Sucrose gap: The sucrose gap technique is used to create a conduction block in nerve or muscle fibers. A high concentration of sucrose is applied to the extracellular space to increase resistance between two groups of cells, which prevents the correct opening and closing of sodium and potassium channels.Buoyant density ultracentrifugation: Buoyant density centrifugation uses the concept of buoyancy to separate molecules in solution. Usually a caesium chloride (CsCl) solution is used, but in the general case it's usually approximately the same density as the molecules that are to be centrifuged.Sweetness: Sweetness is one of the five basic tastes and is universally regarded as a pleasurable experience, except perhaps in excess. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes.Invertase: Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar). Alternate names for invertase include , saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, maxinvert L 1000, fructosylinvertase, alkaline invertase, acid invertase, and the systematic name: beta-fructofuranosidase.Abscisate beta-glucosyltransferase: Abscisate beta-glucosyltransferase (, ABA-glucosyltransferase, ABA-GTase, AOG) is an enzyme with system name UDP-D-glucose:abscisate beta-D-glucosyltransferase. This enzyme catalyses the following chemical reactionTaste: Taste, gustatory perception, or gustationAdjectival form: [is the sensory impression of food] or other substances on the tongue and is one of the [[sense|five traditional senses.Fructose malabsorptionStarch gelatinization: Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water.Isomaltooligosaccharide: Isomaltooligosaccharide (IMO) is a mixture of short-chain carbohydrates which has a digestion-resistant property. IMO is found naturally in some foods, as well as being manufactured commercially.FODMAP: FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.Sucrase: Sucrase is the name given to a number of enzymes located in on the brush border of the small intestine that catalyze the hydrolysis of sucrose to fructose and glucose. The enzyme invertase, which occurs more commonly in plants, also hydrolyzes sucrose but by a different mechanism.Carbohydrate loading: Carbohydrate loading, commonly referred to as carb-loading or carbo-loading, is a strategy used by endurance athletes, such as marathon runners, to maximize the storage of glycogen (or energy) in the muscles and liver.http://www.Cell fractionation: Cell fractionation is the separation of homogeneous sets from a larger population of cells.Iron sucroseHappy Tooth: 72px|thumb|right|"Happy Tooth" logoStreptococcus mutans: Streptococcus mutans is facultatively anaerobic, Gram-positive coccus-shaped bacterium commonly found in the human oral cavity and is a significant contributor to tooth decay.High maltose corn syrup: High maltose corn syrup is a food additive used as a sweetener and preservative. The majority sugar is maltose.Sieve tube elementMolar mass distribution: In linear polymers the individual polymer chains rarely have exactly the same degree of polymerization and molar mass, and there is always a distribution around an average value. The molar mass distribution (or molecular weight distribution) in a polymer describes the relationship between the number of moles of each polymer species (Ni) and the molar mass (Mi) of that species.Burst kinetics: Burst kinetics is a form of enzyme kinetics that refers to an initial high velocity of enzymatic turnover when adding enzyme to substrate. This initial period of high velocity product formation is referred to as the "Burst Phase".RaffinoseFructokinase: Fructokinase (/fruc•to•ki•nase/ [-ki´nas]) (), also known as D-fructokinase or D-fructose (D-mannose) kinase,DBGET ENZYME: 2.7.List of glycoside hydrolase families: Glycoside hydrolases (O-Glycosyl hydrolases) are a widespread group of enzymes that hydrolyse the glycosidic bond between two or more carbohydrates, or between a carbohydrate and a non-carbohydrate moiety. A classification system for glycosyl hydrolases, based on sequence similarity, has led to the definition of numerous different families.Halotolerance: Halotolerance is the adaptation of living organisms to conditions of high salinity.Walter Larcher, 2001 Halotolerant species tend to live in areas such as hypersaline lakes, coastal dunes, saline deserts, salt marshes, and inland salt seas and springs.Alpha,alpha-trehalose synthase: Alpha,alpha-trehalose synthase (, trehalose synthase, trehalose synthetase, UDP-glucose:glucose 1-glucosyltransferase, TreT, PhGT) is an enzyme with system name ADP-glucose:D-glucose 1-alpha-D-glucosyltransferase. This enzyme catalyses the following chemical reactionElectrogustometry: Electrogustometry is the measurement of taste threshold by passing controlled anodal current through the tongue. When current passes through the tongue a unique and distinct metallic taste is perceived.Glucose transporterQuinine total synthesis: 400px|right|quinine carbon atom numbering scheme left and asymmetric centers rightLow-voltage electron microscope: Low-voltage electron microscope (LVEM) is an electron microscope which operates at accelerating voltages of a few kiloelectronvolts or less. While the low voltage electron microscopy technique will never replace conventional high voltage electron microscopes, it is quickly becoming appreciated for many different disciplines.Carbohydrate chemistry: Carbohydrate chemistry is a subdiscipline of chemistry primarily concerned with the synthesis, structure, and function of carbohydrates. Due to the general structure of carbohydrates, their synthesis is often preoccupied with the selective formation of glycosidic linkages and the selective reaction of hydroxyl groups; as a result, it relies heavily on the use of protecting groups.AspartameColes PhillipsCryoprotectant: A cryoprotectant is a substance used to protect biological tissue from freezing damage (i.e.Disaccharide: A disaccharide or bioseBiose on www.merriam-webster.Canna Leaf Roller: Cannas are largely free of pests, but in the USA plants sometimes fall victim the Canna Leaf Roller, which can actually be two different insects. Larva of the Brazilian skipper butterfly (Calpodes ethlius), also known as the Larger Canna Leaf Roller, cut the leaves and roll them over to live inside while pupating and eating the leaf.Eagle's minimal essential medium: Eagle's minimal essential medium (EMEM) is a cell culture medium developed by Harry Eagle that can be used to maintain cells in tissue culture.Xuzhou Medical CollegeAlkaliphile: Alkaliphiles are a class of extremophilic microbes capable of survival in alkaline (pH roughly 8.5-11) environments, growing optimally around a pH of 10.Leifsonia xyli xyli: Leifsonia xyli subsp. xyli is a small, fastidious, Gram-positive, coryneform bacterium that causes ratoon stunting disease, a major worldwide disease of sugarcane.Squamosa promoter binding protein: The SQUAMOSA promoter binding protein-like (SBP or SPL) family of transcription factors are defined by a plant-specific DNA-binding domain. The founding member of the family was identified based on its specific in vitro binding to the promoter of the snapdragon SQUAMOSA gene.Glycoside hydrolase family 66: In molecular biology, glycoside hydrolase family 66 is a family of glycoside hydrolases.Cell membraneMediated transportSalting in: Salting in refers to the effect where increasing the ionic strength of a solution increases the solubility of some solute (such as a protein). This effect tends to be observed at lower ionic strengths.Decyl polyglucose: Decyl polyglucose is a mild non-ionic synthetic surfactant. It is a type of alkylpolyglycoside derived from glucose or starch and the fatty alcohol decanol.Tritium illumination: Tritium illumination is the use of gaseous tritium, a radioactive isotope of hydrogen, to create visible light. Tritium emits electrons through beta decay, and, when they interact with a phosphor material, fluorescent light is created, a process called radioluminescence.Outline of water: The following outline is provided as an overview of and topical guide to water:Tripartite ATP-independent periplasmic transporter: Tripartite ATP-independent periplasmic transporters (TRAP transporters) are a large family of solute transporters found in bacteria and archaea, but not in eukaryotes, that appear to be specific for the uptake of organic acids. They are unique in that they utilize a substrate binding protein (SBP) in combination with a secondary transporter.Margaret Jope: Margaret Jope (1913–2004) was a Scottish biochemist, born as Henrietta Margaret Halliday in Peterhead, Scotland.Oncotic pressure: Oncotic pressure, or colloid osmotic pressure, is a form of osmotic pressure exerted by proteins, notably albumin, in a blood vessel's plasma (blood/liquid) that usually tends to pull water into the circulatory system. It is the opposing force to capillary filtration pressure and interstitial colloidal osmotic pressure.Steptoean positive carbon isotope excursion: The Steptoean Positive Carbon Isotope Excursion (SPICE) was a geological event which occurred about 500 million years ago at the end of the Cambrian Period. The SPICE event was a sudden reversal of the anoxia (lack of oxygen) that had steadily spread throughout the oceans during the Cambrian which also affected the atmosphere.
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