Search results
Results from the WOW.Com Content Network
Envenomation is the process by which venom is injected by the bite or sting of a venomous animal. [ 1 ] Many kinds of animals, including mammals (e.g., the northern short-tailed shrew , Blarina brevicauda ), reptiles (e.g., the king cobra ), [ 2 ] spiders (e.g., black widows ), [ 3 ] insects (e.g., wasps ), and fish (e.g., stone fish ) employ ...
Venom is produced in a specialised gland (or glands) and is delivered through hollow fangs or a stinger in a process called envenomation. The main function of venom is to disrupt the physiological processes of the wounded animal through neurotoxic cytotoxic, myotoxic, or haemotoxic mechanisms. This can then help in certain processes such as ...
There is a lot of evidence to support the venom metering hypothesis. For example, snakes frequently use more venom during defensive strikes, administer more venom to larger prey, and are capable of dry biting. A dry bite is a bite from a venomous snake that results in very little or no venom expulsion, leaving the target asymptomatic. [89]
Science & Tech. Shopping. Sports
The venom of Vespa luctuosa has the highest recorded toxicity to mice of any wasp species tested. The LD 50 of the venom is 1.6 mg/kg. The toxicity (measured against mice) per weight of Vespa luctuosa venom is higher than that of the larger Asian giant hornet (Vespa mandarinia), which has an LD 50 of 4.0 mg/kg, but which is responsible for many more human deaths than Vespa luctuosa due to the ...
One approach is to use 0.1% bovine serum albumin (also known as "fraction V" in Cohn process) as a diluent in determining LD 50 values. It results in more accurate and consistent LD 50 determinations than using 0.1% saline as a diluent. For example, fraction V produces about 95% purified albumin (dried crude venom).
The Philippine cobra is a stocky snake of medium length with long cervical ribs capable of expanding, so when threatened, a hood can be formed. The average length of this species is 1.0 metre (3.3 ft). [ 4 ]
Adobo (meaning "marinade," "sauce" or "seasoning") is a popular dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and garlic. The cooking method is indigenous to the Philippines, despite its Spanish naming ...