anaerobic bacteria
厭氧菌
anaerobic bacteria (厭氧菌)
厭氧菌 (anaerobic
bacteria)
2020年6月14日 星期日
anaerobic microorganism (厭氧微生物)
anaerobic microbe
厭氧微生物
anaerobic microbe (厭氧微生物)
厭氧微生物 (anaerobic
microbe)
anaerobic microorganism
厭氧微生物
anaerobic microorganism (厭氧微生物)
厭氧微生物 (anaerobic
microorganism)
anaerobic microbe (厭氧微生物)
anaerobic microbe
厭氧微生物
anaerobic microbe (厭氧微生物)
厭氧微生物 (anaerobic
microbe)
anaerobic microorganism
厭氧微生物
anaerobic microorganism (厭氧微生物)
厭氧微生物 (anaerobic
microorganism)
microorganism (微生物)
microorganism
微生物
microorganism (微生物)
微生物
(microorganism)
microbe
微生物
microbe (微生物)
微生物 (microbe)
microbe (微生物)
microorganism
微生物
microorganism (微生物)
微生物
(microorganism)
microbe
微生物
microbe (微生物)
微生物 (microbe)
Republic of Serbia (塞爾維亞共和國)
Serbia
塞爾維亞
Serbia (塞爾維亞)
塞爾維亞 (Serbia)
Republic of Serbia
塞爾維亞共和國
Republic of Serbia (塞爾維亞共和國)
塞爾維亞共和國 (Republic of
Serbia)
#
塞爾維亞共和國Republic of
Serbia - 歐洲地區 - 中華民國外交部
Source (資訊來源):
Info cited on 2020-06-14-WD7 (資訊引用於 中華民國109年6月14日) by 湯偉晉
(WeiJin Tang)
#
Antioxidative defense enzymes in placenta protect placenta and fetus in
inherited thrombophilia from hydrogen peroxide; PY2009; University of Belgrade, Serbia (塞爾維亞);_WJD_2020-0614_V001R01_IR93_RvD20200614_
Source (資訊來源):
Info cited on 2020-06-14-WD7 (資訊引用於 中華民國109年6月14日) by 湯偉晉
(WeiJin Tang)
Keywords:
glutathione
#
2020年6月1日 星期一
hydroxyl radical (氫氧自由基，羥基自由基)
hydroxyl radical
氫氧自由基
hydroxyl radical (氫氧自由基)
氫氧自由基 (hydroxyl
radical)
hydroxyl radical
氫氧自由基，羥基自由基
hydroxyl radical (氫氧自由基，羥基自由基)
氫氧自由基，羥基自由基 (hydroxyl
radical)
hydroxyl radicals
氫氧自由基
hydroxyl radicals (氫氧自由基)
氫氧自由基 (hydroxyl
radicals)
hydroxyl radicals
氫氧自由基，羥基自由基
hydroxyl radicals (氫氧自由基，羥基自由基)
氫氧自由基，羥基自由基 (hydroxyl
radicals)
hydroxyl radical
羥基自由基
hydroxyl radical (羥基自由基)
羥基自由基 (hydroxyl
radical)
hydroxyl radicals
羥基自由基
hydroxyl radicals (羥基自由基)
羥基自由基 (hydroxyl
radicals)
alveolar epithelial lining fluid
alveolar epithelial lining fluid
#
Normal alveolar epithelial lining
fluid contains high levels of glutathione
#
University of Wisconsin solution (威斯康辛大學溶液)
University of Wisconsin solution
威斯康辛大學溶液
University of Wisconsin solution (威斯康辛大學溶液)
威斯康辛大學溶液 (University of
Wisconsin solution)
ischemia (缺血症；局部缺血)
ischemia
缺血症
ischemia (缺血症)
缺血症 (ischemia)
ischemia
缺血
ischemia (缺血)
缺血 (ischemia)
ischemia
缺血症；局部缺血
ischemia (缺血症；局部缺血)
缺血症；局部缺血 (ischemia)
ischemia
局部缺血；缺血症
ischemia (局部缺血；缺血症)
局部缺血；缺血症 (ischemia)
ischemia
【醫】局部缺血；缺血症
ischemia (【醫】局部缺血；缺血症)
【醫】局部缺血；缺血症 (ischemia)
prognosis (預後)
prognosis
預後
prognosis (預後)
預後 (prognosis)
prognosis
【醫】預後
prognosis (【醫】預後)
【醫】預後 (prognosis)
carbon monoxide inhalation (吸入一氧化碳)
carbon monoxide inhalation
吸入一氧化碳
carbon monoxide inhalation (吸入一氧化碳)
吸入一氧化碳 (carbon
monoxide inhalation)
intact cell (完整的細胞)
intact cell
完整的細胞
intact cell (完整的細胞)
完整的細胞 (intact cell)
intact cells
完整的細胞
intact cells (完整的細胞)
完整的細胞 (intact cells)
Taiwan Association for Critical Thinking (台灣思辯教育協會)
Taiwan Association for Critical Thinking
台灣思辯教育協會
Taiwan Association for Critical Thinking (台灣思辯教育協會)
台灣思辯教育協會 (Taiwan
Association for Critical Thinking)
civil rights movement (民權運動)
civil rights movement
民權運動
civil rights movement (民權運動)
民權運動 (civil rights
movement)
#
Source (資訊來源):
Info cited on 2020-06-01-WD1 (資訊引用於 中華民國109年6月1日) by 湯偉晉
(WeiJin Tang)
#
Source (資訊來源):
Info cited on 2020-06-01-WD1 (資訊引用於 中華民國109年6月1日) by 湯偉晉
(WeiJin Tang)
#perseverance (毅力，堅忍不拔的毅力)
perseverance
毅力，堅忍不拔的毅力
perseverance (毅力，堅忍不拔的毅力)
毅力，堅忍不拔的毅力 (perseverance)
#
#
hemorrhagic (大出血的)
hemorrhage
大出血
hemorrhage (大出血)
大出血 (hemorrhage)
hemorrhagic
大出血的
hemorrhagic (大出血的)
大出血的 (hemorrhagic)
hemorrhagic stroke
出血性中風
hemorrhagic stroke (出血性中風)
出血性中風 (hemorrhagic stroke)
#
#
#
hemorrhagic stroke (出血性中風)
hemorrhage
大出血
hemorrhage (大出血)
大出血 (hemorrhage)
hemorrhagic
大出血的
hemorrhagic (大出血的)
大出血的 (hemorrhagic)
hemorrhagic stroke
出血性中風
hemorrhagic stroke (出血性中風)
出血性中風 (hemorrhagic stroke)
#
#
#
hemorrhage (大出血)
hemorrhage
大出血
hemorrhage (大出血)
大出血 (hemorrhage)
hemorrhagic
大出血的
hemorrhagic (大出血的)
大出血的 (hemorrhagic)
hemorrhagic stroke
出血性中風
hemorrhagic stroke (出血性中風)
出血性中風 (hemorrhagic
stroke)
#
#
umami (鮮味)
|
umami (鮮味) |
umami
鮮味
umami (鮮味)
鮮味 (umami)
umami
(食物的)鮮味
umami ((食物的)鮮味)
(食物的)鮮味 (umami)
umami ((食物的)鮮味)
the taste sensation that is produced by several amino acids and
nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor
characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes
Source (資訊來源):
Info cited on 2020-06-01-WD1 (資訊引用於 中華民國109年6月1日) by 湯偉晉
(WeiJin Tang)
#
--- - - --- - - ---
Taste
buds: cells, signals and synapses
味蕾：細胞，信號和突觸
Source (資訊來源):
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5958546/
Info cited on 2020-06-01-WD1 (資訊引用於 中華民國109年6月1日) by 湯偉晉 (WeiJin Tang)
味蕾：細胞，信號和突觸
Source (資訊來源):
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5958546/
Info cited on 2020-06-01-WD1 (資訊引用於 中華民國109年6月1日) by 湯偉晉 (WeiJin Tang)
#
- - - - - - - -
A less tangible food-related sensation that was reported more recently is ‘kokumi’, which is described as thickness, longevity and mouthfeel (REF.236). Glutathione, and related dipeptides and tripeptides, are the principal kokumi stimuli. On their own they are nearly tasteless, but, when they are combined with sucrose, NaCl, monosodium glutamate or more complex solutions (for example, broth), these compounds elicit kokumi sensations without altering the primary taste (for example, sweet and umami)237, 238. Extracellular Ca2+-sensing receptor (CaSR) — a G protein-coupled receptor that was originally identified in the parathyroid glands and is a key player in the body’s Ca2+ homeostasis — is expressed in subsets of taste bud cells and is a possible transducer for kokumi stimuli 239. CaSR is reported to be allosterically modulated by sucrose and several other natural and synthetic sweeteners 240, and this modulation may account for the interaction between kokumi compounds and other taste stimuli.
A less tangible food-related sensation that was reported more recently is ‘kokumi’, which is described as thickness, longevity and mouthfeel (REF.236). Glutathione, and related dipeptides and tripeptides, are the principal kokumi stimuli. On their own they are nearly tasteless, but, when they are combined with sucrose, NaCl, monosodium glutamate or more complex solutions (for example, broth), these compounds elicit kokumi sensations without altering the primary taste (for example, sweet and umami)237, 238. Extracellular Ca2+-sensing receptor (CaSR) — a G protein-coupled receptor that was originally identified in the parathyroid glands and is a key player in the body’s Ca2+ homeostasis — is expressed in subsets of taste bud cells and is a possible transducer for kokumi stimuli 239. CaSR is reported to be allosterically modulated by sucrose and several other natural and synthetic sweeteners 240, and this modulation may account for the interaction between kokumi compounds and other taste stimuli.
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