Search results
Results From The WOW.Com Content Network
Galls are unique growths on plants, and how the plant's genetic instructions could produce these structures in response to external factors is still a fresh field of science. Genetic mechanisms of gall formation is a unique interplay between the parasite and the host plant in shaping the developmental trajectory of the gall organ.
The gallbladder has a capacity of about 50 millilitres (1.8 imperial fluid ounces). [2] The gallbladder is shaped like a pear, with its tip opening into the cystic duct. [4] The gallbladder is divided into three sections: the fundus, body, and neck. The fundus is the rounded base, angled so that it faces the abdominal wall.
In addition, past the small intestine (which is normally responsible for absorbing fat from food) the gastrointestinal tract and gut flora are not adapted to processing fats, leading to problems in the large intestine. [16] The cholesterol contained in bile will occasionally accrete into lumps in the gallbladder, forming gallstones. Cholesterol ...
The best way to keep your gallbladder healthy is the same as the best way to keep your body healthy as a whole: Eat a diet high in fiber, lean protein and healthy fats while minimizing consumption ...
In carnivorous plants, digestive enzymes and acids break down insects and in some plants small animals. In some plants, the leaf collapses on the prey to increase contact, others have a small vessel of digestive liquid. Then digestion fluids are used to digest the prey to get at the needed nitrates and phosphorus. The absorption of the needed ...
The liver synthesises the bulk of lipoproteins. The liver is located in the upper right quadrant of the abdomen and below the diaphragm to which it is attached at one part, the bare area of the liver. This is to the right of the stomach and it overlies the gall bladder. The liver synthesises bile acids and lecithin to promote the digestion of ...
Again, it's important to underscore that botulism is extremely rare. However, to reduce the likelihood of ever experiencing it, exercise safe food handling and storage practices, recommends ...
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.