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Aminoglycoside is a medicinal and bacteriologic category of traditional Gram-negative antibacterial medications that inhibit protein synthesis and contain as a portion of the molecule an amino-modified glycoside .
Glucosamine. In organic chemistry, an amino sugar is a sugar molecule in which a hydroxyl group has been replaced with an amine group.More than 60 amino sugars are known, with one of the most abundant being N-acetyl-D-glucosamine (a 2-amino-2-deoxysugar), which is the main component of chitin.
Aminoglycoside-3'-phosphotransferase (APH(3')), also known as aminoglycoside kinase, is an enzyme that primarily catalyzes the addition of phosphate from ATP to the 3'-hydroxyl group of a 4,6-disubstituted aminoglycoside, such as kanamycin. [2]
Antifoaming agents reduce or prevent foaming in foods. Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Bulking agents Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring
The production of cyanogenic glycosides is an evolutionarily conserved function, appearing in species as old as ferns and as recent as angiosperms. [6] These compounds are made by around 3,000 species. In screens they are found in about 11% of cultivated plants but only 5% of plants overall; humans seem to have selected for them. [6]
Foods with at least 3 grams of fiber per 100 grams can be considered a "good source" of fiber, according to some guidelines. None of the Christmas foods on the above list meet that definition ...
Actinomycetota-derived antibiotics that are important in medicine include aminoglycosides, anthracyclines, chloramphenicol, macrolide, tetracyclines, etc. [citation needed] Actinomycetota have high guanine and cytosine content in their DNA. [21] The G+C content of Actinomycetota can be as high as 70%, though some may have a low G+C content. [22]
No. The first known French toast-like dish appeared in “Apicius,” a cookbook featuring recipes from the first through fifth centuries A.D. The French don’t call this dish “French toast.”