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Oenology
Oenology,œnology (BrE), or enology (AmE) is the science and study of all aspects of wine and winemaking except vine-growing and grape-harvesting, which is a subfield called viticulture.
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prevalence rate
Biology; Toxicology
Total number of individuals who have an attribute or disease at a particular time (or during a particular period) divided by the population at risk of having the attribute or ...
societal risk
Biology; Toxicology
Total probability of harm to a human population including the probability of adverse effects to health of descendants and the probability of disruption resulting from loss of ...
population (in statistics)
Biology; Toxicology
Totality of related items under consideration. Note 1: A clearly defined part of a population is called a subpopulation. The term ‘population segment’ is sometimes used as a ...
tubular reabsorption
Biology; Toxicology
Transfer of solutes from the renal tubule lumen to the tubular epithelial cell and normally from there to the peritubular fluid.
pinocytosis
Biology; Toxicology
Type of endocytosis in which soluble materials are taken up by the cell and incorporated into vesicles for digestion.
prokaryote
Biology; Toxicology
Unicellular organism, characterized by the absence of a membrane-enclosed nucleus. Note: Prokaryotes include bacteria, blue-green algae and mycoplasmas.
