Sentences with phrase «after their second heat»

After the second heat cycle, there is no significant impact on her risk by spaying.

The benefits decrease 20 percent after the second heat and provide no benefit after subsequent heat cycles.

Those spayed after their second heat are at a 25 % risk, which is the same as those who have not been altered.

After the first heat, this incidence climbs to 7 % and after the second heat the risk is 25 % (one in four!).

Dogs who are not spayed until after their second heat cycle have a risk of 26 %.

Breast (mammary) cancer is most commonly seen in unspayed female pets, and pets spayed after their second heat cycle.

Research indicates that dogs spayed prior to their first heat have less than a half of one percent chance of experiencing mammary cancer as compared to an eight percent chance after the second heat.

Dogs spayed after their second heat have no significant reduction in their risk.

In fact, the risk of mammary tumors in a female dog who is spayed before her first heat is only 0.05 percent compared to 8 percent in dogs spayed after one heat and 26 percent in dogs spayed after a second heat.

People who wait to spay their dogs until after their second heat greatly increase the risk of mammary tumors in their pets.

The risk of malignant mammary tumors in dogs spayed after their first heat increases significantly, but if an owner waits to spay their dog until after their second heat, the risk increases to 25 %.

After a second heat cycle, the risk shoots up to 26 % (says the American College of Veterinary Surgeons).

The risk of a dog developing a mammary tumor is 0.5 % if spayed before their first heat (approximately 6 months of age), 8 % after their first heat, and 26 % after their second heat.

The most dramatic rise in risk of cancer occurs after the second heat or after 2 years old, whichever comes first before spaying.

If the dog is spayed after one heat cycle, her risk jumps to 8 %, while if you wait until after the second heat cycle, the risk skyrockets to 26 %.

Not exact matches

Second, a heat from the pepper that would come on after about 5 seconds and last for another 10 seconds or so, that would be adult, sophisticated, and nuanced.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

Heat on medium for 30 second bursts, stirring after.

After the second side is seared, dump a whole 16 ounce jar of salsa on top, reduce the heat to medium - low, place the lid on, and cook covered for about 15 minutes.

Melt in segments of 30 seconds, stirring after each heat process until chocolate is completely melted.

Put a large saucepan on a high heat and add the olive oil after about 30 seconds.

Heat the white chocolate in bursts of 15 seconds, stirring after each time, until melted and smooth.

In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.

after 30 seconds on medium heat, flip over to check if they're nice and brown.

Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.

heat in the microwave at 50 % power for 30 - second increments, stirring after each increment.

Stir it and if it still is not thin enough to drizzle, then heat again in 15 second increments, stirring after each time.

If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.

Heat chocolate chunks in a small bowl in the microwave at 10 - second intervals, mixing well after about 3 intervals, and then mix in the water until you get a thick chocolate liquid

Melt in the microwave with 30 - second bursts of high heat, stirring well after each interval.

Once the oil get's hot, add the minced garlic and the minced cayenne pepper to the pan, mix, and after 15 seconds add 1 cup of tomato puree, 1/2 teaspoon of smoked paprika, a pinch of white sugar, season with sea salt and freshly cracked black pepper, mix everything together, and lower the fire to a LOW heat

After 30 seconds (we timed it, but you will know they are done when they start to show very slight brown spots), remove tortilla from heat and place in dish - cloth lined bowl or basket with a cover to keep the tortillas warm.

You'll get the hang of it Mike, your pan might have been to hot if it smelled like an omelette — low to medium heat for a good 2 minutes on the first side and only about 20 - 30 seconds after you flip should do it!

* If after 30 seconds when you go to flip the tortilla there are no golden brown spots on the cooked side, the skillet is not hot enough — turn up the heat.

In a small saucepan, heat 3 tablespoons of rum and 5 mint leaves (heat through but DO NOT bring to a boil — remove from heat after about 30 seconds)

If the chocolate is still not melted after the second 30 - second increment followed by vigorous stirring, keep heating in 12 second hurts until smooth.

Microwave instructions: Heat butter and 2/3 cup vanilla milk chips in small microproof bowl at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth.

Microwave instructions: Heat semisweet chips and butter in small microproof bowl at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth.

Heat chocolate, butter and water in the top of a double boiler over low heat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is meltHeat chocolate, butter and water in the top of a double boiler over low heat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is meltheat, stirring until melted and smooth (or in a microwave, in a large microwave safe bowl at medium power for 1 - 2 minutes, stirring well after 1 minute, then at 30 second intervals until smooth and all of the chocolate is melted).

Heat at medium power (50 % or level 5) for 2 - 2 1/2 minutes, stirring well after 1 minute initially then at 30 second intervals until smooth and chips are completely melted.

Heat at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 second intervals until melted and smooth.

Heat the broken chocolate, butter and water in a large microwave - safe bowl at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after 2 minutes, then at 30 second intervals until smooth and all of the chocolate is melted.

Microwave instructions: Heat chips and butter in small microproof bowl at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth.

Heat at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 - second intervals until mixture is smooth.

Heat one cup of chips and water in small microwave safe bowl at medium power (50 % or level 5) for 1 - 2 minutes, stirring well after 1 minute initially, then at 30 second intervals until smooth.

In a wok or frying - pan, heat the oil, then put in the ginger and chiles, and after 30 seconds, add the bamboo shoots, Chinese mushrooms, and anchovies, and fry, stirring, on a medium - high flame for about 2 or 3 minutes.

Microwave instructions: Heat chips and butter in 1 quart microproof bowl at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth.

Heat in 30 second intervals, stirring after each interval, until fully melted and smooth.

Once particles begin to turn golden brown and smell nutty (this is after the foamy phase), take the pan off the heat immediately and swirl for a few more seconds, until the butter is a deeper brown (but not black).

Microwave instructions: Heat semisweet chips in small microproof bowl at medium power (50 % or level 5) for 2 - 3 minutes, stirring well after each minute initially, then at 30 second intervals until smooth.