| amino-terminal residue | <biochemistry> The only amino acid residue in a polypeptide chain that has a free alpha-amino group, it defines the amino terminus of the polypeptide. (09 Oct 1997) |
|---|---|
| carboxyl-terminal residue | This amino acid residue defines the carboxylterminus of the polypeptide, its the only residue with a free alpha-carboxyl group. (09 Oct 1997) |
| residue | <biochemistry> A single unit within a polymer, such as an amino acid within a polypeptide or protein. This term reflects the fact that sugars, nucleotides, and amino acids usually lose a few atoms (usually hydrogen and oxygen) when they are polymerised into a larger molecule. (10 Mar 1998) |
| mill residue | Wood and bark residues produced in processing logs into lumber, plywood, and paper. (05 Dec 1998) |
| day residue | Psychoanalytic term for a dream related to an experience of the previous day. (05 Mar 2000) |
| forest residue | Material not harvested or removed from logging sites in commercial hardwood and softwood stands as well as material resulting from forest management operations such as precommercial thinnings and removal of dead and dying trees. (05 Dec 1998) |
| low residue diet | A diet that leaves minimal unabsorbed components in the intestine, to minimise functional stress on the colon. (05 Mar 2000) |
| bacterial food poisoning | A term commonly used to refer to conditions limited to enteritis or gastroenteritis (excluding the enteric fevers and the dysenteries) caused by bacterial multiplication per se or by a soluble bacterial exotoxin. (05 Mar 2000) |
| health food | A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. Health foods have been attributed with the ability to prevent the development of diseases, slow the aging process, and prolong life. (12 Dec 1998) |
| salmonella food poisoning | Poisoning caused by ingestion of food harboring species of salmonella. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply. (12 Dec 1998) |
| staphylococcal food poisoning | Poisoning by staphylococcal toxins present in contaminated food. (12 Dec 1998) |
| Staphylococcus food poisoning | Outbreaks commonly caused by staphylococcal enterotoxin and characterised by an abrupt onset of gastroenteritis within several hours after ingestion of the food contaminated with the preformed exotoxin; vomiting is usually more severe and diarrhoea less severe than in infectious forms of bacterial food poisoning. (05 Mar 2000) |
| infant food | Food processed and manufactured for the nutritional health of children in their first year of life. (12 Dec 1998) |
| essential food factors | Those substances required in the diet: certain amino acids and unsaturated fatty acids, vitamins, essential minerals, etc. (05 Mar 2000) |
| united states food and drug administration | An agency of the public health service concerned with the overall planning, promoting, and administering of programs pertaining to maintaining standards of quality of foods, drugs, therapeutic devices, etc. (12 Dec 1998) |