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2. Cysts of the jaws - Wikipedia

   en.wikipedia.org/wiki/Cysts_of_the_jaws

   Cysts of the jaws are cysts—pathological epithelial-lined cavities filled with fluid or soft material—occurring on the bones of the jaws, the mandible and maxilla.Those are the bones with the highest prevalence of cysts in the human body, due to the abundant amount of epithelial remnants that can be left in the bones of the jaws.

3. Rhytidectomy - Wikipedia

   en.wikipedia.org/wiki/Rhytidectomy

   A. Increased redundancy of the nasolabial fold (caused by a descent of cheek fat) B. Increased distance from the ciliary margin to the inferior-most point of the orbicularis oculi muscle (caused by decreasing tone of the orbicularis oculi muscle) C. Jowl (a broken jaw line by ptosis of the platysma muscle) D. The intended effect of a facelift

4. Cut of pork - Wikipedia

   en.wikipedia.org/wiki/Cut_of_pork

   The cheeks can be cured and smoked to make jowls, known as carrillada or carrileja in Spanish-speaking countries. The face of Iberian pigs is known as pestorejo or careta, and it includes the ears and snout (morro). [3] The lower parts of the head are the neck (papada) and the amygdalae (castañetas). [3]

5. Is It a Cowlick or Balding? How to Tell the Difference - AOL

   www.aol.com/cowlick-balding-tell-difference...

   Cowlick vs. Balding: Key Differences. A cowlick differs from a bald spot in a couple key ways.. First, a cowlick is a natural, normal feature of your scalp that occurs as a result of your genes.

6. 11 Expert-Backed Tips For Stopping a Receding Hairline - AOL

   www.aol.com/11-expert-backed-tips-stopping...

   11 Receding Hairline Treatments. Seeing your hairline start to creep up your scalp can be a stressful experience. Luckily, plenty of proven treatments are available to help stop your hairline from ...

7. Advanced meat recovery - Wikipedia

   en.wikipedia.org/wiki/Advanced_meat_recovery

   In the United States, USDA regulations stipulate that AMR machinery cannot grind, crush, or pulverize bones to remove edible meat tissue, and bones must emerge intact. The meat produced in this manner can contain no more than 150(±30) milligrams of calcium per 100 grams product, [5] as calcium in such high concentrations in the product would be indicative of bone being mixed with the meat.