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Besides the primary feature of stored fructans being an energy resource prostate formula cheap rogaine 5 60 ml otc, many crop varieties show pronounced adaptability on environmental stress prostate cancer young investigator award discount rogaine 5 60 ml line, such as long drought resistance in case of lack of water prostate 32 60 ml rogaine 5 with mastercard, frost tolerance for long periods prostate picture order 60 ml rogaine 5 with visa, and survival during significant oxygen deficiency in root sections. The most important crop varieties that take advantage of fructans are dicotyledons such as Asteracea; this is, Compositacea (composites), Campanulacea (bellflower), and Boraginacea. However, a much higher number of fructan-containing species are found in monocotyledon varieties such as Amaryllidaceae, Liliaceae, Agavaceae, Haemodoraceae, Iridacea, and the family of Poaceae (cereals, grasses). The aqueous soluble fraction of fructan crops dominantly contains glucose, fructose, sucrose, and low- and high-molecular-weight fructans. Nonpolar materials in leaves and stems must be eliminated by hexane/acetone extraction before fructan analysis. Carbohydrate profiles are most efficiently quantified by chromatographic techniques. In contrast to glucans, fructans contain no reducing terminal hemiacetal but have a single heteromonomer glucopyranosyl residue. Those amounts of fructans without terminal glucose are the result of internal rearrangements or depolymerization reactions in fructan metabolism, which are amplified by cell-specific propagation processes. For optimization of fructan metabolism, biosynthesis of fructan in crops is most probably a two-step process (Figure13. The remaining glycosyl residue immediately gets processed in the cytosolic pathway by sucrose synthase. If necessary, the glucosyl residue may even be transferred to the starch metabolism pathway or to pathways for the formation of cell wall structurizing materials (Figure13. Obviously, fructan-forming and transforming enzymes are closely correlated with sucrose metabolism. Depending on their content of mono- and disaccharides, low-molecular-weight fructans (fructooligosacchaides) are more or less sweet in taste, whereas high-molecular-weight fructans are more or less of neutral taste. The more symmetric the fructan, the harder is its solubility; the more branched, mixed-type the fructan, the easier and better is the solubility. Also, higher the temperature of the solvent, better the solubility of the fructan. Stability of the molecular composition after 3 days was very high, but after 7 days the molecular weight distribution decreased in low-molecular-weight components and the fructose portion increased about fivefold. Consequently, inulin suspensions are considered as fat replacers in food; on the other hand, there are interesting interaction properties between inulin and fats. Inulin as an additive stabilizes emulsions and suspensions in different food systems, for instance, in dairy products. Additionally, texture and mouth-feel of food is enhanced by inulin by soft gel formation. Due to its neutral taste and basically good solubility in aqueous media, inulin has become of increasing interest from the pharmaceutical viewpoint as a filler binder and carrier for tablets and capsules. An important argument in favor of fructans in nutrition and medical applications is their noncarcinogenicity, as fructans are not metabolized by Stryptococcus mutans. Fructans contribute only negligibly to the glucose level, due to which fructan-containing goods are perfect for diabetics. The root body forms in the first year, and expelling of roots and flowering takes place in the second year. Seeds for breeding of chicory are relatively small and need to be prepared by pilling for optimum chicory fields and annual yields between 40 and 60 t. Besides roots, even sprouts of chicory (chicoree) are used in several regions, in particular in Belgium and the Netherlands, as salad and vegetable of light bitter taste, which is caused by the tastedominating bitter compound intybine (lactucoricin) in roots and sprouts of chicory. Combination of bitter compounds and fructans from sliced chicory roots with additional ingredients such as malt, barley, and fig in a roasting process provides a "healthy" and compliant coffee surrogate.

Since terrestrial organisms lose water to mens health get ripped order rogaine 5 60 ml mastercard the environment by simple diffusion prostate cancer psa 003 discount rogaine 5 60 ml without a prescription, they have evolved many adaptations to prostate cancer vs prostatitis rogaine 5 60 ml on-line retain water mens health 15 minute workout dvd purchase rogaine 5 60 ml overnight delivery. Many adaptations of organisms living in freshwater environments have evolved to ensure that solute concentrations in their bodies remain within appropriate levels. These organisms have morphological and physiological adaptations to retain water and release solutes into the environment. For example, Marine iguanas (Amblyrhynchus cristatus), sneeze out water vapor that is high in salt in order to maintain solute concentrations within an acceptable range while swimming in the ocean and eating marine plants. Inorganic Nutrients and Soil Inorganic nutrients, such as nitrogen and phosphorus, are important in the distribution and the abundance of living things. Plants obtain these inorganic nutrients from the soil when water moves into the plant through the roots. Therefore, soil structure (particle size of soil components), soil pH, and soil nutrient content play an important role in the distribution of plants. In some cases, animals will follow their food resource as it moves through the environment. Other Aquatic Factors Some abiotic factors, such as oxygen, are important in aquatic ecosystems as well as terrestrial environments. Oxygen availability can be an issue for organisms living at very high elevations, however, where there are fewer molecules of oxygen in the air. In aquatic systems, the concentration of dissolved oxygen is related to water temperature and the speed at which the water moves. In addition, salinity, current, and tide can be important abiotic factors in aquatic ecosystems. Other Terrestrial Factors Wind can be an important abiotic factor because it influences the rate of evaporation and transpiration. Fire is another terrestrial factor that can be an important agent of disturbance in terrestrial ecosystems. Some organisms are adapted to fire and, thus, require the high heat associated with fire to complete a part of their life cycle. For example, the jack pine-a coniferous tree-requires heat from fire for its seed cones to open (Figure 44. Through the burning of pine needles, fire adds nitrogen to the soil and limits competition by destroying undergrowth. A fire is likely to kill most vegetation, so a seedling that germinates after a fire is more likely to receive ample sunlight than one that germinates under normal conditions. Net primary productivity is an estimation of all of the organic matter available as food; it is calculated as the total amount of carbon fixed per year minus the amount that is oxidized during cellular respiration. In terrestrial environments, net primary productivity is estimated by measuring the aboveground biomass per unit area, which is the total mass of living plants, excluding roots. This means that a large percentage of plant biomass which exists underground is not included in this measurement. Net primary productivity is an important variable when considering differences in biomes. Annual biomass production is directly related to the abiotic components of the environment. Environments with the greatest amount of biomass have conditions in which photosynthesis, plant growth, and the resulting net primary productivity are optimized. The aboveground biomass produces several important resources for other living things, including habitat and food. Conversely, dry and cold environments have lower photosynthetic rates and therefore less biomass. The animal communities living there will also be affected by the decrease in available food. Terrestrial biomes are based on land, while aquatic biomes include both ocean and freshwater biomes. The eight major terrestrial biomes on Earth are each distinguished by characteristic temperatures and amount of precipitation. Comparing the annual totals of precipitation and fluctuations in precipitation from one biome to another provides clues as to the importance of abiotic factors in the distribution of biomes. Temperature variation on a daily and seasonal basis is also important for predicting the geographic distribution of the biome and the vegetation type in the biome.

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Consumers identified in many cases as a reason for dissatisfaction textural properties prostate bph symptoms buy 60 ml rogaine 5 with visa. According to prostate cancer 4k rogaine 5 60 ml sale Feiner (2008) fresh sausages (and eventually the raw-semidry ones) are produced from diverse kinds of meat such as beef prostate cancer gleason 7 buy cheap rogaine 5 60 ml, pork prostate cancer krishnadasan et al 2007 purchase 60 ml rogaine 5 with visa, mutton, chicken, turkey, etc. Furthermore, various non-meat ingredients (salt, herbs, spices, juices, vinegar, etc. According to (Lee, 1999) actual making process of fresh sausages includes both traditional and non-traditional methods. Apart from flavour, smell and colour, food must have appropriate textural parameters. Texture is not only a basic objective food property but to some extent it also depends on a person that examines or consumes food. Texture is an important attribute of food quality and it extensively influences an impression from food (Brenner, 2012). In food production process, there are several technological steps like mixing, pumping, kneading and many others. This process may affect the technological and final product quality (Pollar, 2003). Instruments designed for texture analysis can help meat producers with quality of product (Nollet and Toldra, 2008). In this experiment we aimed at the determination of firmness and toughness of meat sausages originating from Slovakia. Main aim of this experimental study was to compare the traditional and commercial sausages in order to identify the textural differences. We were analysed fat content, protein content and minerals elements content and water activity. Also, we were analysed the changes in water activity in relation to sausages storage in regulated conditions. Description of tested groups: Group 1 (traditional sausages purchased directly from producer), Group 2 (traditional sausages purchased from butchery), Group 3 (non-traditional sausages purchased from supermarket) and Group 4 (non-traditional sausages purchased from hypermarket). Samples analysis Samples were analysed: - Immediately and - After storage under controlled conditions. Measurement Analysis of samples was performed: each sausage was sliced into 1 cm wide rings (6 rings per one piece of sausage, total number of pieces per sample was 30), which were placed into the water activity meter and water activity was measured. Consequently, rings of sample were placed into the central position of texturometer base table. Each sample was measured and the mean value was calculated for each selected textural parameters: firmness (maximum peak force in kg) and toughness (peak area - work of shear in kg. We were testing the null hyphotesis (H0) for main effects of factor A (traditional sausage) and factor B (non-traditional sausage) and the same for main effects of factor A (fresh sausage) and factor B (stored sausage). Furthermore, tested H0 for interaction between variables of firmness and toughness (p <0. Evaluation of the organoleptic characteristics of sausage samples was performed using the Kramer and Friedman test. Statistically significant differences were found between ten samples of traditional and ten samples of commercial sausages (p <0. The lost of water during the storage is affecting the firmness and toughness of both, traditional and commercial sausages. When evaluating toughness in within both groups, the highest values were observed in samples of traditional sausages. The main reason for the expected higher levels was higher percentage of meat in the analysed samples. The lowest average value was recorded in samples from a group of commercial sausages for the product no. It can be concluded that the strength of untreated samples of sausages was influenced by their composition and the ratios of various kinds of meat.

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This transformation can occur after chain synthesis catalyzed by an enzyme in the algae or it can be promoted during extraction by the use of alkaline conditions which result in the loss of some sulfate groups from galactose residues prostate 44 order rogaine 5 60 ml otc. Variations in the basic structures provide the distinctions between the three main types of carrageenan: (i) -carrageenan prostate 011 score purchase rogaine 5 60 ml overnight delivery, with the chain containing nonsulfated 3 androgen binding protein hormone order rogaine 5 60 ml with visa,6-anhydrogalactose which is able to prostate cancer with bone metastasis order rogaine 5 60 ml without prescription form helices that can participate in doublehelix junctions to give strong gels. Increase in temperature causes the two chains to separate, so the gels are thermoreversible. Carrageenans are charged polymers and gel stability is influenced by the presence of cations, especially potassium. The small K+ ion can act as a counterion to reduce charge repulsion within the helices between nearby sulfate groups, which permits the helices to pack more closely and strengthens the gel junction. Calcium has some effect, possible by acting as a cross-link between two sulfate groups, which can give rise to difficulty in dissolving -carrageenan in hard water. Potassium ions have no effect on gelation, but gel strength increases in the presence of calcium. Carrageenans are obtained from a variety of different red seaweeds (Rhodophyta) in different coastal regions. The original source of carrageenan was from Chondrus crispus (Irish moss) present in Northern European waters together with Gigartina stellata. A number of other Gigartina species are exploited off the coast of South America and North Africa. Asian tropical waters around the Philippines and Indonesia have become a major commercial source of carrageenans from Eucheuma spinosum and Eucheuma cottonii, which are cultivated on nets or rafts. Carrageenans are obtained from the seaweeds by extraction in hot water, followed by precipitation with ethanol, drying, and milling to a powder. Historically, the most important use of carrageenans has been in milk-based products where the polysaccharide can stabilize the fat micelles in milk by binding to the milk protein casein and preventing close approach and coalescence of the micelles. The three carrageenans can be readily blended in varying proportions to achieve a desired rheology. The cleaned seaweed is boiled in water, and the extract separated from residues by filtration. Generally, the properties of furcelleran are intermediate between those of agar and -carrageenan in terms of gel strength and formation. Furcellerans are mainly produced for the food market and are used in bakery as tart and flan fillings and coverings, in milk puddings, for jams and jellies, and in restructured meat products. The earliest gums used were natural products, which were extracted and purified to become food ingredients. Interest in the expanding sector of manufactured foods has already led to the exploitation of new sources, many of nonplant origin, and provided new attributes to support new product development. Several examples have been given of potential gum candidates not yet exploited commercially but with rheologies close to those already used in the food industry. The number of plant species used for gum production is only a small fraction of the potentially available number, and there is little doubt that there are many as yet undiscovered gum candidates present in nature. The metabolism of most plants and algae has the capacity for the synthesis of many polysaccharides related or unrelated to those already used in food production, but whether these will emerge as new gums depends on a number of factors. Yield of the gum, ease of extraction, and ease of cultivation are as important in determining commercial success as the basic rheological and functional properties. Finally, access to the food ingredients market depends on regulatory approval and the satisfaction of health requirements. X-ray and molecular modelling studies on the structure function correlations of polysaccharides, in Applications of Polymers in Foods, Cheng, H. Dynamic viscoelastic study on the gelation of konjac glucomannan with different molecular weights. They are present, however, in all animal tissues and tissue fluids as free compounds (D-glucose and glycogen), as components of nucleic acids, nucleosides, some proteins, and lipids. Pentoses constitute cellular nucleic acids, which are involved in the transfer of genetic code and protein biosynthesis. Glycoproteins, with their oligosaccharide components, are essential components of cell membranes. Polymers of hexosoamines (proteoglycans) occur in connective tissues in which they function as intracellular cement substances or as lubricants in joint fluids.

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References:

  • https://genome.sph.umich.edu/w/images/c/c9/666.02.pdf
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