1) enucleation of chocolate cyst
巧克力囊肿剥除术
1.
Contents:In order to assess the endocrinological changes associated with Diphereline as well as their clinical situation,we performed a prospective clinical study of patients who underwent enucleation of chocolate cyst.
内容:为了评价并分析达菲林治疗后的内分泌变化和临床表现,我们对巧克力囊肿剥除术后辅助达菲林治疗的患者做了前瞻性的临床观察。
2) chocolate cyst
巧克力囊肿
1.
Objective To improve the diagnose and therapy of ruptured chocolate cyst of ovary.
目的提高卵巢巧克力囊肿破裂的诊治水平。
2.
Contents:In order to assess the endocrinological changes associated with Diphereline as well as their clinical situation,we performed a prospective clinical study of patients who underwent enucleation of chocolate cyst.
内容:为了评价并分析达菲林治疗后的内分泌变化和临床表现,我们对巧克力囊肿剥除术后辅助达菲林治疗的患者做了前瞻性的临床观察。
3) Oophorocystectomy
卵巢囊肿剥除术
1.
Clinical Analysis of Laparoscopic Oophorocystectomy;
腹腔镜下卵巢囊肿剥除术的临床分析
4) Chocolate cyst of ovary
卵巢巧克力囊肿
1.
Nursing in the treatment of the chocolate cyst of ovary by ultrasound guided puncture;
超声引导穿刺抽液治疗卵巢巧克力囊肿的护理
2.
Purpose: To discuss the therapeutic value of alcohol injection for chocolate cyst of ovary under ultrasound guidance.
目的 :探讨超声引导下穿刺抽液注入无水酒精治疗卵巢巧克力囊肿的效果。
3.
Conclusions Chocolate cyst of ovary recurrence after operation is the toughest problem to deal with.
目的评价介入超声穿刺注入无水乙醇治疗卵巢巧克力囊肿术后复发的疗效和价值。
5) endometriotic ovary-cyst
卵巢巧克力囊肿
1.
Influence on ovary function studied with hemostatic methods of electric coagulation in shelling out endometriotic ovary-cyst under laparoscopy;
腹腔镜下卵巢巧克力囊肿剥除术中电凝止血法对卵巢功能的影响
2.
Influence of two hemostatic methods on ovary function in shelling out endometriotic ovary-cyst under laparoscopy;
腹腔镜下卵巢巧克力囊肿剥除术中两种止血方法对卵巢功能的影响
6) ovarian chocolate cysts
卵巢巧克力囊肿
1.
Aspiration and ethanol coagulation of recurrence ovarian chocolate cysts guided by general ultralsound probe;
B超普通探头引导下经皮无水酒精注射治疗复发性卵巢巧克力囊肿
2.
Objective To study the clinical efficacy of mifepristone on ovarian chocolate cysts after conservative surgery to prevent recurrence,it was discussed in this article.
目的探讨米非司酮在卵巢巧克力囊肿保守性手术后预防复发的临床疗效。
补充资料：榛子巧克力
榛子巧克力
材料：
低筋面粉450克、黄油100克（butter）、糖粉230克、全蛋3个、小苏打1克、榛子或夏威夷果若干
表面装饰：黑巧克力或白巧克力、巧克力针、坚果碎、椰丝等
严格地说这不是巧克力，而是外面包着巧克力、里面裹着坚果的小点心。
做法：
1、黄油放在室温下回软，加糖粉打发。
2、鸡蛋一个个加入，打发。
3、面粉与小苏打混合后，拌入2，揉成面团，分成小份，包入榛子，搓成圆球。烤箱预热至230摄氏度，烤17分钟。
4、巧克力隔水融化备用。
4、3烤好后放凉，外表沾一层巧克力（黑巧克力或白巧克力），再沾一层椰丝或巧克力针等即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。