srpsko - engleski rečnik

srpsko - engleski rečnik

serum prevod


muški rodmedicina

Prevedi serum na: francuski · nemački

Tečnost koju luči usirena krv, sukrvica; surutka; med. veštačkim putem umnožena lekovita tvar, materija koju obolelo telo samo stvara boreći se protiv zaraze (ta se materija ubrizgava bolesniku kao lek protiv difterije i dr. bolesti).
Vrsta leka, ekstrakt krvi. (lat.)

/ sɪrəm /


Množina reči serum je serums.

plasma · plasm

blood serum

ETYM Latin, akin to Skr. sâra curd.
Any watery animal fluid; SYN. plasma, plasm.
Clear fluid that separates out from clotted blood. It is blood plasma with the anticoagulant proteins removed, and contains antibodies and other proteins, as well as the fats and sugars of the blood. It can be produced synthetically, and is used to protect against disease.
Watery part of bodily fluid, especially blood, separated in coagulation; such fluid containing antibodies.

/ væksiːn /


Množina reči vaccine je vaccines.


A suspension of weakened or dead pathogenic cells injected in order to stimulate the production of antibodies.
Any preparation of modified pathogens (viruses or bacteria) that is introduced into the body, usually either orally or by a hypodermic syringe, to induce the specific antibody reaction that produces immunity against a particular disease.
In 1796, Edward Jenner was the first to inoculate a child successfully with cowpox virus to produce immunity to smallpox. His method, the application of an infective agent to an abraded skin surface, is still used in smallpox inoculation.

/ weɪ /


Množina reči whey je wheys.

milk whey

milk whey

ETYM AS. hwaeg; cf. Dutch wei, hui, Fries. weye, LG. wey, waje.
(Homonym: way, weigh).
1. The serum or watery part of milk that is separated from the curd in making cheese; SYN. milk whey.
2. Watery part of milk produced when raw milk sours and coagulates.
Watery by-product of the cheesemaking process, which is drained off after the milk has been heated and rennet (a curdling agent) added to induce its coagulation.
In Scandinavia, especially Norway, whey is turned into cheese, mysost and (from goat’s whey) gjetost. The flavor of whey cheese is sweet from added brown sugar and is an acquired taste.

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