Mindblown: a blog about philosophy.

  • Lidocaine hydrochloride

    Local anesthetic, amide derivative, ventricular antiarrhythmic. A local anesthetic also used intravenously to treat certain cardiac arrhythmias, especially ventricular dysrhythmias.  

  • Levothyroxine sodium

    Compund used in thyroid hormone replacement. The sodium salt of the natural isomer of thyroxine used to treat thyroid deficiency. A typical dosage is 1.6 mcg/kg/day given orally.  

  • Levetiracetam

    An anticonvulsant; antiepileptic.  

  • lesion-causing bacterial toxins

    Bacteria that produce toxins that in turn cause lesions. Bacillus cereus are gram-positive, rod-shaped, spore-forming, aerobic bacteria, which produce enterotoxins (type I and II) as well as several enzymes of pathogenic relevance (e.g., hemolysin and lecithinase).  

  • Lard

    Pig fat. Purified fat from the hog. The sole nutrient is fat; a 100-g portion contains 902 kcal. The fatty tissue of swine that has undergone a process of melting and purification; predominantly utilized in certain pastry dishes. This substance appears as a white, non-transparent solid that carries an almost imperceptible scent. The highest quality…

  • Lactoflavin

    An outdated name for riboflavin (vitamin B2).  

  • Lactalbumin

    One of the whey proteins in milk. A milk protein present in milk at a lower concentration than casein. Unlike casein, it is not precipitated from milk under acid conditions; it is therefore a constituent of cheese made from whey rather than curd. The albumin found in milk and other dairy products.  

  • Labetalol hydrochloride

    An a and p blocker; an antihypertensive agent.  

  • Klinfelter’s syndrome

    Seminiferous tubule dysgenesis; the most common cause of male hypogonadism. The condition results from an extra X chromosome to give an XXY genotype. The phenotypes of this genotype are small testes, gynocomastia (partial breast development), azoospemia (poor or no sperm production), and elevated levels of gonadotropins.  

  • Kjeldahl method

    Chemical method for determining the nitrogen content of foods and animal tissues. The quantity of nitrogen is multiplied by 6.25 to obtain the approximate protein content of the sample (6.25 is an average conversion factor). Specific foods and specific tissues may have different conversion factors.  

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