Handbook of meat inspection . ished: Verrucose audulcer-ous valvulär valvulär endocar-ditis may reach such a con-dition that the death of theanimal is brought about bymechanical obstruction of thecirculation. Fiirthermore,thrombi may be formed uponthe greatly thickeued cardiacvalve so as to exercise thesame influence upon them asstroug connective tissue pro-liferations upon the valvulärapparatus. With regard tothe etiology of the verrucoseform of valvulär inflamma-tion, it may represent asimple proliferating inflammatiou or an infectious process. Cocciand bacilli have be


Handbook of meat inspection . ished: Verrucose audulcer-ous valvulär valvulär endocar-ditis may reach such a con-dition that the death of theanimal is brought about bymechanical obstruction of thecirculation. Fiirthermore,thrombi may be formed uponthe greatly thickeued cardiacvalve so as to exercise thesame influence upon them asstroug connective tissue pro-liferations upon the valvulärapparatus. With regard tothe etiology of the verrucoseform of valvulär inflamma-tion, it may represent asimple proliferating inflammatiou or an infectious process. Cocciand bacilli have been found in the proliferating valves. A specialand frequent form of infectious verrucose valvulär endocarditis iscaused by the bacillus of swine erysipelas (Fig. 84). Ulcerous or diphtheritic valvulär endocarditis begins with adesquamation of the superficial layers of the cardiac valves. Laterthe desquamating areas are modified into ulcers. Large thrombiarise in the ulcerous spots (Fig. So). The looseuing of the thrombi. Heart of a hog with vahnilar verrucose endocarditis as a sequela of swiue , warty thickenings. CIRCÜLATORY APrARATUS 339 may give rise to hemorrhagic infarcts in the liver, lungs, spieen andkitlnejs. ülcerous infl^nimation of the cardiac valves is either of toxic orinfectious origin. lu the latter case pyogeuic orgauisms are of specialimportance. For this reason iilcerous valvuhir endocarditis mayserve as a startiug poiut iu pyemic processes (see uuder Pyemia ). Fig. 85.


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