<span>Jennifer's physician suspects she may have an ulcer in the _duodenum_, which is the first section of her small intestine.
The small intestine connects directly to the stomach via the pyloric sphincter. A peptic ulcer involves the spilling of very acidic stomach juice into the duodenum, which is the closest portion of the small intestine to the stomach. This can present as epigastric pain (in the upper center abdomen, just below the xiphoid process, or lower portion of the sternum). Usually it is brought on by ingesting acidic or spicy liquids, alcohol, or after going several hours without eating. Those ingestions can ramp up gastric acid production, and having nothing in the stomach allows pure acid to spill into the duodenum, which irritates an already eroded mucosal epithelium. Eating non-acidic, non-spicy foods like bread or milk helps to alleviate the pain by soaking up the acid in the stomach (bread) or neutralizing some of it (milk). But an empty stomach poses the largest risk of irritation. Also the epigastric region hones the pain in on the duodenum, since it crosses midline from the left upper abdomen (stomach) towards the right side as it continues on. If it were acutely painful in only the left upper quadrant (LUQ) of the abdomen, it would almost assuredly be gastritis or a gastric ulcer (gastro- meaning stomach).</span>
Answer:
TB
Explanation:
He should stop smoking not just because of the girl friend but also because of his own health
Answer:
A
Explanation:
I just took the assignment
Less stress if you make a planner you will be more organized and get more. sleep get a lot more done
Answer:
She should toss the burgers.
Explanation:
As the meat is raw, it should always be prepared carefully.
We all know that there are three stages of burger: raw, medium, well-done.
If she went for a raw burger, normal look would be like this: brown and prepared on the outside, red on the inside, but with no juices.
Every meat releases water, some more, some less, but any other color would indicate that the meat is whether unprepared or that it went bad.
There is always an option to poke the burger with a toothpick a few times, so the heat can get through it. Warm the frying pan on the stove to the highest temperature, put the meat back, and lower the temperature. Turn the meat upside-down every 5 minutes until it's ready. To know when meat is prepared, a clean toothpick should be used and meat should be poked. If there's nothing on the toothpick, the meat is ready.
