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This is an accepted version of this page This is the latest accepted revision, reviewed on 11 December 2024. List of organ systems in the human body Part of a series of lists about Human anatomy General Features Regions Variations Movements Systems Structures Arteries Bones Eponymous Foramina Glands endocrine exocrine Lymphatic vessels Nerves Organs Systems Veins Muscles Abductors Adductors ...
The skin is one of the largest organs of the body. In humans, it accounts for about 12 to 15 percent of total body weight and covers 1.5 to 2 m 2 of surface area. [1] 3D still showing human integumentary system. The skin (integument) is a composite organ, made up of at least two major layers of tissue: the epidermis and the dermis. [2]
The sixth edition of the previous standard, Nomina Anatomica, was released in 1989.The first edition of Terminologia Anatomica, superseding Nomina Anatomica, was developed by the Federative Committee on Anatomical Terminology (FCAT) and the International Federation of Associations of Anatomists (IFAA) and released in 1998. [1]
Subcutaneous fat is the most widely distributed subcutaneous tissue layer. [1] It is composed of adipocytes, which are grouped together in lobules separated by connective tissue . [ 5 ] The number of adipocytes varies among different body areas, while their size varies according to the body's nutritional state. [ 12 ]
The human skin is the outer covering of the body and is the largest organ of the integumentary system. ... 1.3E+11 119.9 14.2% Mechanoreceptors 4.9E+09 3.6
The final branch which is important for the digestive system is the inferior mesenteric artery, which supplies the regions of the digestive tract derived from the hindgut, which includes the distal 1/3 of the transverse colon, descending colon, sigmoid colon, rectum, and the anus above the pectinate line.
The word skin originally only referred to dressed and tanned animal hide and the usual word for human skin was hide. Skin is a borrowing from Old Norse skinn "animal hide, fur", ultimately from the Proto-Indo-European root *sek-, meaning "to cut" (probably a reference to the fact that in those times animal hide was commonly cut off to be used as garment).
The basic tastes contribute only partially to the sensation and flavor of food in the mouth—other factors include smell, [14] detected by the olfactory epithelium of the nose; [21] texture, [22] detected through a variety of mechanoreceptors, muscle nerves, etc.; [23] temperature, detected by thermoreceptors; and "coolness" (such as of ...