Author: Glossary

Microorganisms that can grow under extreme conditions of heat (thermophiles and extreme thermophiles, some of which live in hot-springs at 100°C), or cold (psychrophiles), in high concentrations of salt (halophiles), high pressure, or extremes of acid or alkali.  

Chemical reactions that proceed with the output of heat. Describing a chemical reaction in which energy is released in the form of heat.  

Segment of a gene that is represented in the mature mRNA product. Contains the code for producing the gene’s protein. Each exon codes for a specific portion of the complete protein, separated by introns that have no apparent function. The segment of a eucaryotic gene that is transcribed into an mRNA (messenger RNA) molecule; it…

A limited diet excluding foods known possibly to cause food intolerance, to which foods are added in turn to test for intolerance (allergy). An elimination diet is a dietary regimen utilized to detect a specific food allergy or intolerance. Initially, food selection is extremely limited until symptoms subside. Then, individual test foods, like milk, are…

List of portions of foods in which energy, fat, carbohydrate, and/or protein content are equivalent, so simplifying meal and diet planning for people with special needs. A grouping of foods to assist people on special diets. In each group, foods are listed in serving sizes that are interchangeable with respect to carbohydrates, fats, protein, and…

Normal nutrition.  

A compound that forms stable chemical complexes with metal ions (i.e. a chelating agent). Also called versene, sequestrol, and sequestrene.  

One of the water-soluble bases of phospholipids, it is 2-aminoethanol.  

The mean requirement of a group of individuals for a nutrient. The Estimated Average Requirement (EAR) is one of four possible Dietary Reference Intake (DRI) values established by the Food and Nutrition Board of the National Academy of Sciences. The EAR is a value for a nutrient that reflects the average need of individuals of…

Enzymes that hydrolyse esters, i.e. cleave the ester linkage to form free acid and alcohol. Those that hydrolyse the ester linkages of fats are generally known as Upases, and those that hydrolyse phospholipids as phospholipases. An enzyme that splits organic compounds such as fats. An enzyme that catalyzes the hydrolysis of esters into their constituent…