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| PWS | port wine stain; Prader-Willi syndrome |
|---|---|
| AFB Stain | Acid Fast Bacilli Stain |
| HE stain | Hematoxylin-Eosin stain |
| WS | Waardenburg syndrome; ward secretary; Warkany syndrome; Warthin-Starry [stain]; water soluble; water... |
| EPO | eosinophil peroxidase; erythropoiesis; erythropoietin; evening primrose-oil; exclusive provider orga... |
| PWS | Port Wine Stain |
|---|---|
| PORT | Patient Outcome Research Team |
| PMGH | Port Moresby General Hospital |
| port-wine stain | <technique> A mark on the skin that resembles port wine (porto) in its rich ruby red colour. Due to an abnormal aggregation of capillaries, a port-wine stain is a type of haemangioma. It occurs on the face as a sign of sturge-weber syndrome. (12 Dec 1998) |
|---|---|
| port-wine mark | Flame nevus, a large congenital vascular nevus having a purplish colour; it is usually found on the head and neck and persists throughout life. See: Sturge-Weber syndrome. Synonym: port-wine mark, port-wine stain. (05 Mar 2000) |
| port | This is an implated access device which allows professional carers to draw blood and make intravenous (or intra-arterial) injections into a patient in an easier way without having to locate and insert a canulla into a new vessel. Some ports are connected for intrathecal, intraperitoneal or intracavitary injections. These devices are expensive and are not free of problems, they should not be implated without good indications. Normally implantation is performed by a surgeon with experience in this technique, in a operational theatre under local anaesthetic. (16 Dec 1997) |
| red wine | Claret, an alcoholic liquor made by fermenting grapes, the fruit of Vitis vinifera, with their skins (which imparts colour); has been used as a tonic. (05 Mar 2000) |
| wine | 1. The expressed juice of grapes, especially. When fermented; a beverage or liquor prepared from grapes by squeezing out their juice, and (usually) allowing it to ferment. "Red wine of Gascoigne." "Wine is a mocker, strong drink is raging, and whosoever is deceived thereby is not wise." (Prov. Xx. 1) "Bacchus, that first from out the purple grape Crushed the sweet poison of misused wine." (Milton) Wine is essentially a dilute solution of ethyl alcohol, containing also certain small quantities of ethers and ethereal salts which give character and bouquet. According to their colour, strength, taste, etc, wines are called red, white, spirituous, dry, light, still, etc. 2. A liquor or beverage prepared from the juice of any fruit or plant by a process similar to that for grape wine; as, currant wine; gooseberry wine; palm wine. 3. The effect of drinking wine in excess; intoxication. "Noah awoke from his wine." (Gen. Ix. 24) Birch wine, Cape wine, etc. See Birch, Cape, etc. Spirit of wine. See Spirit. To have drunk wine of ape or wine ape, to be so drunk as to be foolish. Wine acid. <chemistry> See Tartaric acid, under Tartaric. <botany> Wine apple, a solution of opium in aromatised sherry wine, having the same strength as ordinary laudanum; also Sydenham's laudanum. Wine press, a machine or apparatus in which grapes are pressed to extract their juice. Wine skin, a bottle or bag of skin, used, in various countries, for carrying wine. Wine stone, a kind of crust deposited in wine casks. See 1st Tartar. Wine vault. A vault where wine is stored. A place where wine is served at the bar, or at tables; a dramshop. Wine vinegar, vinegar made from wine. Wine whey, whey made from milk coagulated by the use of wine. Origin: OE. Win, AS. Win, fr. L. Vinum (cf. Icel. Vin; all from the Latin); akin to Gr. O'i^nos, and E. Withy. Cf. Vine, Vineyard, Vinous, Withy. Source: Websters Dictionary (01 Mar 1998) |
| wine spirit | <chemical> An organic chemical containing one or more hydroxyl groups. Alcohols can be liquids, semisolids or solids at room temperature. Common alcohols include ethanol (the type found in alcoholic beverages) methanol (found in methylated spirit and can cause blindness and other nervous system damage if ingested) and propanol. (06 May 1997) |
| wine vinegar | <chemical> Vinegar produced by the oxidation of alcohol in wine by members of the genus Acetobacter. (09 Oct 1997) |
| high wine | The strong spirit obtained by rectification or redistillation of low wine in making whisky. (05 Mar 2000) |
| sherry wine | A wine of amber colour, obtained originally from Jerez, Spain, containing about 20% alcohol; used in preparation of medicinal wine's. (05 Mar 2000) |
| low wine | The first weak distillate obtained from the mash in the process of making whisky. (05 Mar 2000) |
| Abbott's stain | <technique> Spores are stained blue with alkaline methylene blue; bodies of the bacilli become pink with eosin counterstain. (05 Mar 2000) |
| aceto-orcein stain | <technique> A stain used for chromosomes in air-dried or squashed cytologic material. (05 Mar 2000) |
| acid-fast stain | <technique> A staining technique used to determine the cell wall property of a microorganism. After stained with dye such as hot carbolfuschin, an acid-fast organism, (for example Mycobacterium species) will retain the colour in its cell wall after being washed with acid-alcohol. (13 Nov 1997) |
| acid stain | <technique> A dye in which the anion is the coloured component of the dye molecule, e.g., sodium eosinate (eosin). (05 Mar 2000) |
| Ag-AS stain | <technique> A stain for the acid protein component of nucleolar regions which are active or which were transcriptionally active in the preceding interphase; uses silver nitrate, ammoniacal silver, and formalin. Synonym: Ag-AS stain. (05 Mar 2000) |
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