In summary, leaflet strains display significant temporal, regional, and directional variations with largest values inside the belly region and toward the free edge.
Maximum principal strains are largest in the belly region, where they are aligned with the circumferential direction during diastole switching into the radial direction during systole.
Circumferential strains are concentrated at the distal portion of the belly region close to the free edge of the leaflet, while radial strains are highest in the center of the leaflet, stretching from the posterior to the anterior commissure.
For the pressurized valve, the average values of the anisotropy index in the belly region of the anterior, posterior, and septal leaflets were 56±± 5%, 39 ±7%and32±5% ± 5%, respectively.
The average anisotropy indices (mean ± standard error) in the belly region of the anterior, posterior, and septal leaflets of non-pressurized valves were found to be 12 ± 2%, 21±3%3% and 12 ± 1%, respectively.
In comparison, we have reported that the effective tissue stiffness of AV leaflet belly region was 150 200 kPa [Merryman, W.D., Huang, H.Y.S., Schoen, F.J., Sacks, M.S. (2006). The effects of cellular contraction on AV leaflet flexural stiffness. Journal of Biomechanics 39 (1), 88 96], which was also independent of direction and amount of flexure.
The negative-stain EM analysis suggested SWI/SNF resembles like a lion, harboring foreleg, thigh, tail, head and belly regions (Fig. 1C) that adopts three major conformations differing in the position of the thigh domain (Fig. 1B).
In fact, many fibers sectioned near the mid-belly region of individual wild-type muscles showed little or no expression of MyHCemb, which was instead more easily detected in sections near the muscle tendon region of the muscle, indicating a gradient in isoform displacement from the middle towards the ends of the muscle fibers.
The EDL and TA muscles were removed intact from both limbs and sectioned transversally in the mid-belly region (Fig. 7) prior to embedding in OCT compound and freezing in isopentane chilled in liquid nitrogen.
The graining of fat in the stomach region makes belly lox the better option to use when you make lox because it is more widely spaced.
Both are from the same salmon; however, belly lox comes from the stomach region of the fish.
