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Corona mortis – a case report with surgical implications
Sakthivelavan S,Sendiladibban SD,Aristotle S,Sivanandan AV
International Journal of Anatomical Variations , 2010,
Abstract: Corona mortis is a Latin terminology which means “crown of death”. It indicates the presence of both the normal and variant obturator artery with extensive anastomoses. One such finding was observed in a female cadaver where the obturator artery was arising from the anterior division of the internal iliac artery and also the abnormal obturator artery from the inferior epigastric artery. These two vessels anastomosed at the upper border of the obturator foramen. This is referred to as the origin of the obturator artery by 2 roots in some studies and the abnormal obturator artery is in fact considered as a normal variant due to its common occurrence. Some studies have included such anastomosis between the veins also as corona mortis. The variant vessels are at risk of injury not only in groin surgery but also in orthopedic surgery and pelvic fractures, and are to be dealt with care during surgical procedures.
Cinética del algor mortis: Primeros pasos para estimar data de muerte en animales Kinetics of algor mortis: First steps for estimating time since death in animals  [cached]
AL Henríquez,C Landaeta-Aqueveque,J Larenas
Archivos de medicina veterinaria , 2013,
Abstract: El tiempo que un cadáver requiere para igualar su temperatura con la temperatura ambiental se conoce como "Intervalo Post Mórtem Temprano" y durante este período, el algor mortis es un elemento de utilidad y de uso rutinario en medicina forense humana para estimar el Intervalo Post Mórtem (IPM). En humanos se acepta que el IPM temprano es de 24 horas en promedio, pero en animales carecemos de información que permita utilizar el algor mortis para estimar el IPM. De esta forma, en este estudio se utilizaron 50 cadáveres de rata de laboratorio a los cuales se les midió la temperatura intraesofágica profunda en forma continua y la temperatura ambiental. Los resultados muestran que, en promedio, el IPM temprano fue de 11 horas con 14 minutos, con una variación entre 8 horas con 32 minutos y 17 horas con 7 minutos. También se obtuvo una ecuación para estimar el IPM en ratas, con residuos mínimos. éste es el primer estudio experimental dirigido a obtener parámetros con los cuales estimar el post mórtem a partir del algor mortis en animales. The time elapsed from death until the moment the corpse equals its temperature to ambient temperature is known as "Early Post Mortem Interval", and during this period the decrease in body temperature -algor mortis- is a useful routine measure to estimate postmortem interval (IPM) in human forensics. Early IPM for humans is 24 hours on average, but there is no information regarding animals that allow the use of algor mortis as an estimator of IPM. In this study, the core body and ambient temperature were measured continuously in 50 dead laboratory rats. Results showed that, on average, early IPM was 11 hours 14 minutes, ranging between 8 hours and 32 minutes and 17 hours with 7 minutes. An equation that estimates the IPM in rats was also obtained, minimizing residuals. This is the first experimental study aimed to obtain parameters to estimate the postmortem interval from algor mortis in animals.
Caracteriza??o do processo de rigor mortis em músculos de eqüinos e maciez da carne
Rodrigues, Tatiana Pacheco;Silva, Teófilo José Pimentel da;Carvalho, Eulógio Carlos Queiroz de;Freitas, M?nica Queiroz de;Paulino, Flávia de Oliveira;
Ciência Rural , 2004, DOI: 10.1590/S0103-84782004000400040
Abstract: this work studied 12 horses at different ages butchered in a slaughterhouse in minas gerais state, brazil (sif 1803) and evaluated temperature, ph, sarcomere length in different periods after slaughter (1h, 5h, 8h, 10h, 12h, 15h, and 24 hours) as well as the shear force (meat tenderness) of the longissimus dorsi and semitendinosus muscles, aiming at characterizing the rigor mortis onset in the meat during industrial processing. the chilly room temperature varied from 10.2°c to 4.0°c, and the mean initial carcass temperature was 35.32°c and the final one was 4.15°c. the mean initial ph of longissimus dorsi was 6.49 and the final one was 5.63; the mean initial ph of semitendinosus was 6.44 and the final one was 5.70. the smallest sarcomere size obtained in both muscles occurred at 15 hours postmortem, and the sarcomere lengths were 1.44 μm and 1.41 μm, respectively. the meat from adult horses was tougher than that from young ones (p<0.05), and the semitendinosus muscle was tougher than longissimus dorsi muscle.
Caracteriza??o do processo de rigor mortis em músculos de cordeiros da ra?a Santa Inês e F1 Santa Inês x Dorper
Costa,Rafael dos Santos; Henry,Fábio da Costa; Quirino,Celia Raquel; Henriques,Luciana Salles Vasconcelos; Carvalho,Eulógio Carlos Queiroz de; Almeida,Selma Bergara;
Revista de Ciências Agrárias , 2011,
Abstract: the development of rigor mortis process of butcher animal carcasses directly influencing the meat quality. the characteristics of rigor mortis process in ovine carcass during industrial chilling to obtain the chilled carcasses have been studied in other countries and in brazil in santa ines sheep, but not yet established in f1 dorper x santa inês. thus, this research was designed to characterize the rigor mortis process of semitendinosus and triceps brachii muscles during the industrial chilling and meat tenderness in 10 ovine carcasses. ten intact male ovines breed were randomly assembled, six of santa inês breed and four f1 dorper x santa inês, slaughtered at campos slaughterhouse - campos dos goytacazes, rio de janeiro. after exsanguination, were measured temperature, ph and sarcomere length at different times (4h; 6h; 8h; 10h; 12h; and 24h) and shear force or tenderness (48h) of semitendinosus muscle. in parallel was accomplished the sensorial analysis relationships to instrumental values of this muscle. the chilling room temperature varied between 12.2 °c (4h) and -0.5°c (24h) and the mean temperature of carcasses was 26.80°c and -0.20°c, respectively. the mean initial ph of semitendinosus was 6.62 and final 5.64 and of triceps brachii was 6.50 (4h) and 5.68 (24h). the maximum contraction of sarcomere of semitendinosus occurred at 12th hour (1.50mm) after exsanguination whereas for the triceps brachii,at the range of the 10th to 24th hours (1.53 to 1.57mm). semitendinosus muscle shear force and tenderness was similar in lambs of santa ines breed and f1 dorper x santa inês, demonstrating that the genetic group did not affect meat tenderness. the sensory panel confirmed the results obtained in instrumental analysis. the correlation of instrumental analysis (shear force) when compared different genetic groups, was found a good inversed correlation (r = -0.87).
Caracteriza o do processo de rigor mortis em músculos de cordeiros da ra a Santa Inês e F1 Santa Inês x Dorper Characterization of rigor mortis process of muscles lamb of Santa Inês breed and F1 Santa Inês x Dorper  [cached]
Rafael dos Santos Costa,Fábio da Costa Henry,Celia Raquel Quirino,Luciana Salles Vasconcelos Henriques
Revista de Ciências Agrárias , 2011,
Abstract: O desenvolvimento do processo de rigor mortis nas carca as dos animais de a ougue influenciam diretamente a qualidade da carne. As características do processo de rigor mortis em carca a de ovinos durante o processamento industrial para obten o de carca as resfriadas já foram estudadas em outros países e no Brasil em ovinos Santa Inês, mas ainda n o estabelecidas em ovinos F1 Santa Inês x Dorper. Assim, objetivou-se neste trabalho caracterizar o processo de rigor mortis dos músculos Semitendinosus e Triceps brachii durante o resfriamento industrial e maciez da carne, em 10 carca as ovinas. Foram escolhidos aleatoriamente 10 ovinos machos inteiros, sendo seis da ra a Santa Inês e quatro F1 Santa Inês x Dorper, abatidos no Matadouro Frigorífico de Campos - Campos dos Goytacazes, Rio de Janeiro. Após a sangria, analisou-se temperatura, pH, comprimento de sarc mero em diferentes intervalos de tempo (4h; 6h; 8h; 10h; 12h; e 24h) e for a de cisalhamento ou maciez às 48h, do músculo Semitendinosus. Paralelamente, foi realizada a correla o entre a análise sensorial e a análise instrumental desse músculo. A temperatura da camara fria variou de 12,2°C (4h) a -0,5°C (24h) e a temperatura média das carca as foi de 26,80°C e -0,20°C, respectivamente. O pH médio inicial do músculo Semitendinosus foi de 6,62 e o final 5,64 enquanto no músculo T. brachii foi de 6,50 (4h) e 5,68 (24h). A contra o máxima do sarc mero do músculo Semitendinosus ocorreu na 12ah(1,50mm) após a sangria e no músculo Triceps brachii, no intervalo entre a 10ah e 24ah (1,53 a 1,57mm). No músculo Semitendinosus a for a de cisalhamento ou maciez foi semelhante entre cordeiros da ra a Santa Inês e F1 Santa Inês x Dorper, demonstrando que o grupo genético n o influencia na maciez da carne. O painel sensorial confirmou os resultados obtidos na análise instrumental. Na correla o da análise instrumental (for a de cisalhamento) com a análise sensorial, quando comparadas diferentes grupos genéticos, observou-se uma boa correla o inversa (r = -0,87). The development of rigor mortis process of butcher animal carcasses directly influencing the meat quality. The characteristics of rigor mortis process in ovine carcass during industrial chilling to obtain the chilled carcasses have been studied in other countries and in Brazil in Santa Ines sheep, but not yet established in F1 Dorper x Santa Inês. Thus, this research was designed to characterize the rigor mortis process of Semitendinosus and Triceps brachii muscles during the industrial chilling and meat tenderness in 10 ovine carcasses. Ten intact male ovi
Caracteriza??o do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne
Vieira, Juliana Paulino;Silva, Teofilo José Pimentel da;Freitas, Monica Queiroz de;Fontenelle, Gabrielle;Lindote, Helen Cristiane Ferrareto;Freitas, Marcelo de Alcantara Martins;
Ciência Rural , 2012, DOI: 10.1590/S0103-84782012000300029
Abstract: this paper studied six pantanal alligators (caiman crocodilus yacare) carcass with goal of rigor mortis process characterization of ilio-ischiocaudalis muscle during industrial cooling and meat tenderness. the alligators were randomly assembled and slaughtered at cooperativa de criadores do jacaré do pantanal (coocrijapan) - cáceres- mato grosso after exsanguination, were mensured temperature of chilling room and carcasses, ph and samples were collected for determination the sarcomere length, shear force and cooking loss at different times (0.5, 3, 5, 7, 10, 12, 15, 24 and 36 hours). the temperature of chilling room varied from 2.6°c (0.5h) to 0.9°c (36h) and the mean carcass temperature from 21.0°c to 4.2°c, respectively. the mean initial ph of the muscle was 6.7 and the final was 5.6. the smallest sarcomere size ocurred at 15 hours after exsanguination (1.5μm). this meat presents shear force lower than 6.0kg.
Determina??o do índice de rigor-mortis e sua rela??o com a degrada??o dos nucleotídeos em tambaqui (Colossoma macropomum), de piscicultura e conservados em gelo
Almeida, Neiva Maria de;Batista, Gilvan Machado;Kodaira, Makie;Val, Luís Adalberto;Lessi, Edson;
Ciência Rural , 2005, DOI: 10.1590/S0103-84782005000300034
Abstract: this study examined the rigor index and its relation with rate decrease nucleotides of a cultivated amazonian fish, colossoma macropomum, stored in ice. the rigor index was detected 20 minutes (ir=80.1%) after death in ice. total muscle contraction occurred after 30 minutes (ir=99.4%) and total resolution of rigor after 15 days in ice. atp concentrations decreased after 20 min to about half, 50%; after 30 minutes residual atp was 30% and after 2 hours practically disappeared. this suggests that the c. macropomum specimens stored in ice presented the cold shock phenomenon rather than rigor-mortis. the k value varied little up to 2 hours after death and then increased progressively up to 11.5% on the 9th day of storage.
Determina o do índice de rigor-mortis e sua rela o com a degrada o dos nucleotídeos em tambaqui (Colossoma macropomum), de piscicultura e conservados em gelo  [cached]
Almeida Neiva Maria de,Batista Gilvan Machado,Kodaira Makie,Val Luís Adalberto
Ciência Rural , 2005,
Abstract: Este trabalho teve a finalidade de determinar o índice de rigor-mortis e sua rela o com a taxa de degrada o dos nucleotídeos do tambaqui (Colossoma macropomum) cultivado e conservado em gelo. O início da rigidez (IR) muscular para o pescado ocorreu 20 minutos (IR=80,1%) após a morte por asfixia entre camadas de gelo. A contra o total ocorreu aos 30 minutos (IR=99,4%) e a resolu o total do rigor cerca de 360 horas (15 dias). A concentra o de ATP diminuiu cerca de 50% aos 20 minutos. Aos 30 minutos após a morte, ainda restavam aproximadamente 30% da quantidade inicial de ATP. Somente após duas horas, o teor de ATP se aproximou de zero, indicando que os exemplares submetidos ao resfriamento com gelo apresentaram o fen meno de "cold shock " e n o rigor-mortis. O valor k mostrou pequenas varia es até cerca de 2 horas após a morte e, em seguida, um aumento progressivo, variando de 0,7%, a 11,5% no 9masculine dia de estocagem.
Los avisos para la muerte de Luis Ramirez de Arellano  [PDF]
Inmaculada Osuna
Via Spiritus : Revista de História da Espiritualidade e do Sentimento Religioso , 2009,
Abstract: Avisos para la muerte (1634), compiled by Luis Ramírez de Arellano, gathers, along with other complementary materials (among these, two prayers written in verse for before confession and before communion, and an act of contrition in prose), thirty poems that are presented as models for prayers addressed to a crucified Christ in the moment of his death. These poems emerge from a group initiative in which notable poets from the Madrid court took part, poets such as Lope de Vega, Pedro Calderón de la Barca, José de Pellicer, José de Valdivielso, Luis Vélez de Guevara, Juan Pérez de Montalbán and Francisco de Rojas Zorrilla. My article examines the social context in which this poetic collection is born, the composition of the book, its successful publishing history throughout two centuries as well as the reiterative representation in the poems of particular meditatio mortis topics (the staging of agony; the expression of repentance, love for Christ and hope for his mercy; and the contemplation of Christ’s body on the cross).
Samobójstwo estetyczne. Na marginesie Quo vadis Henryka Sienkiewicza (ESTHETICAL SUICIDE. ON THE MARGIN OF 'QUO VADIS?' BY H. SIENKIEWICZ)  [PDF]
Ireneusz Ziemiński
Analiza i Egzystencja , 2006,
Abstract: The article presents the Petronius' suicide (as a character of 'Quo vadis?') in the context of ancient and Christian concept of death and dying. Petronius' death arranged as a piece of art (to realize the idea of beauty) is an icon of the ancient Rome's passing culture. It is a theatre of death and that is why it can not be the pattern to follow or any resolving of human existential mortality problem. Better attitude to death is Eunice's suicide committed for love as absolute value. Petronius' conduct and way of living was dependent on philosophy of Stoics, Epicureans, and first of all Skeptics. In this context we can see weakness of ancient philosophy as 'meditatio mortis'. Esthetical suicide as a final act of life is only human and it does not point to any eternal value. On the contrary, the death of the Christian martyrs reduced to bloody performance on the arena, points to transcendent aspect of human life and dying. According to Petronius, the way of dying is the best value criterion of any religious or philosophical doctrine and you can die with dignity even if you do not believe in Christ or eternal life. He tried to demonstrate the best values of Rome but his theatric death was rather empty gesture than the evidence of death's majesty. Christians' martyr death for faith seems more authentic than Petronius' esthetical suicide.
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