Common name for a number of different species of fish in the family Cyprinidae. This includes, among others, the common carp, crucian carp, grass carp, and silver carp.
Proteins obtained from species of fish (FISHES).
Unctuous combustible substances that are liquid or easily liquefiable on warming, and are soluble in ether but insoluble in water. Such substances, depending on their origin, are classified as animal, mineral, or vegetable oils. Depending on their behavior on heating, they are volatile or fixed. (Dorland, 28th ed)
Oils high in unsaturated fats extracted from the bodies of fish or fish parts, especially the LIVER. Those from the liver are usually high in VITAMIN A. The oils are used as DIETARY SUPPLEMENTS. They are also used in soaps and detergents and as protective coatings.
Oils which evaporate readily. The volatile oils occur in aromatic plants, to which they give odor and other characteristics. Most volatile oils consist of a mixture of two or more TERPENES or of a mixture of an eleoptene (the more volatile constituent of a volatile oil) with a stearopten (the more solid constituent). The synonym essential oils refers to the essence of a plant, as its perfume or scent, and not to its indispensability.
Great Lakes Region
X-Ray Intensifying Screens
Screens which absorb the energy in the x-ray beam that has penetrated the patient and convert this energy into a light pattern which has as nearly as possible the same information as the original x-ray beam. The more light a screen produces for a given input of x-radiation, the less x-ray exposure and thus shorter exposure time are needed to expose the film. In most film-screen systems, the film is sandwiched between two screens in a cassette so that the emulsion on each side is exposed to the light from its contiguous screen.