Search results
Results from the WOW.Com Content Network
The scissors come in variable lengths and have a relatively high shank-to-blade ratio. They are constructed of stainless steel and may have tungsten carbide cutting surface inserts. The blades can be curved or straight, and the tips are usually blunt. This is the most common type of scissors used in organ-related operations.
Following laboratory analysis of tissue samples in 302 patients that were included in a data base, they included 1624 of cancer and 1309 of non-cancer samples. The current pilot version for the iKnife cost the creating Hungarian scientist, MediMass Ltd. ( Old Buda based company) participating in the research, colleagues at Imperial College, and ...
Mayo scissors have semi-blunt ends and they are either straight or curve-bladed. [5] The straight blades are used for cutting tissue near wounds, and curves are used for cutting thick tissue. [5] Metzenbaum scissors were invented by Myron Metzenbaum (1876–1944). [5] This tool was widely used for tonsillectomy (the surgical removal of the ...
A bone saw is used for cutting bones. Sternal saw: for cutting into the chest of the body by cutting the sternum. Toothed forceps: for tearing or holding structures Mallet: used as a hammer: Autopsy hammer: used just as a hammer Skull key: a T-shaped chisel used as a lever while removing skull cap [2] Brain knife: to cleanly cut the brain Rib ...
Researchers from the University of British Columbia have developed a "groundbreaking coating" that could make blood-contacting devices safer. Dr. Jayachandran Kizhakkedathu discusses the benefits.
Research this year has helped move Alzheimer’s blood tests closer to being used in physicians' offices. Studies have shown that blood tests can achieve a higher accuracy of diagnosis, which ...
A gay Georgia couple convicted of sickening sexually abuse of their two adopted sons will spend the rest of the lives behind bars.. William and Zachary Zulock, 34 and 36, were each sentenced last ...
research has supported the contention that subtle environmental factors, such as the convenience of unhealthy foods, can affect food consumption without the consumer making an explicit choice about whether or how much to eat (Brian Wansink 2006). Most of this research has emphasized