| 영문 | rebound phenomenon | 한글 | 반발현상, 반동현상 |
|---|---|---|---|
| 설명 | 소뇌 기능장애에서 사지의 대항근육 사이의 협조성 상실의 징후로서, 환자에게 양팔을 수평으로 뻗게 하고 그 팔을 강하게 치면 정상인 경우는 곧 원상으로 올리는데 비하여 환자에 있어서는 원위치로 돌아오는 데 몇 번이나 떨게 된다. |
||
| CAF | cell adhesion factor; citric acid fermentation |
|---|---|
| MOF | marine oxidation/fermentation; methotrexate, Oncovin, and fluorouracil; multiple organ failure |
| MRFT | modified rapid fermentation test |
| NLF | neonatal lung fibroblast; nonlactose fermentation |
| OF | occipitofrontal; open field [test]; optical fundus; orbitofrontal; osmotic fragility; osteitis fibro... |
| PRP | Primary Raynaud's Phenomenon |
|---|---|
| RP | Raynaud Phenomenon |
| SSF | Simultaneous Saccharification and Fermentation |
| SSF | Solid state fermentation |
| symbiotic fermentation phenomenon | "two organisms, neither of which alone produces gas fermentation in certain carbohydrates, may do so when living in symbiosis or when artificially mixed" (Castellani). (05 Mar 2000) |
|---|
| symbiotic | Relating to symbiosis. (05 Mar 2000) |
|---|---|
| symbiotic algae | <plant biology> Algae (often Chlorella spp) that live intracellularly in animal cells (e.g. Endoderm of Hydra viridis). The relationship is complex, because lysosomes do not fuse with the vacuoles containing the algae and the growth rates of both cells are regulated to maintain the symbiosis. There is considerable strain specificity. The term is imprecise, since there are many other symbiotic algae (as in lichens) where the relationship is different. (19 Jan 1998) |
| acetic fermentation | <biochemistry> A type of fermentation conducted by certain microbes in which organic materials are broken down into acetic acid to generate ATP for energy. (09 Oct 1997) |
| acetone-butanol fermentation | <biochemistry, microbiology> The formation of acetone and butanol through the fermentation of glucose by Clostridium acetobutylicum. However, most industrial plants make acetone and butanol through synthetic processes that use petrochemicals. (06 May 1997) |
| acidogenic fermentation | <biochemistry, microbiology> Any fermentation that produces a weak acid, such as lactic acid. (06 May 1997) |
| adsorption fermentation | <microbiology> (extractive fermentation) A fermentation technique in which products of the fermentation are removed from the broth by adsorption onto materials such as carbon or polymers. Generally, the preferred method of doing this is to circulate the fermenting broth through the adsorbent substrate, because the fermentation products are often toxic to the microbes. (06 May 1997) |
| alcoholic fermentation | The anaerobic formation of ethanol and CO2 from d-glucose. Compare: Gay-Lussac's equation. (05 Mar 2000) |
| amylic fermentation | Fermentation of potato or corn mash, or other starchy material, by which fusel oil is produced. (05 Mar 2000) |
| vaccuum fermentation | A system for producing ethanol (grain alcohol) and other volatile fermentation products, in thisprocess, fermentation occurs continuouslyunder reduced pressure, which lets the volatile product leave the cycleas an exhaust gas, which is then collected in a separate chamber. (09 Oct 1997) |
| heterolactic fermentation | <chemistry> A type of lactic acid fermentation in which sugars (for example lactose, glucose) are fermented to a range of products. Compare: homolactic fermentation. (09 Oct 1997) |
| oxidation-fermentation test | <investigation> A test to to determine whether a given bacterial strain has an oxidative or fermentativetype of metabolism by seeing what it doesto a carbohydrate substrate. (09 Oct 1997) |
| fermentation | <microbiology> The anaerobic enzymatic conversion of organic compounds, especially carbohydrates, to simpler compounds, especially to ethyl alcohol, resulting in energy in the form of adenosine triphosphate (ATP). The process is used in the production of alcohol, bread, vinegar and other food or industrial products. It differs from respiration in that organic substances rather than molecular oxygen are used as electron acceptors. Fermentation occurs widely in bacteria and yeasts, the process usually being identified by the product formed, for example, acetic, alcoholic, butyric and lactic fermentation are those that result in the formation of acetic acid, alcohol, butyric acid and lactic acid, respectively. Origin: L. Fermentatio (18 Nov 1997) |
| fermentation Lactobacillus casei factor | Pteroyl-gamma-glutamyl-gamma-glutamylglutamic acid;a folic acid conjugate, a principle chemically similar to folic acid except that it contains three molecules of glutamic acid instead of one, in g linkage. Synonym: fermentation Lactobacillus casei factor, pteroyltriglutamic acid. (05 Mar 2000) |
| fermentation substrates | Materials used as food for growing microorganisms, part of the culture medium along with chemicals that facilitate fermentation and other trace materials. (14 Nov 1997) |
| lactic acid fermentation | <biochemistry> A type of fermentation carried out by lactic acid bacteria in which sugar (for example lactose, glucose, pentose) are converted either entirely (or almost entirely) to lactic acid (homolactic fermentation) or to a mixture of lactic acid and other products (heterolactic fermentation). (09 Oct 1997) |
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|
제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
|---|