| D008026 |
Ligation |
Application of a ligature to tie a vessel or strangulate a part. |
Ligature,Ligations,Ligatures |
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| D008297 |
Male |
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Males |
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| D011708 |
Pylorus |
The region of the STOMACH at the junction with the DUODENUM. It is marked by the thickening of circular muscle layers forming the pyloric sphincter to control the opening and closure of the lumen. |
Pyloric Sphincter,Pyloric Sphincters,Sphincter, Pyloric,Sphincters, Pyloric |
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| D011804 |
Quinolines |
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| D002299 |
Cardia |
That part of the STOMACH close to the opening from ESOPHAGUS into the stomach (cardiac orifice), the ESOPHAGOGASTRIC JUNCTION. The cardia is so named because of its closeness to the HEART. Cardia is characterized by the lack of acid-forming cells (GASTRIC PARIETAL CELLS). |
Cardias |
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| D004285 |
Dogs |
The domestic dog, Canis familiaris, comprising about 400 breeds, of the carnivore family CANIDAE. They are worldwide in distribution and live in association with people. (Walker's Mammals of the World, 5th ed, p1065) |
Canis familiaris,Dog |
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| D005750 |
Gastric Juice |
The liquid secretion of the stomach mucosa consisting of hydrochloric acid (GASTRIC ACID); PEPSINOGENS; INTRINSIC FACTOR; GASTRIN; MUCUS; and the bicarbonate ion (BICARBONATES). (From Best & Taylor's Physiological Basis of Medical Practice, 12th ed, p651) |
Gastric Juices,Juice, Gastric,Juices, Gastric |
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| D006863 |
Hydrogen-Ion Concentration |
The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH |
pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations |
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| D000818 |
Animals |
Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA. |
Animal,Metazoa,Animalia |
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| D013217 |
Starvation |
Lengthy and continuous deprivation of food. (Stedman, 25th ed) |
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