nonprotein nitrogen
21Fabales — ▪ plant order Introduction order of dicotyledonous flowering plants in the Rosid I group among the core eudicots. The order comprises 4 families ( Fabaceae, Polygalaceae, Quillajaceae, and Surianaceae), 754 genera, and more than 20,000 species.… …
22metabolism — /meuh tab euh liz euhm/, n. 1. Biol., Physiol. the sum of the physical and chemical processes in an organism by which its material substance is produced, maintained, and destroyed, and by which energy is made available. Cf. anabolism, catabolism …
23Life Sciences — ▪ 2009 Introduction Zoology In 2008 several zoological studies provided new insights into how species life history traits (such as the timing of reproduction or the length of life of adult individuals) are derived in part as responses to… …
24nutrition, human — Introduction process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life. The study of human nutrition is interdisciplinary in… …
25plant — plantable, adj. plantless, adj. plantlike, adj. /plant, plahnt/, n. 1. any member of the kingdom Plantae, comprising multicellular organisms that typically produce their own food from inorganic matter by the process of photosynthesis and that… …
26urea — ureal, ureic, adj. /yoo ree euh, yoor ee euh/, n. 1. Biochem. a compound, CO(NH2)2, occurring in urine and other body fluids as a product of protein metabolism. 2. Chem. a water soluble powder form of this compound, obtained by the reaction of… …
27crude protein — krüd n the approximate amount of protein in foods that is calculated from the determined nitrogen content by multiplying by a factor (as 6.25 for many foods and 5.7 for wheat) derived from the average percentage of nitrogen in the food proteins… …
28crude protein — noun : the approximate amount of protein in foods calculated from the determined nitrogen content by multiplying by a factor (as 6.25 for many foods and 5.7 for wheat) derived from the average percentage of nitrogen in the food proteins, an… …
29meat processing — Introduction preparation of meat for human consumption. Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified… …
30hypoazoturia — Excretion of abnormally small quantities of nonprotein nitrogenous material (especially urea) in the urine. SYN: hypazoturia. [hypo + Fr. azote, nitrogen, + G. ouron, urine] * * * hy·po·azo·tu·ria (hi″po az″o tuґre ə) [hypo +… …
