Chemistry
Biology
Pharmacology
Biotechnology
Food Engineering
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Atom

The basic unit of a chemical element.

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Cell

The basic structural and functional unit of all organisms.

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Pharmacokinetics

The study of drug absorption, distribution, metabolism, and excretion.

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PCR (Polymerase Chain Reaction)

A technique used to amplify DNA sequences.

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Thermal Processing

Techniques used to preserve food by applying heat, such as pasteurization or sterilization, to destroy microorganisms.

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Molecule

A group of atoms bonded together.

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Mitosis

The process of cell division that results in two identical daughter cells.

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Placebo

A substance with no therapeutic effect, used as a control in drug testing.

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Genome

The complete set of genes or genetic material present in a cell or organism.

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Rheology

The study of the flow and deformation of food materials, including their viscosity, elasticity, and plasticity.

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pH Scale

A measure of acidity or alkalinity.

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Osmosis

Movement of water across a semipermeable membrane.

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Antibiotic

A drug used to treat bacterial infections.

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Plasmid

A small DNA molecule within a cell that is physically separated from chromosomal DNA.

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Mass Transfer

The movement of mass from one location to another, essential in processes like drying, evaporation, and filtration.

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Catalyst

A substance that increases the rate of a chemical reaction without itself undergoing any permanent chemical change.

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Enzyme

A protein that speeds up chemical reactions in the body.

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Analgesic

A drug used to relieve pain.

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Transgenic

An organism that has had a foreign gene deliberately inserted into its genome.

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Extrusion

A high-temperature, short-time process where food materials are forced through a die to form products like pasta, snacks, and cereals.

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Oxidation

Loss of electrons in a chemical reaction.

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Photosynthesis

Process by which plants make their food using sunlight.

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Antihistamine

A drug used to treat allergic reactions.

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Gene Cloning

The process of making multiple, identical copies of a gene.

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Fermentation  

A metabolic process in which microorganisms like yeast or bacteria convert sugars into acids, gases, or alcohol, used in making products like yogurt, beer, and bread.