Search results
Results from the WOW.Com Content Network
Maceration is defined as the softening and breaking down of skin resulting from prolonged exposure to moisture. It was first described by Jean-Martin Charcot in 1877. [1] [2] Maceration is caused by excessive amounts of fluid remaining in contact with the skin or the surface of a wound for extended periods.
Maceration continues during the fermentation period, and can last well past the point when the yeast has converted all sugars into alcohol. The process itself is a slow one with compounds such as the anthocyanins needing to pass through the cell membrane of the skins to come into contact with the wine.
Maceration, in chemistry, the preparation of an extract by solvent extraction; Maceration, in biology, the mechanical breakdown of ingested food into chyme; Skin maceration, in dermatology, the softening and whitening of skin that is kept constantly wet; Maceration, in poultry farming, a method of chick culling
Atrophy refers to a loss of skin, and can be epidermal, dermal, or subcutaneous. [30] With epidermal atrophy, the skin appears thin, translucent, and wrinkled. [29] Dermal or subcutaneous atrophy is represented by depression of the skin. [29] Maceration: softening and turning white of the skin due to being consistently wet.
Ringworm. What it looks like: Ringworm is a common skin infection caused by a fungus. It gets its name from its circular rash, which is often red, swollen, and cracked. Other symptoms to note ...
Exudate from heavily draining wounds causes irritation of the periwound that may lead to maceration, excoriation, and otherwise compromise skin integrity. [ 6 ] [ 7 ] This type of damage is more common in chronic wounds due to exudate composition which differs from fluids produced in acute wounds or burns.
The skin, kidneys, muscle tissues, gonads, and liver of pufferfish contain tetrodotoxin; which is twelve hundred times more potent venom than cyanide. This neurotoxin can cause vomiting, dizziness ...
The skins contain color pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture. [3] Orange wines tend to be natural (a.k.a. minimal intervention) wines.