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Thrombin (Factor IIa) (EC 3.4.21.5, fibrose, thrombase, thrombofort, topical, thrombin-C, tropostasin, activated blood-coagulation factor II, E thrombin, beta-thrombin, gamma-thrombin) is a serine protease, that converts fibrinogen into strands of insoluble fibrin, as well as catalyzing many other coagulation-related reactions.
Higher-order factor analysis is a statistical method consisting of repeating steps factor analysis – oblique rotation – factor analysis of rotated factors. Its merit is to enable the researcher to see the hierarchical structure of studied phenomena.
Prothrombin complex concentrate (PCC), also known as factor IX complex, sold under the brand name Kcentra among others, is a combination medication made up of blood clotting factors II, IX, and X [9] (3-factor PCC) or, when also containing factor VII as does Kcentra, 4-factor PCC. [10]
The dispersion of full period performance statistics is quite large. Investors struggle with whether incorporating factor-based strategies is worth it, argue over which are the premier factors ...
Runt-related transcription factor 2 (RUNX2) also known as core-binding factor subunit alpha-1 (CBF-alpha-1) is a protein that in humans is encoded by the RUNX2 gene. RUNX2 is a key transcription factor associated with osteoblast differentiation .
RDX is often used in mixtures with other explosives and plasticizers or phlegmatizers (desensitizers); it is the explosive agent in C-4 plastic explosive and a key ingredient in Semtex. It is stable in storage and is considered one of the most energetic and brisant of the military high explosives, [2] with a relative effectiveness factor of 1.60.
An excipient is a substance formulated alongside the active ingredient of a medication.They may be used to enhance the active ingredient’s therapeutic properties; to facilitate drug absorption; to reduce viscosity; to enhance solubility; to improve long-term stabilization (preventing denaturation and aggregation during the expected shelf life); or to add bulk to solid formulations that have ...
Carlos Monteiro, working with a team of researchers at the University of São Paulo, first published the concept of ultra-processed foods: Ultra-processed foods are basically confections of group 2 ingredients [substances extracted from whole foods], typically combined with sophisticated use of additives, to make them edible, palatable, and habit-forming.