The horn of the hoof wall that is produced by the coronary corium. This forms the stratum medium which makes up most of the wall substance.

It consists of many elongated cylinders of horn (horn tubules) lying parallel to each other and running continously from the coronary band to the bearing edge. The horn tubules are grown from the epidermis of the cornary papillae; between the tubules, the strong intertubular horn forms a matrix in which the tubules are embedded. This type of horn grows from the coronary epidermis between the papillae.The horn varies slightly in structure and pigmentation from the outer-most layers (high tubular density, usually pigmented) to the inner-most layers (low tubular density, un-pigmented).

A traction enhancing metallic device which is attached to the shoe, generally in the heel region. Studs or calks are basically removable (screw-in) and of varying size and style according to their purpose. In the UK, drive-in studs are permanently fixed and left in for the life of the shoe.

See also calkins.

A drift with a blunt slightly tapered end that is used to shape the stud hole to the exact dimensions of the plug of the studs being used.

A hole in the shoe into which a stud can be inserted.

A tool that is used to insert and remove screw-in studs and can be used to remove drive-in studs.

A tool used to make a hole in the horseshoe to accommodate a stud or a pin.

Refering to something located underneath the cartilage of a joint.

The section of bone that is immediately underneath the cartilage of the joint.

The layer of tissue that lies underneath the skin. It consists of loose connective tissue, elastic fibres and fat and contains blood vessels and nerves. The subcutis connects the skin (epidermis and dermis) to the underlying tissues such as muscles or fascia. In certain regions of the hoof, the subcutis is particularly prominent in the form of the digital and the coronary cushion.

Soluble, sweet, short-chained carbohydrates (molecules consisting of carbon, hydrogen and oxygen) like glucose, lactose, fructose, or galactose. Some consist of one unit (simple sugars or monosaccharides), others consist of two units (double sugars or disaccharides). Sugars can be freely available in food (e.g. fructose in fruit) or be joined by chemical bonds to form larger carbohydrates (like starch).
Glucose is a simple sugar unit that serves as the basic ""fuel"" for our energy metabolism. It can be ingested in the form of sucrose (a double sugar consisting of a unit of fructose and glucose) or as a part of larger carbohydrate molecules such as starch. These molecules are broken down by specific enzymes and the units of glucose are absorbed and transported around the body to where they are needed to supply energy.