Author: Glossary

Conversion of liquid oils to semi-hard fats by the addition of hydrogen to the unsaturated double bonds. A process employed to alter the chemical and physical properties of a fat or oil. Generally, hydroge- nation is used to change a liquid oil into a semisolid or solid fat at ambient temperature and to enhance oxidative…

Liquid oils hardened by hydrogenation.  

International collaboration of laboratories to decipher the DNA sequence of the entire human genome. A multinational research effort begun in 1987 to map the entire sequence of the human genome. It was originally believed to be a project that would possibly take decades to complete. However, with the various technological advances that occurred, scientists completed…

Emulsions usually consist of a suspension of globules of varying size. Homo¬ genisation reduces these globules to a smaller and more uniform size.  

An enzyme protein together with its coenzyme or prosthetic group. The entire, functionally complete enzyme. The term is used to designate an enzyme that requires a coenzyme in order for it to function (possess catalytic abilities). The holoenzyme consists of the protein part (apoenzyme) plus a dialyzable, nonprotein coenzyme part that is bound to the…

Drugs that inhibit the enzyme HMG CoA reductase, the controlling enzyme of cholesterol synthesis, used in the treatment of hypercholesterolaemia.  

Proteins rich in arginine and lysine that occur mainly in the cell nucleus and are concerned with the regulation of DNA. Proteins rich in basic amino acids (e.g., lysine) found complexed with chromosomes of all eucaryotic cells except sperm where the DNA is specifically complexed with another group of basic proteins, the protamines. Conserved DNA-binding…

Six-carbon monosaccharides such as glucose or fructose. A 6-carbon sugar. A monosaccharide that contains six carbon atoms. A simple sugar with six carbon atoms. Hexose sugars are the sugars most frequently found in food. The most important hexose is glucose.  

A flavonoid found in the pith of unripe citrus fruits; a complex of glucose and rhamnose with the flavonone hesperin. A citrus bioflavonoid found in the membranes and peel of lemons and oranges.