greens which include spinach‚ cilantro‚parsley‚ basil‚ scallions‚ dill‚ mint. There is a variety of combinations that can be used in the bread and these greens can easily be substituted for other greens. The greens are placed in the bread and the bread is folded like a calzone. * Barbari-(Bahrbahree)- a type of flat bread that is generally about a foot and a half long‚ and topped with toasted sesame seeds. Similar to matnakash but more elliptical in shape and with a layer of sesame seeds. -------------------------------------------------
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10 Tasty Brain Foods to Enjoy Now Delicious brain foods to give your energy‚ help you learn‚ think and move. By Philippa Norman MD‚ MPH 1. Quick! Think Avocado! Avocados are smooth and creamy because of their fat content. They are rich in a fatty acid called oleic acid‚ which helps to build the coating of insulation‚ known as myelin (found in white matter of the brain.) Myelin helps information travel at speeds of up
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the dermal and subcutaneous layer Of the skin Please make sure that you include all the things from the table below. 3. Fill in the following table: STRUCTURE POSITION FUNCTION Papillary layer Upper layer of dermis Provides nutrients for the living cells of epidermis Reticular layer Second layer of dermis Collagen‚ elastic & reticular fibbers gives skin strength elasticity and support which all help to maintain skin’s tone. Subcutaneous layer Situated below the dermis‚ consists
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Tissue (or epithelium) is a sheet of cells that covers a body surface or lines a body cavity Forms boundaries Occurs in the body as covering and lining epithelium and glandular epithelium Covering and lining epithelium forms the outer layer of the skin‚ and lines the open cavities of the cardiovascular‚ digestive‚ and respiratory systems‚ and covers the walls and organs of the ventral body cavity (internal and external surfaces) Glandular epithelium fashions the glands of the body
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vegetables for each dish. It considers peeling the outer skin of the vegetables and using different vegetables cuts such as sliced‚ strips‚ julienne‚ mirepoix‚ paysanne‚ macedoine‚ Concassé‚ tourne‚ jardinière‚ brunoise and shredding. Julienne – Long thin match stick shaped pieces about 4cm in length. Mirepoix – A mixture of roughly chopped vegetables which are used in the base of sauces or to enhance the flavor of meat‚ fish and shellfish dishes. Paysanne – It could be either squares‚ triangles‚
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CHROMOTOGRAPHY Chromatography is used to separate mixtures of substances into their components. All forms of chromatography work on the same principle that they all have a stationary phase (a solid or a liquid supported on a solid) and a mobile phase where liquid or a gas is involved. The mobile phase flows through the stationary phase and carries the components of the mixtures with it. Different components travel at different rates. In paper chromatography‚ the stationary phase is a very uniform
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Anatomy (Assignment 1) Cranium Clavicle Scapula Humerous Sternum Ribs http://www.spineuniverse.com/anatomy/vertebral-column Vertebral Column Ulna Pelvis Carpals Radius Metacarpals Phalanges Femur Patella Tibia Fibula Tarsals Metatarsals Phalanges http://www.clker.com/clipart-12116.html http://www.anatomyatlases.org/atlasofanatomy/plate03/02pelvisanterior.shtml Illium Frontal Parietal Temporal Pubis Sphenoid Zygomatic
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liquid chromatography columns are quite stable. They are used primarily in column liquid chromatography in which high pressures drive the mobile phase‚ a form of chromatography called high pressure liquid chromatography or high performance liquid chromatography. Therefore‚ HPLC or High Performance liquid chromatography may be defined as the advanced form of liquid chromatography which is characterized by the use of high pressure to push a mobile phase solution through a column of stationary phase
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chloroplasts‚ the process had to have been completed rapidly in subdued light. When the solutions were not being used they were stored on ice. Ten spinach leaves were rinsed and deveined. They were then placed over ice and chopped with a razor. After‚ the spinach was placed between eight layers of cheesecloth to squeeze all the liquid derived from the spinach. The liquid was then diluted by adding 20mL of homogenizing buffer (HB). The solution was added to a pre-cooled conical centrifuge tube‚ and
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BSC 2093 A&P I Lecture Exam 2 Review Sheet Chapter 5: The Integumentary System Know figure 5.1 Identify the different structures that make up the integument including the dermal layers‚ Sweat and Oil glands‚ and Nerve Corpuscles that exist there Know that Skin accounts for 7% of the body weight (9 11 lbs) Know how to calculate percent skin from a given weight and vice versa. Know the name‚ shape‚ and characteristics of the cell types that exist in the Epidermis Keratinocytes
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