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Ovalbumin (abbreviated OVA[1]) is the main protein found in egg white, making up approximately 55% of the total protein. [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. [3] The function of ovalbumin is unknown, although it is presumed to be ...
Ovalbumin is a storage protein in egg white (albumen). It is a serpin. Lactalbumin, or whey protein, is a protein fraction of milk. It is mainly Beta-lactoglobulin, although serum albumin also comprises a small part of it. Some plant seeds, including hemp, encode "2S albumins". These are named for their egg-like coagulation property. [11]
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
While this has been done before in mice, experiments of which have resulted in live offspring, this is the first time it has been done with human eggs. Researchers grew a fully mature human egg in ...
Global tests. Global tests, also known as global coagulation assays (GCAs), [1] characterize the results of work of the whole clotting cascade. They suit to diagnose the general state of the blood coagulation system and the intensity of pathologies, and to simultaneously record all attendant influences. Global methods play the key role at the ...
A Harvard medical student recently completed an "egg-citing" experiment. Nick Norwitz, 25, decided to eat 720 eggs in one month to see what the effect would be on his cholesterol. At the end of ...
Fresh normal plasma has all the blood coagulation factors with normal levels. If the problem is a simple factor deficiency, mixing the patient plasma 1:1 with plasma that contains 100% of the normal factor level results in a level ≥50% in the mixture (say the patient has an activity of 0%; the average of 100% + 0% = 50%). [3]
Clotting time is a general term for the time required for a sample of blood to form a clot, or, in medical terms, coagulate. The term "clotting time" is often used when referring to tests such as the prothrombin time (PT), activated partial thromboplastin time (aPTT or PTT), activated clotting time (ACT), thrombin time (TT), or Reptilase time.