| CPP | cancer proneness phenotype; canine pancreatic polypeptide; cerebral perfusion pressure; chest pain p... |
|---|---|
| PA | panic attack; pantothenic acid; paralysis agitans; paranoia; passive aggressive; pathology; patient'... |
| 2,4,5-TCPPA | 2-(2,4,5-trichlorophenoxy)-propionic acid |
| CAF | cell adhesion factor; citric acid fermentation |
| MOF | marine oxidation/fermentation; methotrexate, Oncovin, and fluorouracil; multiple organ failure |
| SSF | Simultaneous Saccharification and Fermentation |
|---|---|
| SSF | Solid state fermentation |
| 3-MPA | 3-mercapto-propionic acid |
| PA | Propionic acid |
| PA | Propionic acidaemia |
| propionic | <chemistry> Pertaining to, derived from, or designating, an organic acid which is produced in the distillation of wood, in the fermentation of various organic substances, as glycerin, calcium lactate, etc, and is obtained as a colourless liquid having a sharp, pungent odour. Propionic acid is so called because it is the first or lowest member of the fatty acid series whose salts have a fatty feel. Origin: Proto- + Gr. Piwn fat. Source: Websters Dictionary (01 Mar 1998) |
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| propionic acid | CH3CH2COOH; methylacetic acid; ethylformic acid;found in sweat. Synonym: propanoic acid. (05 Mar 2000) |
| propionic acidemia | ketotic hyperglycinaemia |
| propionic acids | 3-carbon saturated monocarboxylic acids. (12 Dec 1998) |
| acetic fermentation | <biochemistry> A type of fermentation conducted by certain microbes in which organic materials are broken down into acetic acid to generate ATP for energy. (09 Oct 1997) |
| acetone-butanol fermentation | <biochemistry, microbiology> The formation of acetone and butanol through the fermentation of glucose by Clostridium acetobutylicum. However, most industrial plants make acetone and butanol through synthetic processes that use petrochemicals. (06 May 1997) |
| acidogenic fermentation | <biochemistry, microbiology> Any fermentation that produces a weak acid, such as lactic acid. (06 May 1997) |
| adsorption fermentation | <microbiology> (extractive fermentation) A fermentation technique in which products of the fermentation are removed from the broth by adsorption onto materials such as carbon or polymers. Generally, the preferred method of doing this is to circulate the fermenting broth through the adsorbent substrate, because the fermentation products are often toxic to the microbes. (06 May 1997) |
| alcoholic fermentation | The anaerobic formation of ethanol and CO2 from d-glucose. Compare: Gay-Lussac's equation. (05 Mar 2000) |
| amylic fermentation | Fermentation of potato or corn mash, or other starchy material, by which fusel oil is produced. (05 Mar 2000) |
| vaccuum fermentation | A system for producing ethanol (grain alcohol) and other volatile fermentation products, in thisprocess, fermentation occurs continuouslyunder reduced pressure, which lets the volatile product leave the cycleas an exhaust gas, which is then collected in a separate chamber. (09 Oct 1997) |
| heterolactic fermentation | <chemistry> A type of lactic acid fermentation in which sugars (for example lactose, glucose) are fermented to a range of products. Compare: homolactic fermentation. (09 Oct 1997) |
| symbiotic fermentation phenomenon | "two organisms, neither of which alone produces gas fermentation in certain carbohydrates, may do so when living in symbiosis or when artificially mixed" (Castellani). (05 Mar 2000) |
| oxidation-fermentation test | <investigation> A test to to determine whether a given bacterial strain has an oxidative or fermentativetype of metabolism by seeing what it doesto a carbohydrate substrate. (09 Oct 1997) |
| fermentation | <microbiology> The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP). The process is used in the production of alcohol, bread, vinegar and other food or industrial products. It differs from respiration in that organic substances rather than molecular oxygen are used as electron acceptors. Fermentation occurs widely in bacteria and yeasts, the process usually being identified by the product formed, for example, acetic, alcoholic, butyric and lactic fermentation are those that result in the formation of acetic acid, alcohol, butyric acid and lactic acid, respectively. Origin: L. Fermentatio (18 Nov 1997) |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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