CATDOLL : CATDOLL: Why is the secretion of leptin reduced? What is the reason?

1. Why is the secretion of myelin less? What is the reason?

Insufficient thyroid secretion can cause cretinism, abnormally short stature, and low intelligence. Excessive thyroid secretion can cause hyperthyroidism, polyphagia, etc. Iodine deficiency causes reduced thyroid hormone synthesis and goiter. The function of adrenal hormones is to increase blood sugar and accelerate cell metabolism! ! ! !

2. Why do hormones appear in our brain?

Hormone is transliterated as hormone.

Hormones are produced by endocrine cells.

There are two types of endocrine cells in the human body: colony-living and scattered.

Living in groups, they form endocrine glands, such as the pituitary gland in the skull, the thyroid gland and parathyroid glands in the front of the neck, the adrenal glands, pancreatic islets, ovaries in the abdomen, and testicles in the scrotum.

Scattered ones include gastrointestinal hormone cells in the gastrointestinal mucosa and peptide hormone-secreting cells in the hypothalamus.

3. Seborrheic dermatitis acne

Hello!

Problem Analysis:

Seborrheic dermatitis is a chronic dermatitis that occurs in areas of sebum secretion. Some cases of seborrheic dermatitis on the scalp may be related to Pityrosporum ovale.

Rehabilitation guidance:

Oral B vitamins, antihistamines, topical use of Olikang (Olitongyan). I hope this can help you.

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Anqing has three vivid business cards: Tianzhu Mountain, Huangmei Opera, and Yangtze River cuisine. Among the Yangtze River cuisine, the stinky mandarin fish is one of the golden business cards of Anhui cuisine. Stinky mandarin fish, also known as stinky fresh mandarin fish, is a delicious dish made by specially marinating and rotting fresh Yangtze River mandarin fish and cooking it with other ingredients. The incredible thing is that this fish meat, which seems to be smelly but fragrant, has a magically tender and delicate taste.

Mandarin fish is a precious freshwater fish in rivers, lakes and ponds, and it also enjoys privileged treatment in cooking. For steaming, it needs the best broth; for deep-frying, it needs high-quality sunflower oil; for fish rolls, it needs mushrooms, ham, dried shrimps, bamboo shoots and other fine ingredients; for pickling, it needs to be pickled in a new fir barrel. Time is a close friend of food, but it is also a deadly enemy of food. This kind of mandarin fish pickled in a fir barrel is like wine that can naturally ferment in an oak barrel and absorb the unique organic molecules in the oak, making the wine brew a mellow and delicate aged flavor. The smelly mandarin fish absorbs the organic components in the fir barrel, and the sodium chloride ion crystals have the effect of condensing the meat fibers, so that the tender fish meat condenses into petals, as fine as crab meat, which makes people linger on their teeth and cheeks. It is delicious and unexpectedly obtains a taste that is completely different from fresh food, more mellow and delicious, and is famous all over the world.

The origin of stinky mandarin fish is also filled with the hard work of the Huizhou merchants and the wisdom of the chefs. More than 200 years ago, fishmongers along the river in Anqing liked to carry the famous mandarin fish of the Yangtze River to Huizhou for sale. Because Huizhou was full of mountains and rapid currents, there were few mandarin fish, so they could sell them at a good price. Since it took several days to make a trip, there was no fresh-keeping equipment at the time. When it was sunny and warm, the mandarin fish was easy to rot and had to be discarded, which made some fishmongers unable to make money on credit. One vendor had an idea and thought that salt had a fresh-keeping and anti-corrosion effect, so he placed a layer of fish in a wooden barrel and sprinkled a layer of salt. When it was carried to Huizhou and other places, the gills of the fish were bright red and the scales were not removed. It looked fresh, but the texture of the fish meat unexpectedly changed subtly. The careful and clever Huizhou chefs took advantage of this subtle change and tried to cover up the taste with heavy spicy hot oil, but who knew that they cooked a delicious dish that was fresh, tender, mellow and fragrant. Smart vendors brought this method back to Anqing, and after several generations of chefs improved and innovated, the world-famous Anqing stinky mandarin fish was created. For the old Anqing people, stinky mandarin fish is not only a food flavor, but also an unforgettable taste of life formatted in the memory of the years, and it is also the most flavorful page in the history of Anqing food culture.

When Liu An was refining the elixir, soy milk met gypsum by chance, and today's tofu was born. This was an accidental achievement; the scholar Wang Zhihe sold tofu for a living, and he sprinkled salt on the tofu that could not be sold, or even the tofu that had already grown hair, and created another delicious tofu fermented paste, which was an accidental food. The origin of stinky mandarin fish may have become a world-famous flavor because of "accident". Looking through the Chinese food allusions, most of the famous delicacies or folk snacks that can become classics have some "accidental" legends hidden in them. (Picture from the Internet)

4. Why is the mandarin fish called mandarin fish?

Mandarin fish (Siniperca spp) belongs to the order Perciformes, family Serranidae, subfamily Siniperinae, genus Siniperca. Commonly known as: Mandarin fish, seasonal fish, osmanthus fish, mandarin fish, and bream. English name: Chinese perch.

The body is relatively high and laterally flattened, with a bulging back. The mouth is large, with the lower jaw significantly longer than the upper jaw. There are small teeth of varying sizes on the upper and lower jaws, the vomer, and the operculum. The rear edge of the preoperculum is serrated, with four large spines on the lower edge; the rear edge of the postoperculum has two large spines. The head has small scales; the lateral line bends upward along the dorsal arc. The dorsal fin is divided into two parts, connected to each other, with hard spines in the front and soft fin rays in the back. The body is yellow-green, the abdomen is grayish white, and there are irregular dark brown spots and patches on the sides of the body; there is a narrow black stripe from the tip of the snout through the eye socket to the front and bottom of the dorsal fin.

Mandarin fish generally live in still water or slow-flowing water bodies, especially in lakes with lush aquatic plants. They are not very active in winter and often hibernate in deep water. They generally do not completely stop feeding. When the weather warms up in spring, they swim to shallow waters along the coast to find food. At this time, both male and female fish have the habit of lying on their sides in sunken holes at the bottom of the lake during the day, and move around and forage in the aquatic plants at night. They mainly feed on other fish. Their feeding is poor in January and February, and is most active in June and July. The feeding intensity decreases slightly during the reproductive period. Mandarin fish usually grow to 2 winters old, and in the Northeast, they reach sexual maturity at 3 winters old. Parent fish gather in groups to lay eggs in a gentle flowing water environment at night from May to July. June and July are the peak spawning period, with a carrying capacity of 30,000 to 200,000 eggs.

There are two common species of mandarin fish, which are very similar in appearance, but the difference is that the mandarin fish (S.chuatsi, English name: Mandarinfish, Aukua) has 7 gill rakers, smaller eyes, head length 5.3-8.1 times the diameter of the eye, maxilla extending to the lower part behind the eye, 110-142 lateral line scales, scales under the cheeks, and 198-440 pyloric valgus. The bigeye mandarin fish (S.kneri, English name: Bigeye mandarinfish) has 6 gill rakers, larger eyes, head length 4.7-5.1 times the diameter of the eye, maxilla extending only to the lower part before the posterior edge of the eye, 85-98 lateral line scales, no scales on the cheeks, and 74-98 pyloric valgus. The Siniperca chuatsi grows fast and is large in size, commonly weighing 2-2.5 kg, and the largest individual can weigh up to 50 kg; the Bigeye Siniperca chuatsi grows slowly and is smaller in size, with the largest individual able to grow to weigh 2 kg.

Mandarin fish is widely distributed in rivers and lakes in the eastern plains of China. The natural yield is quite high. The meat is white, tender and delicious, without small bones, and rich in protein. Every 100 grams of edible part contains 15.5-19.3 grams of protein, 0.4-3.5 grams of fat, 78-109 kcal of calories, 79-206 mg of calcium, 107-143 mg of phosphorus, 0.7-5.6 mg of iron, 0.01 mg of thiamine, 0.10 mg of riboflavin, and 1.9 mg of niacin. Mandarin fish has been listed as one of the precious fish since ancient times. Among the burial objects unearthed in the Mawangdui Han Tomb in 1972, there was a mandarin fish! The pyloric droops of mandarin fish are numerous and clustered, commonly known as sweet-scented osmanthus fish, which has a fresh and fragrant taste, fresh and crisp, and delicious. It can be said that "if there is mandarin fish on the table, you can give up bear paws."