When you've got the option, go for steaks that are 1 to 1 1/2 inches thick. That extra depth gives you a greater margin of error when you're grilling and prevents the steaks from drying out. Season your steaks with coarse salt at least 45 minutes before grilling, and ideally a day ahead. This gives time for the salt to absorb into your beef, where, like a brine, it helps the muscle tissues retain moisture. The longer you cook your steak, the more its proteins will contract.
extracellular fluid. all of the body fluid lying outside the cells. Includes intravascular fluid or plasma and the interstitial fluid. That part of the extracellular fluid that is in special cavities which have special characteristics, e.g. synovial fluid, urine, aqueous humor of eye, are called transcellular fluids.extracellular matrix. the network of proteins and carbohydrates that surround a cell or fill the intercellular spaces.ll of the body fluid lying outside the cells. Includes intravascular fluid or plasma and the interstitial fluid. That part of the extracellular fluid that is in special cavities which have special characteristics, e.g. synovial fluid, urine, aqueous humor of eye, are called transcellular fluids. extracellular matrix.
  Synovial joints allow for movement between the articulating bones (in this case the sternum and the clavicle). The articulating bones are covered in articular cartilage, â¦ which are connected with ligaments and lined with a synovial membrane.There is a fluid-filled sac between these types of joints to reduce the amount of friction with movement and the fluid inside of these sacs is called synovial fluid.he synovial joint is so called because the gap formed by the two articulating bones contains synovial fluid, which is a clear viscous fluid which lubricates the joints (as we â¦ ll as the sheaths of tendons) to reduce wear and tear. 2 people found this useful. Answered. In Human Anatomy and Physiology.