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The enzyme unit, or international unit for enzyme (symbol U, sometimes also IU) is a unit of enzyme's catalytic activity. [ 1 ] 1 U (μmol/min) is defined as the amount of the enzyme that catalyzes the conversion of one micro mole of substrate per minute under the specified conditions of the assay method .
In pharmacology, the international unit (IU) is a unit of measurement for the effect or biological activity of a substance, for the purpose of easier comparison across similar forms of substances. International units are used to quantify vitamins and biologics ( hormones , some medications , vaccines , blood products and similar biologically ...
For example, the US Adequate Intake recommendations from 1997 were 200 IU/day for infants, children, adults to age 50 and women during pregnancy or lactation, 400 IU/day for ages 51–70 and 600 IU/day for 71 and older. [168] Conversion: 1 μg (microgram) = 40 IU (international unit). [56]
International units (IU) are based on measured biological activity or effect, or for some substances, a specified equivalent mass. [citation needed] Enzyme activity is commonly used for e.g. liver function tests like AST, ALT, LD and γ-GT in Sweden. [5]
Mass; system unit unit-code symbol or abbrev. notes sample default conversion combinations SI: kilogram: kg kg 1.0 kg (2.2 lb) kg lb. kg lb st; kg st. kg st lb; gram: g g
In the metric system, a microgram or microgramme is a unit of mass equal to one millionth (1 × 10 −6) of a gram.The unit symbol is μg according to the International System of Units (SI); the recommended symbol in the United States and United Kingdom when communicating medical information is mcg.
One international unit of insulin (1 IU) is defined as the "biological equivalent" of 34.7 μg pure crystalline insulin. [citation needed] The first definition of a unit of insulin was the amount required to induce hypoglycemia in a rabbit. This was set by James Collip at the University of Toronto in 1922. Of course, this was dependent on the ...
Vitamin A occurs as two principal forms in foods: A) retinoids, found in animal-sourced foods, either as retinol or bound to a fatty acid to become a retinyl ester, and B) the carotenoids α-carotene (alpha-carotene), β-carotene, γ-carotene (gamma-carotene), and the xanthophyll beta-cryptoxanthin (all of which contain β-ionone rings) that ...