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  2. 2,3,7,8-Tetrachlorodibenzodioxin - Wikipedia

    en.wikipedia.org/wiki/2,3,7,8-Tetrachlorodibenzo...

    Infobox references. 2,3,7,8-Tetrachlorodibenzo-p-dioxin ( TCDD) is a polychlorinated dibenzo -p- dioxin (sometimes shortened, though inaccurately, to simply 'dioxin') [ 3 ] with the chemical formula C 12 H 4 Cl 4 O 2. Pure TCDD is a colorless solid with no distinguishable odor at room temperature.

  3. 2,3,7,8-Tetrachlorodibenzofuran - Wikipedia

    en.wikipedia.org/wiki/2,3,7,8-tetrachlorodibenzo...

    2,3,7,8-Tetrachlorodibenzofuran (TCDF) is a polychlorinated dibenzofuran with a chemical formula of C 12 H 4 Cl 4 O. TCDF is part of the chlorinated benzofuran (CDF) family that contain between 1 and 8 chlorine atoms attached to the parent dibenzofuran ring system. The CDF family includes 135 compounds, of which only a few have been studied.

  4. Fish fillet processor - Wikipedia

    en.wikipedia.org/wiki/Fish_fillet_processor

    A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock . Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.

  5. Polychlorinated dibenzodioxins - Wikipedia

    en.wikipedia.org/wiki/Polychlorinated_dibenzodioxins

    2,3,7,8-Tetrachlorodibenzodioxin (TCDD) is considered the most toxic of the congeners (for the mechanism of action, see 2,3,7,8-Tetrachlorodibenzodioxin and Aryl hydrocarbon receptor). Other dioxin congeners including PCDFs and PCBs with dioxin-like toxicity, are given a toxicity rating from 0 to 1, where TCDD = 1 (see Dioxins and dioxin-like ...

  6. Fish processing - Wikipedia

    en.wikipedia.org/wiki/Fish_processing

    This 16th-century fish stall shows many traditional fish products. The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover ...

  7. Hazard analysis and critical control points - Wikipedia

    en.wikipedia.org/wiki/Hazard_analysis_and...

    e. Hazard analysis and critical control points, or HACCP (/ ˈhæsʌp / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to ...

  8. Dioxins and dioxin-like compounds - Wikipedia

    en.wikipedia.org/wiki/Dioxins_and_dioxin-like...

    Polychlorinated dibenzo -p- dioxins (PCDDs), or simply dioxins. PCDDs are derivatives of dibenzo -p- dioxin. There are 75 PCDD congeners, differing in the number and location of chlorine atoms, and 7 of them are specifically toxic, the most toxic being 2,3,7,8-tetrachlorodibenzodioxin (TCDD). Polychlorinated dibenzofurans (PCDFs), or furans.

  9. Fluorescence in situ hybridization - Wikipedia

    en.wikipedia.org/wiki/Fluorescence_in_situ...

    The purpose of using RNA FISH is to detect target mRNA transcripts in cells, tissue sections, or even whole-mounts. [10] The process is done in 3 main procedures: tissue preparation (pre-hybridization), hybridization, and washing (post-hybridization). The tissue preparation starts by collecting the appropriate tissue sections to perform RNA FISH.