“The key difference between braising and stewing,” he explains, “is the cut of meat. Braising is for cheaper, larger cuts of meat, such as beef cheeks. Stewing would use smaller cuts of meat that are uniform in size and it’s key to stewing that the meat is totally immersed in liquid. Both processes involve the lid being on the pot, which is also very important. Stewing would normally take place on the stove top and and braising would be typically transferred to the oven.” In case you were wondering, pot-roasting is another name for braising, he explains.
False, there are 13-16 minerals out bodies need to funciton properly
Answer: Due to malabsorption of Vitamin B12
Explanation:
The patients of gasrectomy face several problems which includes anemia as a result of iron or Vitamin B12 malabsorption.
This problem takes place when the intrinsic factor is not produced by the stomach, which helps in the absorption of iron. This is because the proximal part of the stomach is cut.
In this case the iron is not properly absorbed due to this patients with partial gastrectomy face several problems.
Answer:
Atelectasis is a condition in which all or part of a lung becomes airless and collapses. Blockage of the bronchial tubes is a common cause of atelectasis. Shortness of breath can develop if oxygen levels are low or pneumonia occurs.
HOPE THIS HELPED!!!!!! XDDD
