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Rigor Mortis
Rigor mortis (), or postmortem rigidity, is the fourth stage of death. It is one of the recognizable signs of death, characterized by stiffening of the limbs of the corpse caused by chemical changes in the muscles postmortem (mainly calcium).Saladin, K. S. 2010. ''Anatomy & Physiology'': 6th edition. McGraw-Hill. In humans, rigor mortis can occur as soon as four hours after death. Contrary to folklore and common belief, rigor mortis is not permanent and begins to pass within hours of onset. Typically, it lasts no longer than eight hours at room temperature. Physiology After death, aerobic respiration in an organism ceases, depleting the source of oxygen used in the making of adenosine triphosphate (ATP). ATP is required to cause separation of the actin-myosin cross-bridges during relaxation of muscle.Hall, John E., and Arthur C. Guyton. Guyton and Hall Textbook of Medical Physiology. Philadelphia, PA: Saunders/Elsevier, 2011. MD Consult. Web. 26 January 2015. When oxyge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British English
British English is the set of Variety (linguistics), varieties of the English language native to the United Kingdom, especially Great Britain. More narrowly, it can refer specifically to the English language in England, or, more broadly, to the collective dialects of English throughout the United Kingdom taken as a single umbrella variety, for instance additionally incorporating Scottish English, Welsh English, and Northern Irish English. Tom McArthur (linguist), Tom McArthur in the Oxford English Dictionary, Oxford Guide to World English acknowledges that British English shares "all the ambiguities and tensions [with] the word 'British' and as a result can be used and interpreted in two ways, more broadly or more narrowly, within a range of blurring and ambiguity". Variations exist in formal (both written and spoken) English in the United Kingdom. For example, the adjective ''wee'' is almost exclusively used in parts of Scotland, north-east England, Northern Ireland, Ireland ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tissue (biology)
In biology, tissue is an assembly of similar cells and their extracellular matrix from the same embryonic origin that together carry out a specific function. Tissues occupy a Biological organisation#Levels, biological organizational level between cell (biology), cells and a complete organ (biology), organ. Accordingly, organs are formed by the functional grouping together of multiple tissues. The English word "tissue" Morphological derivation, derives from the French word "", the past participle of the verb tisser, "to weave". The study of tissues is known as histology or, in connection with disease, as histopathology. Xavier Bichat is considered as the "Father of Histology". Plant histology is Studied Space Shuttle designs, studied in both plant anatomy and Plant physiology, physiology. The classical tools for studying tissues are the Microtome#Applications, paraffin block in which tissue is embedded and then sectioned, the staining, histological stain, and the Microscope, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cadaver
A cadaver, often known as a corpse, is a Death, dead human body. Cadavers are used by medical students, physicians and other scientists to study anatomy, identify disease sites, determine causes of death, and provide tissue (biology), tissue to repair a defect in a living human being. Students in medical school study and dissect cadavers as a part of their education. Others who study cadavers include archaeologists and arts students. In addition, a cadaver may be used in the development and evaluation of surgical instruments. The term ''cadaver'' is used in courts of law (and, to a lesser extent, also by media outlets such as newspapers) to refer to a dead body, as well as by recovery teams searching for bodies in natural disasters. The word comes from the Latin word ''cadere'' ("to fall"). Related terms include ''cadaverous'' (resembling a cadaver) and ''cadaveric spasm'' (a muscle spasm causing a dead body to twitch or jerk). A cadaver graft (also called “postmortem graft”) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skinning
Skinning is the act of skin removal. The process is done by humans to animals, mainly as a means to prepare the meat beneath for cooking and consumption, or to harvest the skin for making fur clothing or tanning it to make leather. The skin may also be used as a trophy or taxidermy, sold on the fur market, or, in the case of a declared pest, used as proof of kill to obtain a bounty from a government health, agricultural, or game agency. Two common methods of skinning are open skinning and case skinning. Typically, large animals are open skinned and smaller animals are case skinned. Skinning methods ''Case skinning'' is a method where the skin is peeled from the animal like a sock. This method is usually used if the animal is going to be stretched out or put in dry storage. Many smaller animals are case skinned, leaving the skin mostly undamaged in the shape of a tube. Although the methods of case skinning individual animals vary slightly, the general steps remain th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Animal Slaughter
Animal slaughter is the killing of animals, usually referring to killing Domestication, domestic livestock. It is estimated that each year, 80 billion land animals are slaughtered for food. Most animals are slaughtered for Human food, food; however, they may also be slaughtered for other reasons such as for harvesting of pelts, being diseased and unsuitable for consumption, or being surplus for maintaining a Selective breeding, breeding stock. Slaughter typically involves some initial cutting, opening the major body cavity, body cavities to remove the gastrointestinal tract, entrails and offal but usually leaving the wikt:carcass#Noun, carcass in one piece. Such dressing can be done by hunting, hunters in the field (field dressing of game (hunting), game) or in a slaughterhouse. Later, the carcass is usually butchered into smaller cuts. The animals most commonly slaughtered for food are cattle and water buffalo, sheep, goats, pigs, deer, horses, rabbits, poultry (mainly chicken ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium
Calcium is a chemical element; it has symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to its heavier homologues strontium and barium. It is the fifth most abundant element in Earth's crust, and the third most abundant metal, after iron and aluminium. The most common calcium compound on Earth is calcium carbonate, found in limestone and the fossils of early sea life; gypsum, anhydrite, fluorite, and apatite are also sources of calcium. The name comes from Latin ''calx'' " lime", which was obtained from heating limestone. Some calcium compounds were known to the ancients, though their chemistry was unknown until the seventeenth century. Pure calcium was isolated in 1808 via electrolysis of its oxide by Humphry Davy, who named the element. Calcium compounds are widely used in many industries: in foods and pharmaceuticals for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to pres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cutlet
In cuisine, cutlet (derived from French ''côtelette'', ''côte'', "rib") refers to: # a thin slice of meat from the leg or ribs of mutton, veal, pork, or chicken # a dish made of such slice, often breaded (also known in various languages as a ''cotoletta'', '' Kotelett'', ''kotlet'' or ''kotleta'') # a croquette or cutlet-shaped patty made of ground meat # a kind of fish cut where the fish is sliced perpendicular to the spine, rather than parallel (as with fillets); often synonymous with steak # a prawn or shrimp with its head and outer shell removed, leaving only the flesh and tail # a mash of vegetables (usually potatoes) fried with bread American and Canadian cuisines From the late 1700s until about 1900, virtually all recipes for "cutlets" in English-language cookbooks referenced veal cutlets. Then pork cutlets began to appear. More recently, in American and Canadian cuisine, cutlets have also been made using chicken, although this was also imported from Europe. The c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water-soluble
In chemistry, solubility is the ability of a substance, the solute, to form a solution with another substance, the solvent. Insolubility is the opposite property, the inability of the solute to form such a solution. The extent of the solubility of a substance in a specific solvent is generally measured as the concentration of the solute in a saturated solution, one in which no more solute can be dissolved. At this point, the two substances are said to be at the solubility equilibrium. For some solutes and solvents, there may be no such limit, in which case the two substances are said to be " miscible in all proportions" (or just "miscible"). The solute can be a solid, a liquid, or a gas, while the solvent is usually solid or liquid. Both may be pure substances, or may themselves be solutions. Gases are always miscible in all proportions, except in very extreme situations,J. de Swaan Arons and G. A. M. Diepen (1966): "Gas—Gas Equilibria". ''Journal of Chemical Physics' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minerals
In geology and mineralogy, a mineral or mineral species is, broadly speaking, a solid substance with a fairly well-defined chemical composition and a specific crystal structure that occurs naturally in pure form.John P. Rafferty, ed. (2011): Minerals'; p. 1. In the series ''Geology: Landforms, Minerals, and Rocks''. Rosen Publishing Group. The geological definition of mineral normally excludes compounds that occur only in living organisms. However, some minerals are often biogenic (such as calcite) or organic compounds in the sense of chemistry (such as mellite). Moreover, living organisms often synthesize inorganic minerals (such as hydroxylapatite) that also occur in rocks. The concept of mineral is distinct from rock, which is any bulk solid geologic material that is relatively homogeneous at a large enough scale. A rock may consist of one type of mineral or may be an aggregate of two or more different types of minerals, spacially segregated into distinct phases. S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamins
Vitamins are organic molecules (or a set of closely related molecules called vitamers) that are essential to an organism in small quantities for proper metabolic function. Essential nutrients cannot be synthesized in the organism in sufficient quantities for survival, and therefore must be obtained through the diet. For example, vitamin C can be synthesized by some species but not by others; it is not considered a vitamin in the first instance but is in the second. Most vitamins are not single molecules, but groups of related molecules called vitamers. For example, there are eight vitamers of vitamin E: four tocopherols and four tocotrienols. The term ''vitamin'' does not include the three other groups of essential nutrients: minerals, essential fatty acids, and essential amino acids. Major health organizations list thirteen vitamins: * Vitamin A (all-''trans''- retinols, all-''trans''-retinyl-esters, as well as all-''trans''- β-carotene and other provitamin A c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
