mast cells. [8] The mechanism of the displacement theory. The crux of this theory lies in the assumption that histamine liberators release histamine by displacing it from cells.
Histamine intolerance is a presumed set of adverse reactions (such as flush, itching, rhinitis, etc.) to ingested histamine in food. The mainstream theory accepts that there may exist adverse reactions to ingested histamine, but does not recognize histamine intolerance as a separate medical condition that can be diagnosed. [1]
Image credits: catsjobs According to Sleep Foundation, cats are known for their extensive sleep habits, typically sleeping 12 to 16 hours per day.This behavior is rooted in their natural instincts ...
Cyproheptadine, sold under the brand name Periactin among others, is a first-generation antihistamine with additional anticholinergic, antiserotonergic, and local anesthetic properties. It was patented in 1959 and came into medical use in 1961. [ 5 ]
Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and bêtises de Cambrai. "Boiled" is a misnomer, as sucrose (a disaccharide) melts fully at approximately 186 °C. Further heating breaks it into glucose and fructose molecules before it can vaporize. [1] Most hard candy is nearly 100% ...