Reaction-diffusion equations -- Textbooks : Stochastic modelling of reaction-diffusion processes / Radek Erban (University of Oxford), S. Jonathan Chapman (University of Oxford)
Complications of BLOOD TRANSFUSION. Included adverse reactions are common allergic and febrile reactions; hemolytic (delayed and acute) reactions; and other non-hemolytic adverse reactions such as infections and adverse immune reactions related to immunocompatibility
Complications of BLOOD TRANSFUSION. Included adverse reactions are common allergic and febrile reactions; hemolytic (delayed and acute) reactions; and other non-hemolytic adverse reactions such as infections and adverse immune reactions related to immunocompatibility
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
Adverse cutaneous reactions caused by ingestion, parenteral use, or local application of a drug. These may assume various morphologic patterns and produce various types of lesions
In vitro method for producing large amounts of specific DNA or RNA fragments of defined length and sequence from small amounts of short oligonucleotide flanking sequences (primers). The essential steps include thermal denaturation of the double-stranded target molecules, annealing of the primers to their complementary sequences, and extension of the annealed primers by enzymatic synthesis with DNA polymerase. The reaction is efficient, specific, and extremely sensitive. Uses for the reaction include disease diagnosis, detection of difficult-to-isolate pathogens, mutation analysis, genetic testing, DNA sequencing, and analyzing evolutionary relationships
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat
A complex involuntary response to an unexpected strong stimulus. The reaction involves physical movement away from the stimulus, MUSCLE CONTRACTION and limb flexion, BLINKING, and changes in HEART RATE, BLOOD PRESSURE, and RESPIRATION
The unfavorable effect of environmental factors (stressors) on the physiological functions of an organism. Prolonged unresolved physiological stress can affect HOMEOSTASIS of the organism, and may lead to damaging or pathological conditions
Maladaptive reactions to identifiable psychosocial stressors occurring within a short time after onset of the stressor. They are manifested by either impairment in social or occupational functioning or by symptoms (depression, anxiety, etc.) that are in excess of a normal and expected reaction to the stressor
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
A disorder whose predominant feature is a loss or alteration in physical functioning that suggests a physical disorder but that is actually a direct expression of a psychological conflict or need
