| chocolate agar |
an agar medium containing casein digest, peptone, cornstarch, sodium chloride, and phosphate buffer; sterile hemoglobin or fresh blood is added and the medium heated until the color is chocolate brown. Other agar media may also be used as the base. It is used for the isolation of fastidious organisms, e.g., Haemophilus influenzae and Neisseria species.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| chocolate c. |
one having dark, syrupy contents, resulting from collection of hemosiderin following local hemorrhage, such as sometimes occurs after mastectomy or in the ovary in ovarian endometriosis; called also endometrial c. and Sampson's c.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| chocolate s. |
[NF] a preparation of chocolate, sucrose, liquid glucose, glycerin, sodium chloride, vanillin, sodium benzoate, and purified water; used as a flavored vehicle for drugs.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| chocolate |
And, of course, better than any bunch of flowers, is chocolate! A box of chocolates has romantic connotations, the gift of a lover. Not to mention supposed aphrodisiac properties of chocolate.
출처: painting.about.com/cs/inspiration/a/symbolslove.ht...
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| chocolate |
Chocolate first made its way to Europe as a beverage, via the 16th century explorer Cortez. Not until the early 20th century, was it processed into bars for eating and pastry making. There are various forms of chocolate as follows:
출처: www.dufflet.com/html/freshCollection/glossary.asp
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