Chemical Characteristics of Collagen Extract from Scapula of Bali Cattle (Os scapula) Produced Using Different Extractant
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چکیده
منابع مشابه
Scapula fracture and os acromiale after reverse total shoulder arthroplasty.
An 80-year-old woman underwent a right reverse total shoulder arthroplasty for cuff tear arthropathy with no complications. She was discharged 3 days after surgery with well-controlled pain. However, 6 days postoperatively, she reported the onset of excruciating pain in her right shoulder, and conventional radiographs, including an axillary radiograph, were obtained.
متن کاملNecrosis of Scapula
Nyab, a fairl}7, healthy-looking Pathan, aged about 20 years, came to the Parachinar Dispensary, in the Knrram Valley in July 1895, complaining of a swelling on the light side of his back of one year's duration. On examination there was found to be an oval fluctuating swelling extending upwards to near the spine of the right scapula, inwards to within about four inches of the spinous processes ...
متن کاملFractures of the Scapula
The scapula plays a critical role in the association between the upper extremity and the axial skeleton. Fractures of the scapula account for 0.4% to 1% of all fractures and have an annual incidence of approximately 10 per 100,000 inhabitants. Scapular fractures typically result from a high-energy blunt-force mechanism and are often associated with other traumatic injuries. The present review f...
متن کاملconjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2015
ISSN: 1680-5194
DOI: 10.3923/pjn.2015.174.179