Author: Glossary

A pyrimidine.    

An enzyme liberated from damaged tissue and blood platelets; it converts prothrombin to thrombin in the coagulation of blood. Substance called Factor X in blood that accelerates clotting. An enzyme which converts prothrombin into thrombin, so starting the sequence for coagulation of blood. Obsolete term for the 10th blood coagulation factor (factor X) or Stuart…

Thiamin also known as vitamin B1, is a water-soluble vitamin that is extremely important for obtaining energy from macronutrients, particularly carbohydrate. It carries out much of its functions within the body in a phosphorylated form called thiamin diphosphate (TDP), which is required for function of the pyruvate dehydrogenase complex and Krebs cycle. Thiamin is also…

(Thermophilic bacteria) Bacteria that prefer temperatures above 55°C and can tolerate temperatures up to 75-80°C. Bacteria which grow optimally above 113°F (45°C). An organism whose optimum temperature for growth is close to, or exceeds, the boiling point of water (100°C, 212°F). Bacteria that thrive or tolerate temperatures above 55°C.  

Increased heat production by the body, either to maintain body temperature (by shivering or non-shivering thermogenesis) or in response to intake of food and stimulants such as coffee, nicotine and certain drugs. The production of heat. The physiological mechanism by which the corporeal form produces thermal energy or power through metabolic processes. The generation of…

Bacteria that are heat resistant but not thermophiles; they survive pasteurisation. Usually not pathogens but indicative of insanitary conditions. Microorganisms that have the ability to withstand high temperatures, that is, are highly heat resistant. An organism that can survive high temperatures but does not necessarily grow at such temperatures. To bacteria that thrive best at…

Alternative term for diet-induced thermogenesis. Heat-producing response of the body to the ingestion of food. The increase in the body’s metabolic rate that is produced by the consumption, digestion, metabolism, and storage of food. Foods with relatively low thermic effects include most carbohydrates, since carbohydrates, especially sugars, cost the body relatively little energy to digest…

Fatty acid with four double bonds, e.g. arachidonic acid.  

A derivative of the amino acid cysteine (aminoethane sulphonic acid). Known to be a dietary essential for cats (deficient kittens are blind) and possibly essential for human beings, since the capacity for synthesis is limited, although deficiency has never been observed. In addition to its role in the eye and nervous system it is important…