Category: V

Injury, contamination, impairment of use or efficiency.  

A red pigment present in lutein.  

A protein that can be extracted from egg yolk and contains lecithin.  

Loss of vitamin content in food products as a result of oxidation or heating. Methods of preserving foods such as pickling, salting, curing, or fermenting and canning enhance vitamin loss. Vitamin C is especially labile; up to 85% is lost in commercial canning and pasteurization. Vitamin B, in wheat is lost through milling because the…

Any medication that is chemically similar to or derived from vitamin D. Analogues of vitamin D are used to treat skin disorders such as psoriasis.  

Window glass containing quartz for transmitting the ultraviolet rays of sunlight.  

Concerning the ability to discern spatial relationships from visual presentations.  

Both visual and psychic, applied to the cerebral area involved in perception of visual sensations.  

The recognition and appreciation of what is seen.  

Loss of the ability to visually recognize objects presented, even though some degree of ability to see is intact.