The renal medulla is the innermost part of the kidney. The renal medulla is split up into a number of sections, known as the renal pyramids. Blood enters into the kidney via the renal artery, which then splits up to form the interlobar arteries. The interlobar arteries each in turn branch into arcuate arteries, which in turn branch to form interlobular arteries, and these finally reach the glomeruli. At the glomerulus the blood reaches a highly disfavourable pressure gradient and a large exchange surface area, which forces the serum portion of the blood out of the vessel and into the renal tubules. Flow continues through the renal tubules, including the proximal tubule, the Loop of Henle, through the distal tubule and finally leaves the kidney by means of the collecting duct, leading to the renal pelvis, the dilated portion of the ureter.
Most inexperienced or novice cooks have the tendency to prevent flavor
from developing in food by exposing the ingredients to extreme environmental
conditions, undesirable
ingredient interactions, swap ingredients and constant opening of pot or oven
that will make the flavor escape in the air.
Moreover, beginners in the kitchen
do not have the patience to read all the instruction before starting cooking, only to realize that there are special instructions written on the last part of the
recipe.