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Hematemesis is the vomiting of blood. It can be confused with hemoptysis (coughing up blood) or epistaxis (nosebleed), which are more common. The source is generally the upper gastrointestinal tract , typically above the suspensory muscle of duodenum .
An upper source is characterised by hematemesis (vomiting up blood) and melena (tarry stool containing altered blood). About half of cases are due to peptic ulcer disease (gastric or duodenal ulcers). [3] Esophageal inflammation and erosive disease are the next most common causes. [3]
Later, in 1920, French-Polish linguist Jean Przyluski found that Mường is more closely related to Vietnamese than other Mon–Khmer languages, and a Viet–Muong subgrouping was established, also including Thavung, Chut, Cuoi, etc. [13] The term "Vietic" was proposed by Hayes (1992), [14] who proposed to redefine Viet–Muong as referring to ...
The Vietnamese Wikipedia (Vietnamese: Wikipedia tiếng Việt) is the Vietnamese-language edition of Wikipedia, a free, publicly editable, online encyclopedia supported by the Wikimedia Foundation. Like the rest of Wikipedia, its content is created and accessed using the MediaWiki wiki software.
Chữ Nôm (𡨸喃, IPA: [t͡ɕɨ˦ˀ˥ nom˧˧]) [5] is a logographic writing system formerly used to write the Vietnamese language.It uses Chinese characters to represent Sino-Vietnamese vocabulary and some native Vietnamese words, with other words represented by new characters created using a variety of methods, including phono-semantic compounds. [6]
South Vietnam: Viet Cong: Commanders and leaders; Lt Col. Gordon D. Rowe Lt Col. John K. Gibler MG Keith L. Ware General Cao Văn Viên: General Trần Độ: Units involved; 716th Military Police Battalion 3rd Battalion, 7th Infantry Regiment Troop D, 17th Cavalry Regiment 30th Ranger Battalion 33rd Ranger Battalion 38th Ranger Battalion: 6th ...
Tiết canh is a Vietnamese dish of raw blood pudding served with cooked meat across Vietnam. Pork and duck are the most common animal used to create this raw blood pudding. The most popular is tiết canh vịt, made from freshly killed duck blood, pork and chicken.
Nguyễn Đình Chiểu was born in the southern province of Gia Định, the location of modern Saigon.He was of gentry parentage; his father was a native of Thừa Thiên–Huế, near Huế; but, during his service to the imperial government of Emperor Gia Long, he was posted south to serve under Lê Văn Duyệt, the governor of the south.