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Last-modified: 2001/10/31
FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)
On behalf of Rachel Zemser and J. Ralph Blanchfield, I welcome you to
sci.bio.food-science.
You are all encouraged to contact one of us if you have suggestions
additions, or other 'major' questions we haven't thought of. Our names
and email addresses are:
Rachel Zemser, creator of the newsgroup sci.bio.food-science
<mailto://[EMAIL PROTECTED]>
J. Ralph Blanchfield, Food Science, Food Technology & Food Law Consultant,
Chair, IFST Member Relations & Services Committee and Web Editor,
IFST Web on the WWW <mailto://[EMAIL PROTECTED]>
Paul King, Creator and Maintainer of the List of Common Abbreviations
<mailto://[EMAIL PROTECTED]>
For a glossary of scientific, marketing, industry, technical and legal
terms of relevance to food science, see FAQ 2 of 3. For a list of common
questions and answers about food and food science, see FAQ 3 of 3.
- Paul King
FAQ 1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
*******************************************************************************
FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY
INTRODUCTION
The following documents have been brought to you by:
Rachel Zemser, creator of the newsgroup sci.bio.food-science.
<mailto://[EMAIL PROTECTED]>
J Ralph Blanchfield,
Food Science, Food Technology & Food Law Consultant, Chair, IFST
Member Relations & Services Committee and Web Editor, IFST Web on
the WWW <mailto://[EMAIL PROTECTED]>
Paul King, Creator and Maintainer of the List of Common
Abbreviations <mailto://[EMAIL PROTECTED]>
This document has been created to answer questions about Food
Science and the newsgroup sci.bio.food-science. This document
contains five Parts, formatted in three Files.
FILE 1/3
I. Guidelines for posting in sci.bio.food-science
II. A list of Food Science related Web Sites
III. A list of common abbreviations
FILE 2/3
IV. Food Science Definitions and Interpretations that have
been prepared by a joint working group of the Institute
of Food Science and Technology (IFST) and the UK Association
of Public Analysts (APA)
FILE 3/3
V. Frequently Asked Questions About Food Science and Technology
that have been prepared by the Institute of Food Science &
Technology (IFST), the professional qualifying body for food
scientists and technologists; a UK-based body with
international interests.
<WWW address http://www.easynet.co.uk/ifst/>
I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE
The goals of this newsgroup are:
1. To discuss topics and issues related to food chemistry,
food microbiology, food engineering/processing, food biotechnology,
dairy science, agriculture, fermentation, nutrition, toxicology,
agribusiness, sensory science, and food safety.
2. To share experimental methods and improved teaching
techniques.
3. To announce job vacancies for food science and technology
professionals in all relevant fields.
4. To provide an opportunity for food science and technology
professionals to post resumes of up to 500 words.
5. To make available, and answer questions about, abstracts
of papers for publication or presentations.
6. To announce professional meetings, conferences, courses,
events, etc., world wide
7. To discuss general areas of interest inside food science
and technology.
8. Postings are welcome from food science and technology
professionals, as well as from any others seeking advice or
information on these subjects. No posting may offer for sale or hire,
or request payment for, goods, services or information
Please make sure that your post is related to the above goals
of the newsgroup. There are lots of other food related newsgroups and
some of them may be better for your post. Some of these groups are:
sci.med.nutrition, rec.food.preserving, rec.food.cooking,
rec.food.recipes, alt.food.wine, alt.food.fat-free,
rec.food-veg, rec.food.veg.cooking, alt.support.diet
II. A LIST OF FOOD SCIENCE RELATED WEB SITES
The following is a list of food science related web sites. Some
of these may be of interest to food scientists reading this group.
This list has been created in an effort to bring food scientists
closer together on the internet. If you find a site that is not
mentioned in this list please email Paul King at
<mailto://[EMAIL PROTECTED]> or Ralph Blanchfield at
<mailto://[EMAIL PROTECTED]>
1.ACADEMIC SITES -
There are many food science/edu web pages. This list does not
include every one. However, from these sites, one can link to many
more food science/academic related sites. This list will be updated
on a regular basis. Though the list is alphebetized, the words
'University' or 'University of' will be ignored in the
alphabetisation.
In addition, the web sites are sorted by country, as far as 1)
the available information, and 2) the country code of the web site
will allow. This is in light of the fact that the number of websites
suggested by our subscribers have grown considerably over the past
while, and some logical ordering is necessary. If your mailer, news
reader or text viewer can do a case-sensitive string search, you will
find that the spellings of the countries are capitalised.
AUSTRAILIA
Queensland University: <http://www.laf.uq.edu.au/foodsci/>
AUSTRIA
Graz Univ of Technology, Div of Fd Chem: <http://www.cis.tu-graz.ac.at/ilct>
CANADA
Acadia University: <http://ace.acadiau.ca/science/NUTR/Home.htm>
University of Alberta: <http://www.afns.ualberta.ca/>
University of Guelph: <http://www.oac.uoguelph.ca/foodsci/>
University of Manitoba: <http://www.umanitoba.ca/faculties/afs/food_science>
Memorial University of Newfoundland (MUN) Aquaculture program:
<http://www.mi.mun.ca/mi/aqua/aqua.html>
MUN Marine Institute: <http://www.mi.mun.ca/>
Dalhousie University Fd Sci and Tech (Formerly TUNS):
<http://www.tuns.ca:80/foodsci/>
DENMARK
Royal Vetarinary and Agricultural University: <http://www.foodsci.kvl.dk/>
FINLAND
University of Helsinki: <http://honeybee.helsinki.fi/MMETT/MMETT.HTM>
GERMANY
University of Hohenheim:<http://www.uni-hohenheim.de/~ltserv/engl-index.html>
ITALY
Bologna University: <http://www.foodsci.unibo.it/engl_index.html>
University of Milan: <http://imiucca.csi.inimi.it/~distam/distam1e.html>
JAMAICA
West Indies University: <http://wwwchem.uwimona.edu.jm:1104/chemug2a.html>
THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University: <http://www.spb.wau.nl/lmt/>
SPAIN
Institute of Agrochemistry and Food Technology: <http://www.iata.csic.es/>
SWEDEN
Lund University (Fd Eng): <http://www.livstek.lth.se/livstek_eng.htm>
SWITZERLAND
Swiss Federal Institute of Technology (Zurich): <http://www.agrl.ethz.ch/>
UNITED KINGDOM
University of Huddersfield:
<http://www.hud.ac.uk/schools/applied_sciences/fnhm/welcome.htm>
University of Leeds: <http://www.leeds.ac.uk/food.htm>
University of Leeds FS <http://www.food.leeds.ac.uk/default.htm>
Manchester Metropolitan University:
<http://www.prospectus.mmu.ac.uk/search.htm>
University of Nottingham:
<http://www.nottingham.ac.uk/schbiol/FoodSci/foodsci.html>
Oxford Brookes University:
<http://www.brookes.ac.uk/courses/undergra/fnnu.html>
University of Reading: <http://www.fst.rdg.ac.uk/index.html>
University of Strathclyde:
<http://www.strath.ac.uk/Departments/BioSci/bbindex.html>
University of Surrey: <http://www.surrey.ac.uk/Search/index.html>
UNITED STATES
Arizona University: <http://ag.arizona.edu:80/NSC/nschome.htm>
University of California at Davis: <http://www-foodsci.ucdavis.edu>
University of Colorado Agricultural List:
<http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
Cornell University: <http://www.nysaes.cornell.edu/cifs/>
University of Delaware:
<gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
University of Florida: <http://gnv.ifas.ufl.edu/www/agator/htm/foodsci.htm>
University of Houston: <http://5230.hilton.uh.edu>
University of Illinois: <http://w3.ag.uiuc.edu/FoodSci/FoodSci.html>
Kansas State University: <http://www.dce.ksu.edu/dce/c11food.html>
University of Kentucky:
<http://www.uky.edu/Agriculture/FoodScience/links.html>
University of Minnesota: <http://www.coafes.umn.edu/>
Mississippi State University: <http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
<http://www.ais.msstate.edu/CALS/>
Oklahoma State Animal Sciences): <http://www.ansi.okstate.edu/>
Ohio State University: <http://www-fst.ag.ohio-state.edu/>
Oregon State University: <http://www.orst.edu/food-resource/food.html>
Purdue University: <http://www.foodsci.purdue.edu>
Rutgers University: <http://fs4.rutgers.edu/>
Texas A&M FS and Engineering: <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science: <http://savell-j.tamu.edu/jeff.html>
University of Wisconsin: <http://uwrf.edu/food-science/welcome.html>
Virginia Tech: <http://www.fst.vt.edu/files/>
Washington State University: <http://av.fshn.wsu.edu/>
Wayne State University: <http://www.wayne.edu/>
2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY:
ACCESSING THIS FAQ THRU THE WEB VIA DEJANEWS.COM OR
SUNSITE.ORG.UK: By entering the complete name of this newsgroup on
a web search form at DejaNews <http://dejanews.com/>, you may access
all past postings in this (or any) newsgroup. The listings of the
postings will be in reverse chronological order. Where you see the su
bject line of this FAQ, follow that link, and the result is a copy of
our FAQ, but with a differnce: All of the web links mentioned in FAQ
1/1 become LIVE web links. Thus, if you access this FAQ posting via
DejaNews, all of the links mentioned below becom e live links which
can be followed to academic, commercial, or government sites
worldwide. The same is true on any other posting where a user may
make a passing mention of a web site.
Better still, Peter Sahlin <[EMAIL PROTECTED]> reported
finding a html'ed copy of our FAQ through
http://www.jazzie.com/ii/internet/faqs.html. It's exact location is
at
<http://sunsite.org.uk/public/usenet/news-faqs/sci.bio.food-science/>.
It is better than DejaNews in that the FAQ is in the three parts that
we had intended; you need not press any icons for the next screenful
of text; and any mentioned links are still live, meaning you can use
their copy of our FAQ on Netscape to jump to an y site on the
internet that we have listed. This service is provided to us via the
University of Oxford. DejaNews can still be useful to look at past
postings.
This list will also be updated from time to time.
Agriculture and Agri-Food: <http://aceis.agr.ca/>
American Association of Cereal Chemists: <http://www.scisoc.org/aacc/>
ASEAN Fisheries Post-Harvest Technology Information Network, Singapore:
<http://www.asean.fishnet.gov.sg/>
Australian Institute of Food Science & Technology (AIFST):
<http://www.dfst.csiro.au/aifst.htm>
Beer Info Source: <http://www.beerinfo.com/>
Burnaby Cook-Chill Production Center:<http//www.infinity.ca/foodinfoburnaby/>
Canadian Org. of Nutritional Ed: <http://www.hpb.ca:8080/>
CanWine <http://www.canwine.com/>
Center For Disease Control: <http://www.cdc.gov/>
Center for Science in the Public Interest: <http://www.cspinet.org>
Chemistry & Industry Magazine: <http://ci.mond.org>
Code of Federal Regulations:
<http://www.access.gpo.gov/nara/cfr/cfr-table-search.html>
Codex Alimentarus (FAO):
<http://www.fao.org/WAICENT/faoinfo/economic/ESN/codex/Default.htm>
Consumer Information Center: <http://www.pueblo.gsa.gov/food.htm>
Deja News Website: <http://dejanews.com/>
Ed Blonz's FS site list: <http://blonz.com/>
FDA: <http://vm.cfsan.fda.gov/>
Federal Trade Commission (USA):<http://www.ftc.gov>
Food and Nutrition Information Center: <http://www.nalusda.gov/fnic>
Food Chemical News Homepage: <http://crcpress.com/fcn/titlepg.htm>
Food Composition Tables: <http://www.nal.usda.gov/fnic>
"Food Dude" browser (USA): <http://www.fooddude.com/>
Food Law Page(IFT):<http://ift.micronexx.com/divisions/food_law/jump_gov.htm>
Foodnet (Canada): <http://foodnet.fic.ca/>
Functional Foods For Health: <http://www.ag.uiuc.edu/~ffh/ffh.html>
USFDA HACCP Page: <http://vm.cfsan.fda.gov/~lrd/haccp.html>
IFIC Foundation: <http://ificinfo.health.org/homepage.htm>
Integrated Crop Management: <http://www.ipm.iastate.edu/ipm/icm/>
Food and Agricultural Policy Research Institute:
<http://www.ag.iastate.edu/centers/fapri/>
International Food Data Systems Project (FAO):
<http://www.fao.org/infoods/>
Institute of Food Research: <http://www.infrn.bbsrc.ac.uk/>
Institute of Food Science & Technology (IFST):
<http://www.easynet.co.uk/ifst/>
Institute of Food Technologists (IFT): <http://www.ift.org>
International Food Information Council:
<http://ificinfo.health.org/homepage.htm>
Internet Resources for FS & Technology CSIRO, Australia:
<http://www.dfst.csiro.au/fdnet20a.htm>
Leatherhead Food Research Association: <http://www.lfra.co.uk/lfra/>
Maize Genome Database: <http://www.agron.missouri.edu>
Morbidity and Mortality Reports: <http://www.cdc.gov/mmwr/>
National Food Safety Database:<http://www.agen.ufl.edu/~foodsaf/foodsaf.html>
National Council Against Health Fraud: <http://www.ncahf.org/>
New Zealand Institute for Crop and Food Research: <http://www.crop.cri.nz/>
Nutrient Database: <http://www.nutribase.com/>
Post-Harvest Horticultural Links (FS and Food Safety):
<http://www.postharvest.com.au/links_Food.htm>
sci.bio.food-science FAQ on HTML:
<http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
Society of Chemical Industry <http://sci.mond.org>
SoyBean Site, the Illinois Soybean Association: <http://www.ilsoy.org/>
Soybeans: Strategic Tools and Resources:
<http://www.ag.uiuc.edu/~stratsoy/new/>
Tufts University Nutrition Navigator: <http://navigator.tufts.edu/>
University of California at Davis - R. Paul Singh's Food Engineering Site:
<http://nachos.engr.ucdavis.edu/~rpsingh/>
University of California at Davis - Seafood Network Information Centre:
<http://www-seafood.ucdavis.edu/>
USDA Home Page: <http://www.usda.gov/>
USDA Food and Nutrition Information Center: <http://www.nal.usda.gov/fnic/>
USDA Food Composition Tables:
<http://www.inform.umd.edu/EdRes/TopicgrEnv/USDA/USDAFoodCompositionData>
USDA Nutrient Values of Foods:
<http://cgi.fatfree.com/cgi-bin/fatfree/usda/usda.cgi>
US National Center for Health Statistics: <http://www.cdc.gov/nchswww/>
Veggies Unite! <http://www.vegweb.com>
Wild Blueberries: <http://agri.gov.ns.ca/nsbi/wbic/>
Wine: <http://www.ee.pdx.edu/~timt/html/wine.html>
3.FOOD COMPANIES
Campbell Soup Company: <http://www.campbellsoups.com/Welcome1.html>
Dole 5 A Day <http://www.dole5aday.com/>
Frito-Lay <http://www.fritolay.com>
Gerber Baby food: <http://www.gerber.com/>
Hershey: <http://www.hersheys.com/>
Kellogs: <http://www.kelloggs.com/>
Mars' M&Ms Homepage <http://www.baking.m-ms.com>
McCormick and Co. <http://www.McCormick.com>
Monsanto: <http://www.monsanto.com>
Nabisco: <http://www.nabisco.com/>
Quaker Oats: <http://www.quakeroats.com>
The Snack food Association: <http://www.usii.net/sfa/>
NutraSweet: <http://www.nutrasweet.com/>
* If anyone knows of any other web sites, email: Paul King at
<mailto://[EMAIL PROTECTED]> or Ralph Blanchfield at
<mailto://[EMAIL PROTECTED]>
4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-
BEEF-L: A mailing list and discussion group for beef specialists
in university, government and commercial activities.
<mailto://[EMAIL PROTECTED]>
CANWINE: is an unmoderated mail discussion group formed to look
at the whole spectrum of Canadian wines and the Canadian wine
industry. To subscribe to CANWINE, send the message (no subject
line): subscribe canwine to: <mailto://[EMAIL PROTECTED]>
CHAPHALL: The Chappel-Hall Books mailing list. Chappell-Hall is
a publishing company that publishes food science books, among others.
Send an email with the message "subscribe chaphall-fst [your email
address]" to: <mailto://[EMAIL PROTECTED]>
example: subscribe chaphall-fst [EMAIL PROTECTED]
DNH-PILOT The Diet, Nutrition and Health project mailing list
covers sociology, food science and technology, agricultural economics
and psychology. Researchers in academic institutions across the
European Union, hopefully together with industrial partners and with
some external funding, are involved. To subscribe send email to:
<mailto://[EMAIL PROTECTED]>
FDMKTNEWS-MG Once a month you get a short summary of prices and
availability of foods in the US. Sometimes, comments on new
regulations, etc. Send email to: [EMAIL PROTECTED], with the
message: subscribe fdmktmews-mg Food-for-thought ] This list is
primarily intended as a forum for discussions on all aspects of food
and eating across different disciplines. The list also provides a
bulletin board for notices of meetings, employment opportunities, new
publications etc. <mailto://[EMAIL PROTECTED]>
FISH: To subscribe to the Fish Mailing List, send email to
<mailto://[EMAIL PROTECTED]> with one of the following
commands in the body of the message. You may leave the subject line
blank. To subscribe to the Fish Mailing List enter "subscribe fish"
(excl using quotes) in the body of your email to them. For a list of
other commands and subscription options enter: "help" in the body of
your email. If your mailer adds a signature, then you need to include
the word "end" at the last line of your message body . Commands in
the Subject line are NOT processed.<mailto://[EMAIL PROTECTED]>
FOOD-COMP: This is a list dealing with food composition and data:
Subscription (handled manually)
<mailto://[EMAIL PROTECTED]>
Articles: <mailto://[EMAIL PROTECTED]>
FOODENG A list for discussion and announcements on food engineering
topics and events.
Subscription (automatic): <mailto://[EMAIL PROTECTED]>
with the body of message reading only: "SUBSCRIBE FOODENG yourname".
Articles: <mailto://[EMAIL PROTECTED]>
FOOD-FOR-THOUGHT is a forum for discussion on all aspects of
food, and a bulletin board for relevant announcements. Send articles to:
<mailto://[EMAIL PROTECTED]>
Subscription (automatic): <mailto://[EMAIL PROTECTED]>
with the body of message containing only: "JOIN FOOD_FOR-THOUGH yourname"
FOOD-LAW : to discuss latest developments in food law and
regulatory issues and to share course outlines and curricula. The
subscribe instructions are: "send the comand: "subscribe food-law
<your name>" as the only text of an e-mail message to
<mailto://[EMAIL PROTECTED]@vm1.spcs.umn.edu>
Articles: <mailto://[EMAIL PROTECTED]>
FOODSAFE This is a mailing list and discussion group for food safety
specialists in city, county and other settings. Food safety alerts
are posted to this list when appropriate. The subscribe instructions
are: send the command: "subscribe foodsafe yourname youremail" as the
body of your e-mail message to: <mailto://[EMAIL PROTECTED]>
Articles (Members only): <mailto://[EMAIL PROTECTED]>
FOODWINE Designed to facilitate discussion among those seriously
interested in the academic study of food and its accompaniments in
the 1990's. Send a subscription request to:
<mailto://[EMAIL PROTECTED]>
J-FOOD-L Discussion of Japanese food, exchange of recipes.
<mailto://[EMAIL PROTECTED]>
OZWINE Wines of Australia and New Zealand. To subscribe to
OZWINE, please send the following command in the body of your email
letter to <mailto://[EMAIL PROTECTED]>
With "subscribe ozwine <your name>" being the only text of your email.
IFT : This is intended for IFT Food Science Communicators and
other food scientists and technologists approved by the group. Its
purpose is to permit very rapid dialogue on fast-breaking public and
media issues affecting the food science and technology profession.
<mailto://[EMAIL PROTECTED]>
FOODSCI. This is a closed list, restricted to academic food
science administrators (department chairs, heads, deans or
directors). Only they may subscribe (and hence receive e-mails), but
anyone can post to it. It is intended to enable a single notice to be
sent to them all simultaneously.
<mailto://[EMAIL PROTECTED]>
FOOD & NUTRITION SPECIALISTS: <mailto://[EMAIL PROTECTED]>
NUTRITIONAL EPIDEMIOLOGY: <mailto://[EMAIL PROTECTED]>
5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS
The purpose of this section is to provide information on recommended texts
and reference books which would be useful to both food scientists and non
food scientists. The people recommending these books are the subscribers to
sci.bio.food-science. I will accept corrections and new submissions on an
ongoing basis.
The format of these entries are loosely based on the Journal of Food Science:
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.
Where you would normally see "food" as part of the "SUBJECT" field, as in
"food additives" or "food chemistry", the word "food" is dropped.
ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the
Chemical Analysis of Foods. 1st edition. Boston: Jones and Barlett.
ISBN 0-86720-826-0. This is an excellent introduction to the field,
and a good "refresher" even for more experienced food chemists.
ANTIMICROBIALS: Davidson, P.M. and Branen, A.L.(1993).
Antimicrobials in Foods. 2nd ed. New York: Marcel Dekker. ISBN
0-8247-8906-7.
ADDITIVES: Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
Food Additives. New York: Marcel Dekker. ISBN 0-8247-8046-9.
BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd ed.
Benjamin-Cummings. ISBN? Very good, very mechanistic general biochem
textbook.
BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed. Freeman
(?). ISBN? Less mechanistic, but it's pretty much the standard in
many medical schools.
CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.
Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from
German by Dr D Hadziyev. Title in German: Lehrbuch der
Lebensmittelchemie (2nd edition).
CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York:
Marcel Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3.
Pretty much the standard food chemistry textbook in Food Science
departments in the United States and Canada.
MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food
Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. 539
pp. Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food
Preservation. Part 3:Contamination and spoilage. Part 4:Foods and
Enzymes Produced by Microbes. Part 5:Foodborne disease. Part
6:Sanitation, control, and inspection.
NUTRITION: Newstrom, Harvey(1993). The Nutrients Catalog. Jefferson,
North Carolina: McFarland & Company, Inc. ISBN: 0-89950-784-0.
Hardbound, 538 pages, 2&3 columns of 8-point type, 5 appendices,
index, $65.00. Monologs on 39 vitamins (subdivided into 185
different chemicals), 43 minerals, 24 aminos, and 6 macronutrients.
covering nutrient names, classifications, different chemical forms,
deficiency symptoms, side-effects, toxicity symptoms, inhibiting
factors, helping factors, food sources with measured content levels,
+/- variance in content measurements, possible application uses,
nutritional dosages, therapeutic dosages, experimental dosages,
toxic dosages, 11 different versions of the USRDA and related
regulations, and special warnings.
ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). Organic
Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN:
0-534-05088-3.
GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An
encyclopedia of chemicals, drugs, and biologicals. 11th Edition.
Rahway, NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive
information on just about every organic compound for which there is
either a use for, or a topic of scientific interest.
6. BOOK PUBLISHERS' WEB SITES
Aspen Publishers <http://www.aspenpub.com/>
National Academy Press <http://www.nap.edu>
III. A LIST OF COMMON ABBREVIATIONS
It is not expected that you know and use all of the abbreviations
listed below. This list should be used as a reference in the event you
come across abbreviations that confuse you, or can't remember.
They include names of organisations, scientific abbreviations, and
common chemical symbols, derived largely from the Merck Index.
References given in braces {}. Where {Stryer} appears, refer to
Lubert Stryer's _Biochemistry, _ 2nd Edition (Freeman). Where no
reference appears the shorthand is suggested by the author. For
suggestions and additions email to <[EMAIL PROTECTED]>. For brevity all
except the most common organic compounds are left out. Also left out are
most of the units of measurement; both metric and Imperial.
Also not included on this list are the generic abbreviations for
the Internet, such as BTW, IMHO, or RTFM. You can get those in
newsgroups of the "news.*" hierarchy, notably news.answers,
news.announce.newusers, and for further help on these and other matters
having strictly to do with the internet, post your queries to:
news.newusers.questions.
ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in the
past on the matter of the transmission of superscripts and subscripts
over the Internet. Since we are all limited to the ASCII character set,
one cannot easily change typeface or fonts in a way that would be
transmittable in the bodies of email messages or news messages. A case
in point is the variable which reports the "heat effect" or
"sterilisation effect" of a thermal process, called F. F is usually
reported in the context of two other variables, z (the change in
temperature needed for a tenfold increase in the amount of bacterial
spores killed), and T (the core temperature of the can). In normal
circumstances, we would write F with z as the superscript and T as the
subscript. If we followed the old conventions used in this FAQ for
reporting F, we would have to write: F^z_T, which appears illegible.
Instead, we suggest a new convention which will make things clear for
everyone. Report your variable with your parameters "spelled out" in
parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII
character set also has no "degree" symbol, these have to be "spelled
out" as well. The abbreviation for "degrees Celsius" was taken from the
list below.
^ Exponent (as in 6.022x10^23, i^(-1/2), e^k)
_ Subscript (as in E_p (potential energy))
/ Fraction (as in 1/2); as below to separate abbreviations
(as in UDP/UMP/UTP); per (as in km/h)
~ Approximately equal to; proportional to
= Equal to
!= Not equal to {C++ programming convention}
== Equivalent {C++ programming convention}
!== Not equivalent
> Greater than
>> Much greater than
< Less than (the Pac Man always eats the larger value :-)
<< Much smaller than
>= Greater than or equal {programming convention}
<= Less than or equal {programming convention}
+/- Plus or minus (note the special use of the slash)
|| Parallel
! Factorial
@ At (as in "500g of lettuce @ $0.45/kilogram")
* or x Multiplication
A Adenine; Adenosine; absorbance (extinction) {Merck}; The
conjugate acid of an acid-base pair
Ac Acetyl; Acetic {Merck}
AcOAc Anhydrous Acetic Acid
AcOH Acetic Acid {Merck}
AcOEt Ethyl Acetate {Merck}
Acetyl CoA Acetyl coenzyme A
AcylSCoA Acyl coenzyme A
ACS American Chemical Society {Merck}
ADP Adenosine diphosphate
AIFST Australian Institute of Food Science & Technology
alc Alcohol(ic); Ethanol; Ethyl Alcohol {Merck}
alk Alkali(ne)
AMP Adenosine Monophosphate
amt(s) Amount(s) {Merck}
aq aqueous
ATCC American Type Culture Collection
atm atmospheres; atmoshperic
ATP Adenosine triphosphate
ATPase Adenosine triphosphatase
AW Atomic weight
Aw Water activity
B Asparagine or aspartic acid {Stryer}; The conjugate base of an
acid-base pair
BBSRC Biotechnology and Biological Sciences Research Council (UK)
bp Base pair; boiling point; boils; boils at; boiling
at <temp> {Merck}
BP British Pharmacopeia {Merck}
BPC British Pharmaceutical Codex {Merck}
BOD Biochemical oxygen demand {Merck}
BSA Bovine Serum Albumin
BSE Bovine Spongiform Encephalopathy
Btu British thermal units
Bu Butyl
cal Calorie(s)
calc Calculate(d) {Merck}
cAMP Cyclic AMP
cc Cubic centimeter (milliliter)
CDP Cytidine 5'-diphosphate
cf Compare (confer) {Merck}
cGMP Cyclic GMP
CHO Carbohydrate
CI Color Index (British) {Merck}
Ci Curie {Merck}
CIFST Canadian Institute of Food Science & Technology
CMC Carboxymethylcellulose {cf Merck: CM-cellulose}
CMP Cytidine 5'-monophosphate
CNS Central Nervous system
CoA/CoASH Coenzyme A
Conc Concentrated; Concentration {cf Merck: concn}
Cp Heat capacity, constant pressure
CP Chemically pure {Merck}
cpd Compound; critical-point drying
CTP Cytidine 5'-triphosphate
Cv Heat capacity, constant volume
d Density {Merck}
d- dextrorotatory {Merck}
D12 12th Decimal Reduction
deg Degree(s)
degC Degrees Celcius
degF Degrees Fahrenheit
degK degrees Kelvin
degR degrees Roentgen
deriv Derivative
DFO Department of Fisheries and Oceans (Canada)
dil Dilute(d) {Merck}
DNA Deoxyribonucleic acid
DNAase Deoxyribonuclease
DMSO Dimethylsulfoxide
dp Degree of polymerisation
ds Double stranded
E Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23)(see also
the entry for ^ )
(E)- Entgen (German for opposite) in naming cpds
ECSAFoST East, Central and Southern African Federation of Food
Science & Technology
ed Edition {Merck}; editor
eds Editors {Merck}; editions
ED Effective dose
EDTA Ethylenediaminetetraacetic acid. Also: Edathamil; Havidote;
Edetic acid; and Versene Acid. {Merck}
EFFST European Federation for Food Science & Technology
eg For example (exempli gratia) {Merck}
ELISA Enzyme-linked immunosorbent assay
EPA Environmental Protection Agency (of the United States)
eq/eqn Equation {Merck}
equilib Equilibrium {Merck}
equiv Equivalent
Et- Ethyl
et al And others (et alii) {Merck}
EtOH Ethanol; Ethyl Alcohol
evap Evaporated; evaporation {cf. Merck: evapn}
EU European Union (was the European Common Market)
F The Sterilisation Effect (see notes above on scripting)
FAC Food Advisory Committee (of the United Kingdom)
FAO Food and Agriculture Organisation (of the United Nations)
FAQ Frequently-asked question file (this file)
fd Freeze-dried; Freeze-drying
FDA Food and Drug Administration (of the US; also USFDA)
FD&C The US Food, Drug, and Cosmetic Act {Merck}
ff Pages following (as in "see page 23, ff")
FIFSTA Federation of Institutes of Food Science & Technology of ASEAN
fp Freezing Point
FP Flavoprotein
FS Food Science
FT Fourier Transform(ation)
G1P Glucose phosphate
G3P Glyceraldehyde-3-phosphate
G6P Glucose-6-phosphate
GABA Gamma aminobutyric Acid
GC Gas chromatography/ Gas Chromatograph
GDP Guanosine-5'-Diphosphate
gi Gastrointestinal (tract)
GlcA Gluconic Acid {Merck}
GMP Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good
Manufacturing Practice
GTP Guanosine-5'-Triphosphate
HACCP Hazard Analysis Critical Control Point
HAZOP Hazard and Operability Studies
Hb Hemoglobin
HbCO Carbon Monoxide Haemoglobin
HbO2 Oxyhaemoglobin
HDL High-density lipoprotein
HPLC High-Pressure (performance, power)Liquid Chromatography {Merck}
HSA Human Serum Albumin
HWC Health and Welfare Canada
IARC International Agency for Research on Cancer {Merck}
ICC Interstate Commerce Commission (USA) {Merck}
IDP Inosine-5'-diphosphate {Merck}
ie That is; that is to say (id est) {Merck}
IEF Isoelectric Focusing {Merck}
IFIC International Food Information Council
IFSTI Institute of Food Science & Technology of Ireland
IFST Institute of Food Science and Technology
ig Intragastric
IMP Inosine-5'-monophosphate {Merck}
incl Including {Merck}; included
inorg Inorganic
insol Insoluble
IR Infra-red
ISO Internal Organisation for Standardisation {Merck}
ISO 9000 An extension of GMP (which see) and TQM (which see),
expanded to an internationally recognised set of quality
control standards through improved documentation systems.
ITP Inosine-5'-triphosphate {Merck}
IU International Unit
IUC International Union of Chemistry {Merck}
IUFoST International Union of Food Science & Technology
IUPAC International Union of Pure and Applied Chemistry
iv Intravenous
J Joule(s)
l- levorotatory
LC Lethal Concentration {Merck}
LC50 LC for 50% of animals tested
LD Lethal Dose {Merck}
LD50 LD for 50% of animals tested
LDL Low-Density lipoproteins
log Common logarithm (Base 10)
logn Base n logarithm, where n is a base number (as in log2)
loi Limit of impurities {Merck}
ln Natural logarithm
LPS Lipopolysaccharide
MAC Maximum allowable Concentration {Merck}
MAFF Ministry of Agriculture, Fisheries, and Food (of the UK)
max Maximum; maxima {Merck}
Mb Myoglobin
MbO2 Oxymyoglobin {Merck}
MCA Manufacturing Chemists Association (USA)
mcg Microgram
mCi Millicurie
Me/Met Methyl
MetOH/MeOH Methanol; methyl alcohol
mfg/mfr Manufacture; manufacturing {Merck}
min Minimum; minutes
MLD Minimum lethal dose
MO Microorganism; Molecular Orbital
MOA Ministry of Agriculture (Canada)
MOEE Ministry of Environment and Energy (Canada)
mp Melting point
ms- Meso (internally compensated) {Merck}
MS Mass spectrometry
mw Molecular weight
n The Omega carbon (as in n-6 for "omega-6"); Avogandro's
number; number of moles (as in PV=nRT).
NAD+/NADH Nicotinamide adenine dinucleotide (reduced)
NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced)
NBS National Bureau of Standards (USA)
NCAHF National Council Against Health Fraud (USA)
NCTC National Collection of Type Cultures (USA)
NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside
ng Nanogram
NIOSH National Institute for Occupational Safety and Health {Merck}
nm Nanometers
NMR Nuclear Magnetic Resonance
NRDC National Research Development Corporation (USA) {Merck}
NSAID Non-Steroidal anti-inflammatory drugs {Merck}
NSC National Service Center (USA) {Merck}
NSERC National Science and Engineering Research Council (Canada)
NSF National Science Foundation (USA)
NZIFST New Zealand Institute of Food Science & Technology
o- Ortho
O Oxygen; denoting attachment to an oxygen atom {Merck}
OAA Oxaloacetate
OD Optical density
OSHA Occupational Health and Safety Act (USA) {Merck}
OsM Osmolar
p- Para
Pa Pascal
PABA Para-Aminobenzoic Acid
PAGE Polyacrylamide gel electrophoresis
pH The negative base-10 log of the H+ concentration
pK The negative base-10 logarithm of the equilibrium constant,
K, for the reaction in question.
ppb Parts per billion
ppm Parts per million
ppt Precipitate(d)
Pr n-Propyl
Q Glutamine {Stryer}; Coenzyme Q (ubiquinone)
QA Quality Assurance
QC Quality Control
qv which see (quod vide) {Merck}
R Arginine {Stryer}; Universal gas constant; alkyl group {Merck}
(R)- Rectus (Right) (naming groups around a central carbon) {Merck}
RIST Radioimmunosorbent test {Merck}
RNA Ribonucleic acid
hnRNA Heterogenous nuclear RNA
mRNA Messenger RNA
nRNA Nuclear RNA
rRNA Ribosomal RNA
snRNA Small Nuclear RNA
tRNA Transfer (soluble) RNA
RNase Ribonuclease
RNI Recommended Nutrient Intakes for Canadians
RTECS Registry of Toxic Effects of Chemical Substances
s- symmetrical
S Serine {Stryer}; Sulfur; denoting attachment to S
(S)- Sinister (left) (Opposite of R) {Merck}
sc Subcutaneous
SDS Sodium Dodecyl Sulfate
sec Seconds
sec- Secondary; attachment to secondary carbon
sg/sp gr Specific gravity
SI International System of Units
sol Soluble; solubility
ss Single stranded
STP Standard Temperature and Pressure
sym- Symmetrical
T Threonine {Stryer}; Temperature
T(1/2) Half-life
TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck}
TDT Thermal death time (for MO's (which see))
temp Temperature
tert- Tertiary; denoting attachment to tertiary carbon
Tris tris(hydroxymethyl)aminomethane
TQM Total-Quality Management
UDP/UMP/UTP Uridine di/mono/triphosphate
UKFFoST UK Federation for Food Science and Technology
USD United States Dispensatory {Merck}
USDA United States Department of Agriculture {Merck}
USFDA The United States Food and Drug Administration (also FDA)
USP United States Pharmacopeia {Merck}
uv Ultraviolet
v Volume; volt(s)
VLDL Very Low-Density Lipoproteins
vol Volume
vs Versus
v/v % Volume in volume {Merck}
WHO World Health Organisation (United Nations)
wt weight
w/v % Weight in volume {Merck}
w/w % Weight in weight {Merck}
Z Glutamine or glutamic acid {Stryer}; Z-Value - the change in
temperature needed to change TDT by a factor of 10.
(Z)- Zusammen (German for together) - or "Zame Zide" from my
organic chemistry days :-) {Merck}
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CONTINUED ON FILE 2/3
=========================================================
Paul King http://www3.sympatico.ca/pking123/
(905) 842-7451 (416) 428-7451 (cell)
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