Pulse

The rhythmical expansion and contraction of an artery produced by waves of pressure caused by the ejection of blood from the left ventricle of the heart as it contracts.

Although the cardiovascular sense of pulse is now its most familiar, the word can also be used to refer to the edible seeds of legumes—peas, beans, lentils, and so forth. This culinary sense of pulse is the original one, dating back to the late thirteenth century when the word was adopted from Old French. In turn, Old French derived the word from the Latin puls, meaning porridge: peas, beans, and lentils were so often made into porridge that they eventually acquired a name that meant just that. Even further back in history, the Latin puls derived from an Indo-European source, pronounced something like pel and meaning dust: before being made into porridge, the peas, beans, and lentils were usually split or ground into a dustlike powder. The Indo- European pel also developed into several other Latin words that eventually made their way into English: the Latin polenta, meaning barley meal, was adopted in the eleventh century as a name for a porridge made from barley and chestnuts; the Latin pulvis, meaning dust, gave rise in the late sixteenth century to pulverize, meaning to pound into dust; and the Latin pollen, meaning grain meal, was adopted by English in the mid eighteenth century as a name for the yellowish powder produced in a flower’s stamen. The other pulse—the one that refers to the rhythmic throb in your arteries—is related to none of these words, deriving instead from the Latin pellere, meaning to beat.

Name given to the dried seeds (matured on the plant) of legumes such as peas, beans and lentils.

The regular expansion and contraction of an artery caused by the heart pumping blood through the body, which can be felt with the fingers especially where an artery is near the surface of the body, as in the wrist or neck.

The rhythmic expansion and contraction of an artery that results from the beating of the heart. The normal adult pulse rate at rest ranges from 60 to 100 beats per minute, although exercise, illness, injury, and stress can produce much faster rates. Pulse rates lower than 6o beats per minute are referred to as bradycardia; rates higher than 100 beats per minute are referred to as tachycardia.

A series of pressure waves within an artery caused by contractions of the left ventricle and corresponding with the heart rate (the number of times the heart beats per minute). It is easily detected on such superficial arteries as the radial artery near the wrist and the carotid artery in the neck. The average adult pulse rate at rest is 60-80 per minute, but exercise, injury, illness, and emotion may produce much faster rates.

The dried, edible seeds of certain legumes, for example, chickpeas, lentils and peanuts.

Edible seeds of leguminous plants, which include DALS and grams, and are important in the Indian diet as sources particularly of protein and B-group vitamins.

Throbbing of blood in response to the heart beat; a family of foods, primarily beans, peas, and lentils, that are the seeds of their respective plants.

Regular, rhythmic beating of an artery resulting from the pumping action of the heart. The pulse is easily detected on superficial arteries (e.g., the radial artery at the wrist) and corresponds to each beat of the heart. The average adult pulse at rest is 60-80 beats per minute, but this may change with illness, emotional stress, exercise, or other factors.

A rhythmic expansion of the arterial wail in response to cardiac contraction.

The rhythmic dilation of an artery that results from the beating of the heart. The pulse is made up of a series of pressure waves within an artery caused by contractions of the left ventricle of the heart. The waves correspond with the heart rate, or number of heartbeats per minute. The pulse is usually measured by feeling radial arteries in the wrist, although it is also easily detected within the carotid artery in the neck.

If the tip of one finger is laid on the front of the forearm, about 2-5 cm (one inch) above the wrist, and about 1 cm (half an inch) from the outer edge, the pulsations of the radial artery can be felt. This is known as the radial pulse, but a pulse can be felt wherever an artery of large or medium size lies near the surface.

Rate, rhythm, condition of arterial walls, compressibility and tension, and size and shape of the fluid wave of blood traveling through the arteries as a result of each heartbeat.

The surge of blood that can be felt on certain points on the body each time the heart pumps blood into the arteries.

The nourishing seeds of any leguminous plant, including peas or beans. More specifically, an ancient Hebrew delicacy composed of roasted or boiled chickpeas.

Delve into the realm of culinary delights with the dried seeds obtained from a diverse array of plants, including beans and peas. These nourishing seeds, known as pulses, encompass a variety of popular choices such as butter beans, white beans, soybeans, as well as dried and split peas and lentils. Celebrated for their versatility and nutritional value, pulses hold a significant place in the realm of gastronomy.

A transient and abrupt fluctuation in current or voltage, typically in an otherwise steady state. A pulse is distinguished by its rising and falling phases, with a finite duration. It is also known as an impulse or alternation.

The regular dilation and contraction of an artery caused by the heart’s pumping action that propels blood through it. The pulse can be detected at different locations on the body’s surface where arteries are situated just beneath the skin. Some examples of these pulse points include the inner wrist, the neck’s side, and the upper thigh.