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Nutritional science. Nutritional science (also nutrition science, sometimes short nutrition, dated trophology [1]) is the science that studies the physiological process of nutrition (primarily human nutrition ), interpreting the nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an ...
Thyroid hormones are any hormones produced and released by the thyroid gland, namely triiodothyronine ( T3) and thyroxine ( T4 ). They are tyrosine -based hormones that are primarily responsible for regulation of metabolism. T 3 and T 4 are partially composed of iodine, derived from food. [2] A deficiency of iodine leads to decreased production of T 3 and T 4, enlarges the thyroid tissue and ...
DNA ligase is a type of enzyme that facilitates the joining of DNA strands together by catalyzing the formation of a phosphodiester bond. It plays a role in repairing single-strand breaks in duplex DNA in living organisms, but some forms (such as DNA ligase IV) may specifically repair double-strand breaks (i.e. a break in both complementary ...
Transthyretin ( TTR or TBPA) is a transport protein in the plasma and cerebrospinal fluid that transports the thyroid hormone thyroxine (T 4) and retinol to the liver. This is how transthyretin gained its name: transports thyroxine and retinol. The liver secretes TTR into the blood, and the choroid plexus secretes TTR into the cerebrospinal fluid .
Iodine is an essential trace element in biological systems. It has the distinction of being the heaviest element commonly needed by living organisms as well as the second-heaviest known to be used by any form of life (only tungsten, a component of a few bacterial enzymes, has a higher atomic number and atomic weight ).
Nutrition is the biochemical and physiological process by which an organism uses food to support its life. It provides organisms with nutrients, which can be metabolized to create energy and chemical structures. Failure to obtain the required amount of nutrients causes malnutrition. Nutritional science is the study of nutrition, though it typically emphasizes human nutrition .
For an ideal absorber/emitter or black body, the Stefan–Boltzmann law states that the total energy radiated per unit surface area per unit time (also known as the radiant exitance) is directly proportional to the fourth power of the black body's temperature, T : The constant of proportionality, , is called the Stefan–Boltzmann constant.
Nutrition facts label. The nutrition facts label (also known as the nutrition information panel, and other slight variations) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get enough of) are in the food. Labels are usually based on official nutritional rating systems.