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Grass is a natural source of nutrition for a horse. Equine nutrition is the feeding of horses, ponies, mules, donkeys, and other equines. Correct and balanced nutrition is a critical component of proper horse care. Horses are non-ruminant herbivores of a type known as a "hindgut fermenter." Horses have only one stomach, as do humans.
An ordinary 30 μm thin section is prepared as described above but the slice of rock is attached to the glass slide using a soluble cement such as Canada balsam (soluble in ethanol) to allow both sides to be worked on. The section is then polished on both sides using a fine diamond paste until it has a thickness in the range of 2–12 μm.
Ultramicrotomy is a method for cutting specimens into extremely thin slices, called ultra-thin sections, that can be studied and documented at different magnifications in a transmission electron microscope (TEM). It is used mostly for biological specimens, but sections of plastics and soft metals can also be prepared.
Microtomy is a method for the preparation of thin sections for materials such as bones, minerals and teeth, and an alternative to electropolishing and ion milling. Microtome sections can be made thin enough to section a human hair across its breadth, with section thickness between 50 nm and 100 μm .
Microtechnique is an aggregate of methods used to prepare micro-objects for studying. [1] It is currently being employed in many fields in life science. Two well-known branches of microtechnique are botanical (plant) microtechnique and zoological (animal) microtechnique.
Feeding baleage to horses – the ultimate guide – Horsetalk.co.nz Archived 2012-10-21 at the Wayback Machine "The Owner-Built Homestead" by Barbara and Ken Kern, New York: Scribner, 1977. ISBN 0684149222
The Henneke horse body condition scoring system is a numerical scale used to evaluate the amount of fat on a horse's body. It was developed in the early 1980s by Don Henneke at Texas A&M University with the goal of creating a universal scale to assess horses' bodyweight, [ 1 ] and was first published in 1983. [ 2 ]
In Western European cuisine and Chinese cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are also used. To prepare the intestines as casings, they are flushed, scraped and cleaned with water and salt by hand or with machinery; today they are primarily machine cleaned.