Extends the big toe and assists in dorsiflexion of the foot at the ankle. Also is a weak evertor/ invertor: Antagonist: Flexor hallucis longus, Flexor hallucis brevis: Identifiers; Latin: musculus extensor hallucis longus: TA: A04.7.02.040: FMA: 22533: Anatomical terms of muscle
The higher the water temperature the shorter the exposure time required to produce a full. thickness scald. At 70Â°C a full thickness scald will occur in less than one second, at 60Â°C in. around five seconds and at 50Â°C, five minute exposure is required to produce a full thickness. scald.10 Hot tap water scalds have been shown to be particularly amenable to prevention by.
The carcasses of beef, poultry and pigs are commonly scalded after slaughter to facilitate the removal of feathers and hair. Methods including immersion in tanks of hot water or spraying with steam. The scalding may either be hard or soft in which the temperature or duration is varied. A hard scald of 58 Â°C (136.4 Â°F) for 2.5 minutes will remove the epidermis of poultry, and this is commonly used for carcasses that will be frozen so that their appearance is white and attractive. Scalding milk