Arachidonic acid — Chembox new Name = Arachidonic acid ImageFile = AAnumbering.png ImageSize = 350px IUPACName = all cis 5,8,11,14 eicosatetraenoic acid Section1 = Chembox Identifiers CASNo = 506 32 1 SMILES = CCCCCC=CCC=CCC=CCC=CCCCC(=O)O Section2 = Chembox… … Wikipedia
List of EC numbers (EC 1) — This list contains a list of EC numbers for the first group, EC 1, oxidoreducatases, placed in numerical order as determined by the Nomenclature Committee of the International Union of Biochemistry and Molecular Biology.EC 1.1 Acting on the CH OH … Wikipedia
PTGS2 — See also: Cyclooxygenase Prostaglandin endoperoxide synthase 2 (prostaglandin G/H synthase and cyclooxygenase) PDB rendering based on 6COX … Wikipedia
Nutrition — The Nutrition Facts table indicates the amounts of nutrients which experts recommend to limit or consume in adequate amounts. Nutrition (also called nourishment or aliment) is the provision, to cells and organisms, of the materials necessary (in… … Wikipedia
stain — 1. To discolor. 2. To color; to dye. 3. A discoloration. 4. A dye used in histologic and bacteriologic technique. 5. A procedure in which a dye or combination of dyes and reagents is used to color the constituents of cells and tissues. For… … Medical dictionary
Human nutrition — For aspects of nutrition science not specific to humans, see Nutrition. Human nutrition is the provision to humans to obtain the materials necessary to support life. In general, humans can survive for two to eight weeks without food, depending on … Wikipedia
Biotin — Biotin[1] … Wikipedia
PTGS1 — Prostaglandin endoperoxide synthase 1 (prostaglandin G/H synthase and cyclooxygenase) PDB rendering based on 1diy … Wikipedia
Gundu Hirisave Rama Rao — was born in Tumkur (Karnataka), India, on 23 August 1937. He is a scientist, entrepreneur and a tenured professor at the Academic Health Center, University of Minnesota. He and Professor John Eaton visited India in 1981 under a National Science… … Wikipedia
food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… … Universalium
