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RICE is a mnemonic acronym for the four elements of a treatment regimen that was once recommended for soft tissue injuries: rest, ice, compression, and elevation. [1] It was considered a first-aid treatment rather than a cure and aimed to control inflammation . [ 2 ]
A sling, also known as arm sling, is a device to limit movement of the shoulder or elbow while it heals. [1] A sling can be created from a triangular bandage . [ 1 ]
Luosifen noodles are rice noodles that are boiled and placed in a soup or broth that consists of local river snails and pork bones. The broth is boiled with river snails and pork bones for three to ten hours; the snails give it a mild, sweet flavor.
An elastic bandage is a "stretchable bandage used to create localized pressure". [1] Elastic bandages are commonly used to treat muscle sprains and strains by reducing the flow of blood to a particular area by the application of even stable pressure which can restrict swelling at the place of injury.
The first commercial bandages were not produced until 1931 in Germany, and were called Cellona. Before that the bandages were made by hand at the hospitals. As a plaster cast is applied, it expands by approximately 0.5%. The less water used, the more linear expansion occurs.
Crossing-the-bridge rice noodles is a Yunnan, China specialty with a lengthy history. Its preparation is unique: a rich broth prepared from chicken, pork bones, ham, and duck serves as the foundation. Raw rice noodles are then added to the boiling broth and cooked, followed with vegetables and seasonings.
Liquid bandage is typically a polymer dissolved in a solvent (commonly water or an alcohol), sometimes with an added antiseptic and local anesthetic, although the alcohol in some brands may serve the same purpose. [1] These products protect the wound by forming a thin film of polymer when the carrier evaporates. [1]
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period.