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The fossa (Cryptoprocta ferox) is a smaller relative of C. spelea that still survives.. Although some morphological differences between the two fossa species have been described, [17] these may be allometric (growth-related), and in their 1986 Mammalian Species account of the fossa, Michael Köhncke and Klaus Leonhardt wrote that the two were morphologically identical. [18]
Some do not eat it for fear that it will transfer its undesirable qualities to anyone who consumes it. [39] However, the animal is also taken for bushmeat ; [ 15 ] a study published in 2009 reported that 57 percent of villages (8 of 14 sampled) in the Makira forest consume fossa meat.
In planetary nomenclature, a fossa / ˈ f ɒ s ə / (pl. fossae / ˈ f ɒ s iː /) is a long, narrow depression (trough) on the surface of an extraterrestrial body, such as a planet or moon.
This fossa is the point of insertion of four muscles. Moving from the inferior-most to the superior-most, they are: the tendon of the obturator externus muscle, the obturator internus, the superior gemellus and inferior gemellus. The width and depth of the trochanteric fossa varies taxonomically. [1] [2] [3]
An unfused fossa ovalis is called a patent foramen ovale. Depending on the circumstances, a patent foramen ovale may be completely asymptomatic, or may require surgery. [1] The limbus of fossa ovalis (annulus ovalis) is the prominent oval margin of the fossa ovalis in the right atrium. It is most distinct above and at the sides of the fossa ...
A cranial fossa is formed by the floor of the cranial cavity. There are three distinct cranial fossae: [1] Anterior cranial fossa (fossa cranii anterior), housing the projecting frontal lobes of the brain [2] Middle cranial fossa (fossa cranii media), separated from the posterior fossa by the clivus and the petrous crest housing the temporal ...
Formaggio di fossa (lit. ' pit cheese ') is an Italian cheese originating from Sogliano al Rubicone, in the province of Forlì-Cesena, Emilia-Romagna. [1] [2] Fossa's production process dates to the 14th century. [2] The cheese matures in pits dug in tufa, [1] [2] where it matures for three months.
The acetabular fossa is the non-articular depressed region at the centre of the floor of the acetabulum. It is surrounded by the articular lunate surface . [ 1 ] : 1368 [ 2 ] The floor of the fossa is formed mostly by the ischium ; [ 2 ] it is rough [ 1 ] : 1354 and thin (often to the point of transparency).