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Babcock, Stephen Moulton

(Encyclopedia)Babcock, Stephen Moulton mōlˈtən băbˈkŏk [key], 1843–1931, American agricultural chemist, b. Bridgewater, N.Y., grad. Tufts College (B.A., 1866), Univ. of Göttingen, Germany (Ph.D., 1879). He...

osteoporosis

(Encyclopedia)osteoporosis ŏsˌtēōˌpərōˈsĭs [key], disorder in which the normal replenishment of old bone tissue is severely disrupted, resulting in weakened bones and increased risk of fracture; osteopenia...

silage

(Encyclopedia)silage ĕnˈsəlĭj [key], succulent, moist feed made by storing a green crop in a silo. The crop most used for silage is corn; others are sorghum, sunflowers, legumes, and grass. In a sealed silo, ty...

sweet potato

(Encyclopedia)sweet potato, trailing perennial plant (Ipomoea batatas) of the family Convolvulaceae (morning glory family), native to the New World tropics. Cultivated from ancient times by the Aztecs for its edibl...

butter

(Encyclopedia)butter, dairy product obtained by churning the fat from milk until it solidifies. In most areas the milk of cows is the basis, but elsewhere that of goats, sheep, and mares has been used. Butter was k...

psoriasis

(Encyclopedia)psoriasis sôrīˈəsĭs [key], occasionally acute but usually chronic and recurrent inflammation of the skin. The exact cause is unknown, but the disease appears to be an inherited, possibly autoimmu...

calcium

(Encyclopedia)calcium kălˈsēəm [key] [Lat.,=lime], metallic chemical element; symbol Ca; at. no. 20; at. wt. 40.078; m.p. about 839℃; b.p. 1,484℃; sp. gr. 1.55 at 20℃; valence +2. Calcium is a malleable, ...

threonine

(Encyclopedia)CE5 threonine thrēˈənēn [key], organic compound, one of the 22 α-amino acids commonly found in animal proteins. Only the l-stereoisomer appears in mammalian protein. It is one of several essen...

ligand

(Encyclopedia)ligand lĭgˈənd [key], charged or uncharged molecule with one or more unshared pairs of electrons that can attach to a central metallic atom or ion to form an aggregate known as a complex ion (see c...

raisin, in botany and cooking

(Encyclopedia)raisin, dried fruit of certain varieties of grapevines bearing grapes with a high content of sugar and solid flesh. Although the fruit is sometimes artificially dehydrated, it is usually sun-dried. Th...