Category: E

The intake of energy needed to sustain the body and its associated activity. The gross energy of the food consumed.  

The process of maturation of the fertilized egg during the first 12 weeks of gestation in the human. Growth and development of an embryo.  

Proteins that associate with ribosomes during the addition of amino acids to the polypeptide chain being formed.  

An enzyme that adds acetyl units to a fatty acid previously synthesized by fatty acid synthetase.  

A liquid diet containing nutrients in a readily absorbed form.  

In an electron acceptor/donor pair, the electron donor gives or donates electrons to the acceptor. An electron donor is a reducing agent.  

Egg white is the most frequent cause of egg allergy. Egg white contains about 20 allergens, the most important being ovalbumin, ovotransferrin, and ovomucoid. The latter is heat resistant. Other egg allergens that have been isolated are lysozymes. There is evidence that some cross-reactivity exists between the allergens of the egg white and the egg…

A drug that inhibits the enzyme, ornithine decarboxylase. It also inhibits hair growth.  

A group of diseases characterized by excessive water and sodium retention. Included are congestive heart failure, nephritic syndrome, and hepatic cirrhosis.  

Nonexperimental studies in which the unit of observation is not the individual but a group of people in a particular environment, such as workers in a factory or inhabitants of a city or a country. These studies can be useful if information on individuals is not available; exposure is then an overall measure for the…