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every 8 hours quaque octava hora q.a.m., qAM, qam every morning: quaque ante meridiem q.d., qd every day / daily quaque die q.h.s., qhs every night at bedtime quaque hora somni q.d.s, qds, QDS 4 times a day quater die sumendum q.i.d, qid 4 times a day quater in die q.h., qh every hour, hourly quaque hora q.o.d., qod every other day / alternate days
Cow blood mixed with milk, for example, is a mainstay food of the African Maasai. Many places around the world eat blood sausage . Some societies, such as the Moche , had ritual hematophagy, as well as the Scythians , a nomadic people of Eastern Europe , who drank the blood of the first enemy they killed in battle .
Saliva on a baby's lips. Saliva (commonly referred to as spit or drool) is an extracellular fluid produced and secreted by salivary glands in the mouth.In humans, saliva is around 99% water, plus electrolytes, mucus, white blood cells, epithelial cells (from which DNA can be extracted), enzymes (such as lipase and amylase), and antimicrobial agents (such as secretory IgA, and lysozymes).
The blood–saliva barrier (BSB) is a biological barrier that consists of the epithelial cell layers of the oral mucosa and salivary glands, and provides physiological separation between blood vessels and the saliva in the oral cavity. [1] [2] In Russian academic literature the barrier is usually called the hematosalivary or hematosalivarian ...
saliva, salivary glands, sialaden ptyalolithiasis-ptysis: spitting Greek πτῡ́ω (ptū́ō), to spit up, disgorge; + -σις (-sis), added to verb stems to form abstract nouns or nouns of action, result or process hemoptysis, the spitting of blood derived from the lungs or bronchial tubes pulmon-, pulmo-of or relating to the lungs
In humans, 1200 to 1500 ml of saliva are produced every day. [3] The secretion of saliva (salivation) is mediated by parasympathetic stimulation; acetylcholine is the active neurotransmitter and binds to muscarinic receptors in the glands, leading to increased salivation. [3] [4]
In fact, the U.S. Food Safety and Inspection Service recommends for all steak to be cooked to a minimum of 145 degrees and for the meat to rest for at least three minutes before eating in order to ...
This is a list of notable current and former fast food restaurant chains, as distinct from fast casual restaurants (see List of casual dining restaurant chains), coffeehouses (see List of coffeehouse chains), ice cream parlors (see List of ice cream parlor chains), and pizzerias (see List of pizza chains).