| FDA | Food & Drug Administration |
|---|---|
| IDA | 1) Imino-Diacetic Acid 2) Iron Deficiency Anemia &nb... |
| ASHFSA | American Society for Hospital Food Service Administrators |
| DAF | decay-accelerating factor; delayed auditory feedback; drug-adulterated food |
| FA | false aneurysm; Families Anonymous; Fanconi anemia; far advanced; fatty acid; febrile antigen; femor... |
| basic proteins | Proteins that are rich in basic amino acids; e.g., histones. (05 Mar 2000) |
|---|---|
| basic reaction | Any test by which an alkaline reaction is recognised, such as the change of red litmus paper to blue, an excess of hydroxide ions over hydrogen ions in aqueous solution as indicated by a pH value greater than 7 (at 22캜). Compare: dissociation constant of water. Synonym: basic reaction. (05 Mar 2000) |
| basic reproductive rate, ratio | <epidemiology> See Reproductive Ratio. (05 Dec 1998) |
| basic salt | A salt in which there are one or more hydroxyl ions not replaced by the electronegative element of an acid; e.g., Fe(OH)2Cl. (05 Mar 2000) |
| basic stain | <technique> A dye in which the cation is the coloured component of the dye molecule that binds to anionic groups of nucleic acids (PO4≡) or acidic mucopolysaccharides (e.g., chondroitin sulfate). (05 Mar 2000) |
| platelet basic protein | <protein> Protein that is the precursor of connective tissue activating peptide III and _ thromboglobulin. (18 Nov 1997) |
| myelin basic protein | <protein> Major component of the myelin sheath in mammalian CNS. Used as an antigen will induce a allergic encephalitis, possibly a model for some neurodegenerative disorders. (18 Nov 1997) |
| myelin basic protein kinase | <enzyme> Protein from pig brain activates ATP-mg-dependent protein phosphatase; a protein tau kinase; a multisubstrate kinase; in texts written as f subscript a Registry number: EC 2.7.1.- Synonym: protein phosphatase activator fa, glycogen synthase kinase 3, protein kinase f(a), gsk-3, gsk-3alpha, kinase f(a), gsk-3beta, mds1 gene product, p63(samk), src-activated mbp kinase, p63(mapk) (26 Jun 1999) |
| myelin basic proteins | A group of 7 proteins produced from a single gene by alternate splicing found in central and peripheral nervous system myelin. The major basic protein (mbp) has long been of interest because it is the antigen, that, when injected into an animal, elicits a cellular immune response that produces the CNS autoimmune disease called experimental allergic encephalomyelitis (encephalomyelitis, allergic). In the peripheral nervous system, myelin basic protein 18.5 kD is often referred to as the p1 protein. (12 Dec 1998) |
| haematoxylin-malachite green-basic fuchsin stain | <technique> A stain for epoxy resin-extracted sections; semi-thick sections have their plastic dissolved out and the residual tissue is stained sequentially with the various dyes; nuclei and astrocytes are purplish-pink and myelin, lipid droplets, nucleoli, and oligodendrocytes are bright blue-green. (05 Mar 2000) |
| fibroblast growth factor, basic | A single-chain polypeptide of approximately 15-16 kD which has been isolated from a variety of cells. It has a 55% amino acid residue identity to acidic fibroblast growth factor and has potent heparin-binding activity. However, in contrast to the acidic fibroblast growth factor, heparin does not potentiate the biological activities of bfgf. The growth factor is an extremely potent inducer of DNA synthesis in a variety of normal diploid mammalian cell types from mesoderm and neuroectoderm lineages and promotes cellular differentiation in vitro. (12 Dec 1998) |
| 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) |