Category: O

Caused by products from reactions of fatty acids with atmospheric oxygen. Oxidation of fats and oils usually results in the formation of a variety of toxic substances. Three types of oxidation can be identified: (1) autoxidation, (2) photooxidation, and (3) enzymatic oxidation.  

The removal of a carboxyl group together with the loss of electrons accepted by oxygen.  

The removal of an amino group together with the loss of electrons that are accepted by oxygen.  

A labile metabolic intermediate.  

A minor protein in egg white that contains carbohydrate as part of its structure. A glycoprotein derived from egg whites. It is a major allergen for people who are allergic to egg whites. Abbreviated Gal d by the World Health Organization.  

Extracellular fluid volume excess.  

Egg albumin; the major protein in egg white. Albumin occurring in egg white. Ovalbumin is one of the major allergens found in egg white. Allergens present in ovalbumin are designated Gad d by the World Health Organization.  

The effects of solutes on water passage.  

Quantity of solutes per liter of solution, which contributes to the pressure of that solution on a membrane. Osmolality is the concentration of particles in a solution and determines the pressure that is exerted across a membrane. Osmolality is expressed as the moles of a solute per kilogram of solvent. Osmolarity also describes the particles…

A protein that combines with retinal (vitamin A aldehyde) to form rhodopsin (visual purple). Rhodopsin bleaches upon exposure to bright light and breaks apart. It is reformed and this process is called the visual cycle. The cycle does not function in the vitamin A—deficient individual and night blindness results. The protein portion of the rhodopsin…