Category: S

Combination of substances with common sites of main action and no interaction between the components. The action can be additive. An example is the combined toxic action of mixtures of polychlorinated dibenzodioxins, polychlorinated dibenzofurans, and polychlorinated biphenyls (particularly congeners with planar structures) occurring in, for example, mother’s milk. The effects of these substances have been…

The end product observed when a specific sequence of DNA or RNA is detected by autoradiography or by some other method. Hybridization with complimentary radioactive polynucleotide (e.g., by southern or northern blotting) is commonly used to generate the signal. This term also applies to the transmission of intracellular reactions as in signal transduction or signal…

An inhibitor of the reuptake of dopamine and norepinephrine reuptake; can be used as an antiobesity drug.  

A disease resulting from the consumption of shellfish that have ingested toxic algae. Shellfish poisoning manifests itself in two forms: paralytic shellfish poisoning and diarrheic shellfish poisoning. Shellfish may be the cause of typhoid fever when contaminated by sewage. Paralytic shellfish poisoning is caused by saxotoxin, which is present in certain planktons which, under unusual…

Another vitamin B6-dependent enzyme. A rise in activity also indicates muscle damage.  

A vitamin B6-dependent enzyme whose level in the serum increases after muscle damage, particularly after a heart attack.  

A genetic characteristic carried on either the X or the Y chromosome.  

Weight that an individual maintains for extended periods of time without conscious effort. The concept that body weight is controlled by the central nervous system and set at a certain value; the value is more or less stable until something occurs to alter it. An example of resetting of the set point occurs in persons…

The portion of the endoplasmic reticulum where certain lipids are synthesized and drugs are detoxified.  

The perception of the qualities of food using the senses of taste, smell, sound, sight, and the perception of texture. All of these perceptions are in the framework of culturally expected characteristics of the food in question.