When.com Web Search

Search results

  1. Results From The WOW.Com Content Network
  2. Ciprofloxacin - Wikipedia

    en.wikipedia.org/wiki/Ciprofloxacin

    Ciprofloxacin is 1-cyclopropyl-6-fluoro-1,4-dihydro-4-oxo-7-(1-piperazinyl)-3-quinolinecarboxylic acid. Its empirical formula is C 17 H 18 FN 3 O 3 and its molecular weight is 331.4 g/mol. It is a faintly yellowish to light yellow crystalline substance. [68] Ciprofloxacin hydrochloride is the monohydrochloride monohydrate salt of ciprofloxacin ...

  3. List of microorganisms used in food and beverage preparation

    en.wikipedia.org/wiki/List_of_microorganisms...

    MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae

  4. Quinolone antibiotic - Wikipedia

    en.wikipedia.org/wiki/Quinolone_antibiotic

    Quinolone antibiotics constitute a large group of broad-spectrum bacteriocidals that share a bicyclic core structure related to the substance 4-quinolone. [1] They are used in human and veterinary medicine to treat bacterial infections , as well as in animal husbandry , specifically poultry production .

  5. Does Apple Cider Vinegar Go Bad? Here's How to Know ... - AOL

    www.aol.com/does-apple-cider-vinegar-bad...

    Raw, unfiltered apple cider vinegar is likely to undergo these changes more quickly than filtered, pasteurized vinegar, but all types of vinegar are subject to change once the cap has been unsealed.

  6. Apple cider vinegar - Wikipedia

    en.wikipedia.org/wiki/Apple_cider_vinegar

    Apple cider vinegar, or cider vinegar, is a vinegar made from cider, [3] and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. [4] It is made by crushing apples, then squeezing out the juice. The apple juice is then fermented by yeast which converts the sugars in the juice to ethanol.

  7. Mother of vinegar - Wikipedia

    en.wikipedia.org/wiki/Mother_of_vinegar

    The vinegar is created over the course of 13 years. [2] Mother of vinegar can also form in store-bought vinegar if there is some residual sugar, leftover yeast and bacteria and/or alcohol contained in the vinegar. This is more common in unpasteurized vinegar, since the pasteurization might not stabilize the process completely. While not ...

  8. Aminoglycoside - Wikipedia

    en.wikipedia.org/wiki/Aminoglycoside

    [1] [2] The term can also refer more generally to any organic molecule that contains amino sugar substructures. Aminoglycoside antibiotics display bactericidal activity against Gram-negative aerobes and some anaerobic bacilli where resistance has not yet arisen but generally not against Gram-positive and anaerobic Gram-negative bacteria. [3]

  9. ‘I’m a Gastroenterologist, and This Is the #1 Early Food ...

    www.aol.com/m-gastroenterologist-1-early-food...

    Main Menu. News. News