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This glossary of biology terms is a list of definitions of fundamental terms and concepts used in biology, the study of life and of living organisms.It is intended as introductory material for novices; for more specific and technical definitions from sub-disciplines and related fields, see Glossary of cell biology, Glossary of genetics, Glossary of evolutionary biology, Glossary of ecology ...
Forms terms denoting conditions relating to eating or ingestion Greek φαγία (phagía) eating < φᾰγεῖν (phageîn), to eat Sarcophagia-phago-eating, devouring Greek -φᾰ́γος (-phágos), eater of, eating phagocyte: phagist-Forms nouns that denote a person who 'feeds on' the first element or part of the word
Anatomical terminology is a specialized system of terms used by anatomists, zoologists, and health professionals, such as doctors, surgeons, and pharmacists, to describe the structures and functions of the body. This terminology incorporates a range of unique terms, prefixes, and suffixes derived primarily from Ancient Greek and Latin.
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Anatomy is a branch of morphology that deals with the structure of the body at a level higher than tissue. [3] Anatomy is closely related to histology, which studies the structure of tissues, as well as cytology, which studies the structure and function of the individual cells, from which the tissues and organs of the studied macroorganism are ...
Anatomy is inherently tied to developmental biology, embryology, comparative anatomy, evolutionary biology, and phylogeny, [3] as these are the processes by which anatomy is generated, both over immediate and long-term timescales. Anatomy and physiology, which study the structure and function of organisms and their parts respectively, make a ...
Bowel contents that pass through the anus include the gaseous flatus and the semi-solid feces, which (depending on the type of animal) include: indigestible matter such as bones, hair pellets, endozoochorous seeds and digestive rocks; [3] residual food material after the digestible nutrients have been extracted, for example cellulose or lignin ...
[15] [16] In 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. [17] Umami represents the taste of the amino acid L-glutamate and 5'- ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP). [ 14 ]