Category: F

An iron- and sulfur-containing protein important in the electron-transfer processes of photosynthesis in plants. It also plays a role in the metabolism of some bacteria and was first found in an anaerobic bacterium.  

A mitochondrial enzyme that catalyzes the incorporation of iron into the protoporphyria molecule.  

Also called iron bacteria. Any of a group of bacteria that oxidize iron as a source of energy. The oxidized iron in the form Fe(OH)3 is then deposited in the environment by secretion from the bacterium. The energy obtained from these reactions is used to carry on processes in which the basic substances needed by…

Raw material(s) used for the production of chemicals; or growth substrates of microbes (e.g., yeasts or bacteria that require a solid phase to attach themselves to).  

Inhibition of the first enzyme in a metabolic pathway by the end product of that pathway. This is a method of shutting down a metabolic pathway that is producing a product that is no longer needed.    

A law enacted by the United States Congress in 1972. During 1994, the U.S. Environmental Protection Agency (EPA) proposed that the substances produced by plants for their defense against pests and diseases would be regulated by EPA under FIFRA.  

Also known as antihemophilic globulin (AHG) or antihemophilic factor VIII. A protein factor in the blood serum that is instrumental in the “cascade” of chemical reactions (involving 1 7 blood components) that leads to clot formation following a cut or other wound to tissue. Also, a deficiency of AHG is the cause of the classical…

A yoga master and father of Alan Finger.  

A major source of energy in the diet. All food fats have 9 calories per gram. Some kinds of fats, especially saturated fats, may cause blood cholesterol to increase and increase the risk for heart disease. Other fats, such as unsaturated fats do not increase blood cholesterol. A major class of energy-rich food. Big and…