| BIPP | bismuth iodoform paraffin paste |
|---|---|
| CMGS | chopped meat-glucose-starch [medium]; Clinical Molecular Genetics Society |
| HES | health examination survey; hematoxylin-eosin stain; human embryonic skin; human embryonic spleen; hy... |
| PSD | particle size distribution; peptone, starch, and dextrose; periodic synchronous discharge; phase-sen... |
| SE | saline enema; sanitary engineering; side effect; smoke exposure; solid extract; sphenoethmoidal; spi... |
| CPE | carbon paste electrode |
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| DSM | Degradable Starch Microspheres |
| HES | Hydroxyethyl Starch |
| RS | Resistant starch |
| SBE | Starch branching enzymes |
| vienna paste | <pharmacology> A caustic application made up of equal parts of caustic potash and quicklime; called also Vienna caustic. Source: Websters Dictionary (01 Mar 1998) |
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| paste | 1. A soft composition, as of flour moistened with water or milk, or of earth moistened to the consistence of dough, as in making potter's ware. 2. Specifically, in cookery, a dough prepared for the crust of pies and the like; pastry dough. 3. A kind of cement made of flour and water, starch and water, or the like, used for uniting paper or other substances, as in bookbinding, etc, also used in calico printing as a vehicle for mordant or colour. 4. A highly refractive vitreous composition, variously coloured, used in making imitations of precious stones or gems. See Strass. 5. A soft confection made of the inspissated juice of fruit, licorice, or the like, with sugar, etc. 6. <chemical> The mineral substance in which other minerals are imbedded. <zoology> Paste eel, the vinegar eel. See Vinegar. Origin: OF. Paste, F. Pate, L. Pasta, fr. Gr. Barley broth; cf. Barley porridge, sprinkled with salt, to sprinkle. Cf. Pasty, Patty. Source: Websters Dictionary (01 Mar 1998) |
| oatmeal-tomato paste agar | A special culture medium for the production of ascospore formation in the dermatophytes. (05 Mar 2000) |
| alant starch | <protein> A polysaccharide of variable molecular weight (around 5 kD), that is a polymer of fructofuranose. Widely used as a marker of extracellular space, an indicator of blood volume in insects (by measuring the dilution of the radio label) and in food for diabetics. (18 Nov 1997) |
| animal starch | <biochemistry> Branched polymer of D glucose (mostly _(1-4) linked, but some _(1-6) at branch points). Size range very variable, up to 10exp5 glucose units. Major short term storage polymer of animal cells and is particularly abundant in the liver and to a lesser extent in muscle. In the electron microscope glycogen has a characteristic asterisk or star appearance. (18 Nov 1997) |
| cassava starch | A starch from the root of Janipha manihot and other species of J. (family Euphorbiaceae), plants of tropical America; an easily digested starch, free of irritant properties. Synonym: cassava starch. Origin: Braz. Tipioca (05 Mar 2000) |
| moss starch | <chemistry> A substance isomeric with starch, extracted from several species of moss and lichen, especially. From Iceland moss. Source: Websters Dictionary (01 Mar 1998) |
| soluble starch | A high-molecular-weight, water-soluble dextrin produced by the partial acid hydrolysis of starch; useful in iodimetry, as it gives an easily visible purple-black end point in the presence of free iodine. (05 Mar 2000) |
| starch | <biochemistry> Storage carbohydrate of plants, consisting of amylose (a linear _(1-4) glucan) and amylopectin (an _(1-4) glucan with _(1-6) branch points). Present as starch grains in plastids, especially in amyloplasts and chloroplasts. (18 Nov 1997) |
| starch-eating | A morbid craving for starch. Synonym: starch-eating. Origin: amylo-+ G. Phago, to eat (05 Mar 2000) |
| starch equivalent | The amount of oxygen consumed in the combustion of a given weight of fat as compared with that consumed in the combustion of an equal weight of starch; the figure is about 2.38, that for starch being taken as 1. (05 Mar 2000) |
| starch gum | <chemistry> A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc, and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroodextrin, and Erythrodextrin. Origin: Cf. F. Dextrine, G. Dextrin. See Dexter. Source: Websters Dictionary (01 Mar 1998) |
| starch-iodine test | A test for sweating in which iodine in oil is painted on the skin, followed by dusting with a starch powder which turns blue-black in the presence of iodine and moisture. (05 Mar 2000) |
| starch sugar | See: d-glucose. (05 Mar 2000) |
| starch synthase | <enzyme> An enzyme that catalyses the transfer of glucose from adpglucose to glucose-containing polysaccharides in 1,4-alpha-linkages. Chemical name: ADPglucose:1,4-alpha-D-glucan 4-alpha-D-glucosyltransferase Registry number: EC 2.4.1.21 (12 Dec 1998) |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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