| 2-amino-5-phosphonovalerate | <chemical> A potent and specific antagonist of nmda receptors (receptors, nmda) in the d-enantiomeric form. The l form is inactive at nmda receptors but may affect the ap4 (2-amino-4-phosphonobutyrate; apb) excitatory amino acid receptors. Pharmacological action: excitatory amino acid antagonists. Chemical name: Norvaline, 5-phosphono- (12 Dec 1998) |
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| (3-(arginyl)amino-4-(4-nitrophenyl)butyryl)-leucyl-prolyl-threonine | Pharmacological action: neurotransmitters Synonym: 2-afb(p-no2)-proctolin, (afb(p-no2)(2))-proctolin (26 Jun 1999) |
| 8-amino-7-oxononanoate synthase | <enzyme> Chemical name: 7-keto-8-aminopelargonic acid synthetase Registry number: EC 2.3.1.47 Synonym: 7-kap synthetase, 8-amino-7-oxopelargonate synthase, 7-oxo-8-aminononanoate synthase, biof gene product (26 Jun 1999) |
| Rambourg's chromic acid-phosphotungstic acid stain | <technique> A stain for glycoproteins, used with an electron microscope, with which ultrathin tissue sections reveal complex carbohydrates in the same locations as shown by Rambourg's periodic acid-chromic methenamine-silver stain. (05 Mar 2000) |
| a1-acid glycoprotein | <biology> Plasma protein of mammals and birds, 38% carbohydrate. In humans a single chain glycoprotein of 39 kD. Increased levels are associated with inflammation, pregnancy and various diseases. (18 Nov 1997) |
| abscisic acid | <biochemistry> A lipid hormone that inhibits cell growth in plants, it is associated with fruit drop, leaf death and seed dormancy. It is synthesised in the plastids from carotenoids. This hormone helps plants deal with water loss, and its effects can be reversed with gibberellins. (06 May 1997) |
| abscisic acid 8'-hydroxylase | <enzyme> Catalyses conversion of abscisic acid to 8'-hydroxyabscisic acid, which rearranges to phaseic acid Registry number: EC 1.14.99.- Synonym: aba 8'-hydroxylase (26 Jun 1999) |
| acetic acid | <chemical> The acid most commonly associated with vinegar, it is the most commercially important organic acid and is used to manufacture a wide range of chemical products, such as plastics and Acetobacter but, except for making vinegar, is usually made through synthetic processes. Derivatives of acetic acid which may be formed by substitution reactions. Mono- and di-substituted, as well as, halogenated compounds have been synthesised. Experimentally, alpha- and n2- substituted acetic acids have been examined for their anti-inflammatory activity and effect on the central nervous system respectively. Additionally, limited exposure data has been collected on dibromo and dichloroacetic acids to determine whether they pose health effects. Synonym: ethanoic acid. (26 Jun 1999) |
| acetoacetic acid | CH3COCH2COOH;one of the ketone bodies, formed in excess and appearing in the urine in starvation or diabetes. Synonym: diacetic acid. (05 Mar 2000) |
| acetohydroxamic acid | C2H5NO2; N-Hydroxyacetamide;an inhibitor of urease, used as adjunctive therapy in chronic urea-splitting urinary infections. (05 Mar 2000) |
| acetrizoic acid | <chemical> A water-soluble, iodinated radiographic contrast medium, used as sodium acetrizoate in hysterosalpingography. Pharmacological action: contrast media. Chemical name: Benzoic acid, 3-(acetylamino)-2,4,6-triiodo- (12 Dec 1998) |
| acetylsalicylic acid | <drug> An odourless, white, slightly bitter drug used to reduce pain, fever, inflammation and sometimes to prevent blood clotting. Also called aspirin. Some people cannot tolerate it because it can cause stomach bleeding, however. It is soluble in both water and alcoholand melts at 132 to 136 degrees C. (06 May 1997) |
| acetyltannic acid | An astringent used for treatment of diarrhoea. Synonym: diacetyltannic acid, tannylacetate. (05 Mar 2000) |
| acid | <chemical, chemistry> A fundamental category of many compounds whose water-based solutions have a sour taste, turn blue litmus paper red and can combine with metals to form salts. They are chemical compounds which yield hydrogen ions or protons when dissolved in water, whose hydrogen can be replaced by metals or basic radicals, or which react with bases to form salts and water (neutralization). An extension of the term includes substances dissolved in media other than water. Specific types of acids include: Arrhenius acid: any chemical that increases the number of free hydrogen ions (H+) when added to a water-based solution. The more free hydrogens produced, the stronger the acid. Bronsted or Bronsted-Lowry acid: any chemical that acts as a proton donor in a chemical reaction. Lewis acid: any chemical that accepts two electrons to form a covalent bond during a chemical reaction. (13 Nov 1997) |
| acid agglutination | The clumping together of certain microorganisms at high hydrogen ion concentration. (05 Mar 2000) |
Synonyms : Amino Acid Permease, Amino Acid Transporter, Permease, Amino Acid, Permeases, Amino Acid, Transporters, Amino Acid
Synonyms : Acidic Amino Acid Transport Proteins, Acidic Amino Acid Transporters, Anionic Amino Acid Transport Proteins, Anionic Amino Acid Transporters
Synonyms : Basic Amino Acid Transport Proteins, Cationic Amino Acid Transport Proteins, Cationic Amino Acid Transporters
Synonyms : Na+-Independent Neutral Amino Acid Transporter, Neutral Amino Acid Transport Proteins, Sodium Dependent Neutral Amino Acid Transport Proteins, Sodium Dependent Neutral Amino Acid Transporters, Sodium Independent Neutral Amino Acid Transport Proteins
Synonyms : Acids, Amino
| amino acid |
A class of chemical compounds that can be built up to form larger polymers called proteins. In most biological systems there are 20 common amino acids that can be linked in various combinations to generate larger molecules containing 100-10,000 amino acids. These larger molecules, or proteins, carry out most of the active functions within a cell or an organism.
출처: www.mpssociety.org/lib-glossary.html
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| amino acid |
an organic compound containing nitrogen, carbon, hydrogen and oxygen; the building block of protein.
출처: healthandfitness.com/glossary.html
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| amino acid |
The fundamental building blocks of a protein molecule. A protein is composed of a chain of hundreds or thousands of amino acids. Our bodies can synthesize most of the amino acids. However, eight amino acids (called "essential amino acids") must be obtained from food.
출처: www.ncbiotech.org/biotech101/glossary.cfm
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| amino acid |
The molecules that form the building blocks of proteins. Most organisms construct proteins from a particular set of 20 amino acids, although several dozen other amino acids are found in nature.
출처: science.kennesaw.edu/~tlarosa/glossary.htm
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| amino acid |
One of the 20 chemical building blocks that are joined by amide (peptide) linkages to form a polypeptide chain of a protein
출처: falcon.roswellpark.org/labweb/glossary.html
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