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Cut/Coag Most wet field electrosurgical systems operate in two modes: "Cut" causes a small area of tissue to be vaporized, and "Coag" causes the tissue to "dry" (in the sense of bleeding being stopped). "Dried" tissues are killed (and will later slough or be replaced by fibrotic tissue) but they are temporarily physically intact after ...
In slash-and-burn agriculture, forests are typically cut months before a dry season. The "slash" is permitted to dry and then burned in the following dry season. The resulting ash fertilizes the soil [12] [13] and the burned field is then planted at the beginning of the next rainy season with crops such as rice, maize, cassava, or other staples.
Or, especially with older equipment or methods, the hay is cut and allowed to lie spread out in the field until it is dry, then raked into rows for processing into bales afterwards. During the drying period, which can take several days, the process is usually sped up by turning the cut hay over with a hay rake or spreading it out with a tedder ...
Ashlar (/ ˈ æ ʃ l ər /) is a cut and dressed stone, worked using a chisel to achieve a specific form, typically rectangular in shape. The term can also refer to a structure built from such stones. [1] Ashlar is the finest stone masonry unit, and is generally rectangular . It was described by Vitruvius as opus isodomum or trapezoidal.
Capocollo [1] (Italian: [kapoˈkɔllo]) [2] or coppa (Italian:) [2] is an Italian and French pork salume made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, and typically sliced very thinly.
(pl.) aboiteaux A sluice or conduit built beneath a coastal dike, with a hinged gate or a one-way valve that closes during high tide, preventing salt water from flowing into the sluice and flooding the land behind the dike, but remains open during low tide, allowing fresh water precipitation and irrigation runoff to drain from the land into the sea; or a method of land reclamation which relies ...
Soppressata – an Italian dry salami. Two principal types are made, a cured dry sausage typical of Basilicata, Apulia [49] and Calabria, and a very different uncured salami, native to Tuscany and Liguria. Speck – in parts of the English-speaking culinary world, the term "Speck" refers to Italian Speck, a type of prosciutto. [50]
Sets of phrases, cut and dry, Evermore thy tongue supply; And thy memory is loaded With old scraps from plays exploded; Stock'd with repartees and jokes, Suited to all Christian folks: Shreds of wit, and senseless rhymes, Blunder'd out a thousand times; Nor wilt thou of gifts be sparing, Which can ne'er be worse for wearing. Picking wit among ...