| ACD | absolute cardiac dullness; absolute claudication distance; acid-citrate-dextrose [solution]; actinom... |
|---|---|
| MRSA | Methicillin Resistant Staphylococcus Aureus Tx 1. Bactrim(TMP/SMX) + ... |
| KV | kanamycin and vancomycin; killed vaccine |
| KVBA | kanamycin-vancomycin blood agar |
| KVLBA | kanamycin-vancomycin laked blood agar |
| ACD | Acid citrate dextrose |
|---|---|
| CPD | Citrate-phosphate-dextrose |
| CPDA-1 | Citrate-phosphate-dextrose-adenine |
| PDA | Potato Dextrose Agar |
| SDA | Sabouraud Dextrose Agar |
| vancomycin | <drug> Complex glycopeptide antibiotic produced by actinomycetes. Inhibits peptidoglycan synthesis. Active against many gram-positive bacteria. (18 Nov 1997) |
|---|---|
| vancomycin resistant enterococcus | A form of intestinal bacteria (formerly classed under streptococcus faecalis) which is not sensitive to the big gun antibiotic, vancomycin. This organism is usually only fatal in those who are, for reasons of age or infirmity, immunosuppressed. The pathology of the illness is exacerbated when haemosepsis (blood-stream infection) develops. (09 Oct 1997) |
| acid-citrate-dextrose | A citrate anticoagulant used for the collection and preservation of whole blood. It has largely been replaced by newer coagulants (CPD, Adsol) that allow for longer shelf life for blood and blood products. Acronym: ACD (05 Mar 2000) |
| potato dextrose agar | A culture medium used extensively for the cultivation of fungi; especially good for development of conidia and other sporulating forms by which an organism is identified microscopically. (05 Mar 2000) |
| Sabouraud's dextrose agar | A dextrose peptone media that supports the growth of most pathogenic fungi. (05 Mar 2000) |
| dextrose | <chemistry> A sirupy, or white crystalline, variety of sugar, C6H12O6 (so called from turning the plane of polarization to the right), occurring in many ripe fruits. Dextrose and levulose are obtained by the inversion of cane sugar or sucrose, and hence called invert sugar. Dextrose is chiefly obtained by the action of heat and acids on starch, and hence called also starch sugar. It is also formed from starchy food by the action of the amylolytic ferments of saliva and pancreatic juice. The solid products are known to the trade as grape sugar; the sirupy products as glucose, or mixing sirup. These are harmless, but are only about half as sweet as cane or sucrose. See: Dexter. Source: Websters Dictionary (01 Mar 1998) |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|