Broth - Law Dictionary Search Results
Home Dictionary Name: brothBisk
Soup or broth made by boiling several sorts of flesh together...
Bouillon
A nutritious liquid food made by boiling beef or other meat in water a clear soup or broth...
Brewis
Broth or pottage...
Brose
Pottage made by pouring some boiling liquid on meal esp oatmeal and stirring it It is called beef brose water brose etc according to the name of the liquid beef broth hot water etc used...
Broth
Liquid in which flesh and sometimes other substances as barley or rice has been boiled thin or simple soup...
Cephalosporin
any of a class of chemical substances some of which have therapeutically useful antibacterial activity whose structure contains a beta lactam ring fused to a six membered ring containing a sulfur and a nitrogen atom The first of the series cephalosporin C was discovered by G Brotzu in 1955 in the culture broth of a Cephalosporium species found off the coast of Sardinia Other cephalosporins have been found to be produced by species of soil bacteria actinomycetes Many semisynthetic analogs have been tested for antibacterial effect and several of them have found use as important clinically useful antibacterial agents some of which may be taken orally for treatment of bacterial infections The cephalosporins are the second class of beta lactam antibiotic to be discovered the first being the penicillins and more recent classes being the thienamycins and sulfazecins The cephamycins are a variant of cephalosporins with a methoxyl group on the beta lactam ring rendering them more resistant to p...
Cullis
A strong broth of meat strained and made clear for invalids also a savory jelly...
Imrigh
A peculiar strong soup or broth made in Scotland...
nystatin
An antifungal antibiotic extracted from fermentation broths of the soil actinomycete Streptomyces noursei and other actinomycetes called also fungicidin It is a polyene macrolide antibiotic and consists of several related components Component nystatin A1 has formula C47H75NO17...
Osmazome
A substance formerly supposed to give to soup and broth their characteristic odor and probably consisting of one or several of the class of nitrogenous substances which are called extractives...
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