heat labile

heat labile

Etymology: L, labilis, liable to slip
readily destroyed by heat. See also thermolabile.
References in periodicals archive ?
Consumption of raw vegetables and salads is a common practice, as they retain natural flavor and preserve heat labile nutrients.
ALP is a heat labile enzyme and specific ALP isoenzymes have different sensitivity to heat inactivation, so ALP activity measurement at different incubation period will affect the actual measurement as and creates lab to lab variability and significant change if particular isoenzyme is predominant in patient sera.
2007) Production of Escherichia coli heat labile toxin (LT) B subunit in soybean seed and analysis of its immunogenicity as an oral vaccine.
7,8) Scorpaenid venoms are all heat labile and non-dialyzable, and can cause vasodilation, hypotension, muscular weakness, and neuromuscular paralysis when injected into experimental animals.
Antibody against recombinant heat labile enterotoxin B subunit (rLTB) could block LT binding to ganglioside M1 receptor.
This is supported by our data showing that the hCG interference was not observed in the sample spiked with heat-treated buffy coat, suggesting a heat labile interference.
As regards hyoscine heat labile and temperature decrease by increasing altitude also temperature decrease leads to hyoscineincrease [8].
The salt crystals being heat labile melt during the curing procedure and thorough flushing after curing results in no crystals remaining in the denture thereby maintaining the integrity of the denture, avoiding the tedious effort to remove the spacer material from the denture.
A: Other nutrients aren't so heat labile or heat damaged, so if you left the vegetables out on the counter, they're not going to have a loss.
ONE OF THE MOST PROMISING DISCOVERIES to protect the potency of heat labile drugs was announced last month by researchers at Tufts University School of Engineering: silk.
There are two different temperature ranges to be aware of: the heat labile point around 245 [degrees]F and the much lower AGEs threshold between 120 [degrees]F and 180 [degrees]F, The heat labile point applies to fats and proteins that change chemically without the presence of sugar and have similar health risk as the AGEs discussed here.