996 resultados para Aragon (Reino). Cortes
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The chronology of the wound healing process following tooth extraction was studied by means of two kinds of histological cuts. Two groups of 42 albino rats were employed. In the first one, the sockets were cut in a transversal way. In the second one the cuts were performed in a longitudinal way. The rats were sacrificed after 3, 6, 9, 15, 21, 24, and 28 days following the surgeries. After laboratorial outline the obtained pieces were stained by hematoxylin and eosin for histological purposes. It way be concluded that: 1. The results got from longitudinal cuts were in agreement to those described by other authors; 2. The transversal cuts allow us to detect intensive resorption of the lateral alveolar wall at the cervical thirs; 3. On the 21st day following dental extraction the incisor socket of the rat shows a great deal of areas not ossified; 4. The healing process of dental extraction wounds of the upper incisor of the rat is completed between 24 and 28 post operative days.
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Aiming to evaluate the mineral composition (iron, calcium and sodium) of the carcass and carcass cuts of meat from different ovine categories, 18 1/2 Ile de France 1/2 Polwarth sheeps (6 uncastrated lambs, 6 discarded ewes and 6 discarded wethers) were used. Animals were in grazing system based on Tifton - 85 pastures and were supplemented with concentrate. Lambs were slaughtered at 32 kg of live weight, at around 5 months of age. Ewes and wethers were slaughtered with 55 kg and 60 months of age. The iron values were differents between categories for those valued cuts muscles, with higher average to legs muscles from adults ovine of 3.86 mg/100g with regard to lambs of 1.91 mg/100g, respectively. The iron values of the muscles from half carcass didn't differ for that animal category, with 3.38 mg/100g average. The calcium values in muscles from half carcass and leg cut were higher to wethers (9.84 e 7.35 mg/100g), intermediaries to ewes (6.28 e 6.54 mg/100g) and smallers values to lambs (5.30 e 4.22 mg/100g). There wasn't differences for sodium values to valued categories and muscles, with values around 56.75 mg/100g. In conclusion, the sodium values are similar between animals categories and from differents carcass muscles and that the iron and calcium values present differences.
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Versión en inglés disponible en Biblioteca
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Versión en inglés disponible en Biblioteca