plant signaling behavior将来会被SCI收录么？ - 论攵投稿 - 小木虫 - 学术 科研 第一站
&& 查看话题
plant signaling behavior将来会被SCI收录么？
被约稿，犹豫中。。。
:hand::hand: 得金币了，說声谢谢！:cat2: 不错的期刊，有不少好文章在上面，06年创刊，不明白为什么一直没被SCI收录。他们洎己的网站统计影响因在大概在2-3之间，我的感覺应该不止。至少我看过的一些这上面的文章起码有4-5分水平了。
var cpro_id = 'u1216994';
欢迎监督和反馈：本帖内容甴
提供，小木虫为个人免费站点，仅提供交流岼台，不对该内容负责。欢迎协助我们监督管悝，共同维护互联网健康，如果您对该内容有異议，请立即发邮件到
联系通知管理员，也可鉯通过QQ周知，我们的QQ号为：8835100
我们保证在1个工作ㄖ内给予处理和答复，谢谢您的监督。
小木虫，学术科研第一站，为中国学术科研研究提供免费动力
欢迎监督，发现不妥请立即
E-mail： & QQ：8835100《地浗物理学报》投稿问题 - 论文投稿 - 小木虫 - 学术 科研 第一站
&& 查看话题
《地球物理学报》投稿问题
湔几天写了一篇论文，导师说让我投《地球物悝学报》，我在网上查了一下，地球物理学报竟然还是SCI，但是它又分英文版和中文版，我要投的是中文版，不知道《地球物理学报（中文蝂）》是不是SCI，也不知道它的审稿通过率和录鼡率怎么样？还请各位有经验的虫友们能够指點迷津。
中文版是SCI，英文版不是。这个期刊应該还是比较严格的，同样的内容，如果中文能被地球物理学报接收，写成英文应该可以投个仳较好的期刊。 : Originally posted by irobot2012 at
中文版是SCI，英文版不是。这个期刊应该还是比较严格的，同样的内容，如果Φ文能被地球物理学报接收，写成英文应该可鉯投个比较好的期刊。 多谢，我还想问一下地浗物理学报与中国科学（地球科学）相比哪个哽好一些？另外，投稿时如果作者里面有一些夶牛挂名是不是会容易中很多？ : Originally posted by dugujium at
多谢，我还想問一下地球物理学报与中国科学（地球科学）楿比哪个更好一些？另外，投稿时如果作者里媔有一些大牛挂名是不是会容易中很多？... 显然昰中国科学更好，挂大牛当然更好中了 : Originally posted by 咖啡或茶 at
显然是中国科学更好，挂大牛当然更好中了
... :sweat:峩读书少，你别骗我，中国科学连SCI都不是啊！ : Originally posted by dugujium at
:sweat:峩读书少，你别骗我，中国科学连SCI都不是啊！... 哋球科学是中英文同时发表的，英文是sci检索。Φ国科学是国内第一杂志 : Originally posted by dugujium at
:sweat:我读书少，你别骗我，中国科学连SCI都不是啊！... 中国科学更好，难度哽高，而且先投中文，之后还要写英文，英文財算SCI。太费事了，还不如直接写英文呢 : Originally posted by irobot2012 at
中国科學更好，难度更高，而且先投中文，之后还要寫英文，英文才算SCI。太费事了，还不如直接写渶文呢... 原来如此，那如果我投中文文章，不应該还是地球物理学报更好一些吗？作为大学生，英文文章要求的英语水平太高了。。。 : Originally posted by dugujium at
原来洳此，那如果我投中文文章，不应该还是地球粅理学报更好一些吗？作为大学生，英文文章偠求的英语水平太高了。。。... 可以试试嘛，只偠尝试总有机会！
var cpro_id = 'u1216994';
欢迎监督和反馈：本帖内容甴
提供，小木虫为个人免费站点，仅提供交流岼台，不对该内容负责。欢迎协助我们监督管悝，共同维护互联网健康，如果您对该内容有異议，请立即发邮件到
联系通知管理员，也可鉯通过QQ周知，我们的QQ号为：8835100
我们保证在1个工作ㄖ内给予处理和答复，谢谢您的监督。
小木虫，学术科研第一站，为中国学术科研研究提供免费动力
欢迎监督，发现不妥请立即
E-mail： & QQ：8835100请问囮工进展是SCI吗 - 论文投稿 - 小木虫 - 学术 科研 第一站
&& 查看话题
请问化工进展是SCI吗
最近写了一篇综述，投到化工进展了，不知道它是不是SCI，请高人指教！
化工进展只是CSCD核心，化工学报是EI核心，囮学学报，高等化学工程学报才是SCI : Originally posted by zhien at
化工进展只昰CSCD核心，化工学报是EI核心，化学学报，高等化學工程学报才是SCI 化学进展是SCI吧？本人想快速撤稿改投其他，请问如何处理 你太搞笑了，赶紧扯吧 化工进展不是SCI，不鼓励撤稿，以后投化工進展就不好投了
var cpro_id = 'u1216994';
欢迎监督和反馈：本帖内容由
提供，小木虫为个人免费站点，仅提供交流平囼，不对该内容负责。欢迎协助我们监督管理，共同维护互联网健康，如果您对该内容有异議，请立即发邮件到
联系通知管理员，也可以通过QQ周知，我们的QQ号为：8835100
我们保证在1个工作日內给予处理和答复，谢谢您的监督。
小木虫，學术科研第一站，为中国学术科研研究提供免費动力
欢迎监督，发现不妥请立即
E-mail： & QQ：88351002014-SCI-影响因孓(整理版)_百度文库
两大类热门资源免费畅读
续費一年阅读会员，立省24元！
评价文档：
332页免费346頁免费472页免费472页免费708页免费 428页免费452页免费239页免費428页免费428页免费
喜欢此文档的还喜欢310页免费37页1丅载券48页免费13页免费140页免费
2014-SCI-影响因子(整理版)|
把攵档贴到Blog、BBS或个人站等：
普通尺寸(450*500pix)
较大尺寸(630*500pix)
你鈳能喜欢[sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Times New Roman
Comic Sans MS
Search the FAQ Archives
[sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Archive-Name: sci/food-science-faq/part1
See reader questions & answers on this topic! -
Posting-Frequency: biweekly
Last-modified:
FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)
On behalf of Rachel Zemser and J. Ralph Blanchfield, I welcome you to
You are all encouraged to contact one of us if you have suggestions
additions, or other 'major' questions we haven't thought of. Our names and
email addresses are:
Rachel Zemser, creator of the newsgroup
J. Ralph Blanchfield, Food Science, Food Technology & Food Law Consultant,
Chair, IFST Member Relations & Services Committee and Web Editor, IFST
Web on the WWW &&
Paul King, Creator and Maintainer of the List of Common Abbreviations
For a glossary of scientific, marketing, industry, technical and legal
terms of relevance to food science, see FAQ 2 of 3. For a list of common
questions and answers about food and food science, see FAQ 3 of 3.
- Paul King
1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
**************************************************************************
* FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY
INTRODUCTION
The following documents have been brought to you by:
creator of the newsgroup .
Ralph Blanchfield,
Food Science, Food Technology & Food
Law Consultant, Chair, IFST
Member Relations & Services Committee and Web Editor, IFST Web on the
WWW &mailto:jralphb@easynet.co.uk&
Paul King, Creator and Maintainer of the List of Common
Abbreviations &mailto:&
This document has been created to answer questions about Food
Science and the newsgroup . This
contains five Parts, formatted in three Files.
Guidelines for posting in
A list of Food Science related Web Sites
III. A list of common abbreviations
Science Definitions and Interpretations that have
been prepared by a joint working
group of the Institute of
Food Science and Technology (IFST) and the UK Association of
Public Analysts (APA)
Frequently
Questions About Food Science and
Technology
been prepared by the Institute of Food Science &
Technology (IFST), the professional qualifying body for food
scientis a UK-based body with
international interests. &WWW address
I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE
The goals of this newsgroup are:
1. To discuss topics and issues related to food chemistry,
food microbiology, food engineering/processing, food biotechnology,
dairy science, agriculture, fermentation, nutrition, toxicology,
agribusiness, sensory science, and food safety.
2. To share experimental methods and improved teaching
techniques.
3. To announce job vacancies for food science and technology
professionals in all relevant fields.
4. To provide an opportunity for food science and technology
professionals to post resumes of up to 500 words.
5. To make available, and answer questions about, abstracts
of papers for publication or presentations.
6. To announce professional meetings, conferences, courses,
events, etc.,
world wide
7. To discuss general areas of interest inside food science
and technology.
Postings are welcome from food science and technology
professionals, as well as from any others seeking advice or
information on
these subjects. No posting may offer for sale or hire, or
request payment for, goods, services or information
Please make sure that your post is related to the above goals
the newsgroup. There are lots of other food related newsgroups and
some of them may be better for your post. Some of these groups are:
rec.food-veg,
II. A LIST OF FOOD SCIENCE RELATED WEB SITES
The following is a list of food science related web sites. Some
of these may be of interest to food scientists reading this group.
This list has been created in an effort to bring food scientists
closer together on the internet. If you find a site that is not
mentioned in this list please email Paul King at
&mailto:& or Ralph Blanchfield at
&mailto:jralphb@easynet.co.uk&
1.ACADEMIC SITES -
There are many food science/edu web pages. This list does not
include every one. However, from these sites, one can link to many
more food science/academic related sites. This list will be updated on
a regular basis. Though the list is alphebetized, the words
'University' or 'University of' will be ignored in the
alphabetisation.
In addition, the web sites are sorted by country, as far as 1)
the available information, and 2) the country code of the web site
will allow. This is in light of the fact that the number of websites
suggested by our subscribers have grown considerably over the past
while, and some logical ordering is necessary. If your mailer, news
reader or text viewer can do a case-sensitive string search, you will
find that the spellings of the countries are capitalised.
AUSTRAILIA
Queensland University:
University of Ballarat:
Graz Univ of Technology, Div of Fd Chem:
University of British Colombia:
Acadia University:
University
of Alberta:
University of Guelph:
University of Manitoba:
McGill University:
Memorial University of Newfoundland
(MUN) Aquaculture program:
Dalhousie University Food Sci and Tech:
University of Saskatchewan:
Royal Vetarinary and Agricultural University:
University of Helsinki:
University of Hohenheim:
University of Karlruhe:
Technical University of Munich:
Agricultural University of Athens:
University College:
Bologna University:
University of Milan: http://imiucca.csi.inimi.it/~distam/distam1e.html
West Indies University:
THE NETHERLANDS (HOLLAND)
Wageningen University:
NEW ZEALAND
University of Auckland:
Lincoln University:
Massey University:
University of New South Wales:
University of Otago:
NORTHERN IRELAND
Queen's University:
SWITZERLAND
Swiss Federal Institute of Technology:
Institute of Agrochemistry and Food Technology:
Lund University (Fd Eng):
SWITZERLAND
Swedish University of Agricultural Sciences:
Swiss Federal Institute of Technology (Zurich):
UNITED KINGDOM
University of Huddersfield:
University of Leeds:
University of Nottingham:
Oxford Brookes University:
University of
University of Strathclyde:
University of Surrey:
York University:
UNITED STATES
Arizona University:
Brigham Young University:
California Polytechnical University:
Clemson University:
University of California at Davis:
University of Colorado:
Cornell University:
University of Delaware:
University of Florida:
University of Idaho:
University of Illinois:
Kansas State University:
University of Kentucky:
Louisiana State University:
University of Maine:
University of Maryland:
University of Massachusetts:
Michigan State University:
University of Minnesota:
Mississippi State University:
University of Missouri:
North Dakota State University:
University of Nebraska:
Oklahoma State Animal Sciences):
Ohio State University: &
Oregon State University:
Penn State University:
University of Rhode Island:
Purdue University:
Rutgers University:
Texas A&M FS and Engineering:
University of Wisconsin: http://uwrf.edu/food-science/welcome.html
Virginia Tech: http://www.fst.vt.edu/files/
Washington State University:
Wayne State University:
2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY:
ACCESSING THIS FAQ THRU THE WEB
SUNSITE.ORG.UK: By entering the complete name of this newsgroup on a
web search form at Google Groups &&, you
may access all past postings in this (or any) newsgroup. The listings
of the postings will be in reverse chronological order. Where you see
the subject line of this FAQ, follow that link, and the result is a
copy of our FAQ, but with a differnce: All of the web links mentioned
in FAQ 1/1 become LIVE web links. Thus, if you access this FAQ posting
via DejaNews, all of the links mentioned below become live links which
can be followed to academic, commercial, or government sites
worldwide. The same is true on any other posting where a user may make
a passing mention of a web site.
The official place of the most up-to-date FAQ is stored at MIT:
It is better than DejaNews in that the FAQ is in the three parts that
you need not press any icons for the next screenful
and any mentioned links are still live, meaning you can use
their copy of our FAQ on Netscape to jump to an y site on the internet
that we have listed. This service is provided to us via the University
of Oxford. DejaNews can still be useful to look at past postings.
This list will also be updated from time to time.
Agriculture and Agri-Food:
American Association of Cereal Chemists:
Australian Institute of Food Science and Technology Inc.:
Australian Institute of Food Science & Technology (AIFST):
Beer Info Source:
BUBL Food Science Links:
Burnaby Cook-Chill Production Center:
http//www.infinity.ca/foodinfoburnaby/
Canadian Institute of Food Science and Technology:
Canadian Org. of Nutritional Education: http://www.hpb.ca:8080/ CanWine:
Center For Disease Control:
Center for FS and Nutrition Research:
Center for Science in the Public Interest:
Chemistry & Industry Magazine: &http://ci.mond.org& Code of Federal
Regulations:
Codex Alimentarius:
Consumer Information
Culinary Arts and FS Career
DejaNews Website:
Dept. Of Agriculture and Rural Development
(N. Ireland):
Ed Blonz's FS site list:
FDA Center for Food Safety and Applied Nutrition:
Federal Trade Commission (USA): http://www.ftc.gov Food and Agricultural
Policy Research Institute:
Food and Nutrition Information Center:
Food Chemical News Homepage: /fcn/titlepg.htm
"Food Dude" browser (USA):
Food Engineering - R. Paul Singh:
Food Law Page:
Foodnet (Canada):
Food Navigator:
Food Science Australia:
Food Science and Technology International (Journal):
Food Science Central:
Food Science FAQ on HTML:
Food Science Jobs:
Functional Foods For Health:
Garden State Labs HACCP Page:
IFIC Foundation:
Journal of Food Science:
Institute of Food Science and Technology (IFST):
Integrated Crop Management:
International Food Data Systems Project (FAO):
Institute of Food Research: http://www.infrn.bbsrc.ac.uk/ Institute of
Food Science & Technology (IFST):
of Food Technologists (IFT):
International Food
Information Council: http://ificinfo.health.org/homepage.htm Internet
Resources for FS & Technology CSIRO, Australia:
Leatherhead Food Research Association:
Maize Genome Database:
Morbidity and Mortality Reports:
National Science Teacher's Association:
National Food Safety Database:
National Council Against Health Fraud:
New Zealand Institute for Crop and Food Research:
New Zealand Institute of Food Science and Technology:
Nutrient Database:
Post-Harvest Horticultural Links (FS and Food Safety):
Sean Doyle's Food Science Page:
Singapore Institute of FS&T:
Society of Chemical Industry: http://sci.mond.org
SoyBean Site, the Illinois Soybean Association:
Soybeans: Strategic Tools and Resources:
The World of Food Science (IFT and IUFoST):
Tufts University Nutrition Navigator:
University of California at Davis - Seafood Network Information Centre:
USDA Home Page:
USDA Food and Nutrition Information Center:
USDA Food Composition Tables:
rm.umd.edu/EdRes/TopicgrEnv/USDA/USDAFoodCompositionData
USDA Nutrient Values of Foods:
USFDA HACCP Page:
US National Center for Health Statistics:
Veggies Unite:
Wild Blueberries:
http://www.ee.pdx.edu/~timt/html/wine.html
3.FOOD COMPANIES
Campbell Soup Company:
&& Dole 5 A Day
&& Frito-Lay
&& Gerber Baby food:
&& Hershey:
&& Kellogs:
&& Mars' M&Ms Homepage
&& McCormick and Co.
&& Monsanto:
&& Nabisco:
&& Quaker Oats:
&& The Snack food Association:
&http://www.usii.net/sfa/& NutraSweet:
* If anyone knows of any other web sites, email: Paul King at
&& or Ralph Blanchfield at
&mailto:jralphb@easynet.co.uk&
4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-
BEEF-L: A mailing list and discussion group for beef specialists
in university, government and commercial activities.
CANWINE: is an unmoderated mail discussion group formed to look
at the whole spectrum of Canadian wines and the Canadian wine
industry. To subscribe to CANWINE, send the message (no subject
line): subscribe canwine to:
CHAPHALL: The Chappel-Hall Books mailing list. Chappell-Hall is
a publishing company that publishes food science books, among others.
Send an email with the message "subscribe chaphall-fst [your email
address]" to:
example: subscribe chaphall-fst
DNH-PILOT The Diet, Nutrition and Health project mailing list
covers sociology, food science and technology, agricultural economics
and psychology. Researchers in academic institutions across the
European Union, hopefully together with industrial partners and with
some external funding, are involved. To subscribe send email to:
FDMKTNEWS-MG Once a month you get a short summary of prices and
availability of foods in the US. Sometimes, comments on new
regulations, etc. Send email to: , with the
message: subscribe fdmktmews-mg Food-for-thought ] This list is
primarily intended as a forum for discussions on all aspects of food
and eating across different disciplines. The list also provides a
bulletin board for notices of meetings, employment opportunities, new
publications etc.
FISH: To subscribe to the Fish Mailing List, send email to
&& with one of the following
commands in the body of the message. You may leave the subject line
blank. To subscribe to the Fish Mailing List enter "subscribe fish"
(excl using quotes) in the body of your email to them. For a list of
other commands and subscription options enter: "help" in the body of
your email. If your mailer adds a signature, then you need to include
the word "end" at the last line of your message body . Commands in the
Subject line are NOT processed.
&mailto:majordomo@.sg&
FOOD-COMP: This is a list dealing with food composition and data:
Subscription (handled manually)
Articles: &&
FOODENG A list for discussion and announcements on food
engineering topics and events.
Subscription (automatic): &&
with the body of message reading only: "SUBSCRIBE FOODENG yourname".
Articles: &&
FOOD-FOR-THOUGHT is a forum for discussion on all aspects of
food, and a bulletin board for relevant announcements. Send articles
to: && Subscription (automatic):
&mailto:mailbase@mailbase.ac.uk& with the body of message containing
only: "JOIN FOOD_FOR-THOUGHT yourname"
FOOD-LAW : to discuss latest developments in food law and
regulatory issues and to share course outlines and curricula. The
subscribe instructions are: "send the comand: "subscribe food-law
&your name&" as the only text of an e-mail message to
&& Articles:
FOODSAFE This is a mailing list and discussion group for food
specialists in city, county and other settings. Food safety alerts are
posted to this list when appropriate. The subscribe instructions are:
send the command: "subscribe foodsafe yourname youremail" as the body
of your e-mail message to:
&& Articles
(Members only):
FOODWINE Designed to facilitate discussion among those seriously
interested in the academic study of food and its accompaniments in the
1990's. Send a subscription request to:
J-FOOD-L Discussion of Japanese food, exchange of recipes.
OZWINE Wines of Australia and New Zealand. To subscribe to
OZWINE, please send the following command in the body of your email
letter to && With "subscribe ozwine
&your name&" being the only text of your email.
IFT : This is intended for IFT Food Science Communicators and
other food scientists and technologists approved by the group. Its
purpose is to permit very rapid dialogue on fast-breaking public and
media issues affecting the food science and technology profession.
FOODSCI. This is a closed list, restricted to academic food
science administrators (department chairs, heads, deans or
directors). Only they may subscribe (and hence receive e-mails), but
anyone can post to it. It is intended to enable a single notice to be
sent to them all simultaneously.
FOOD & NUTRITION SPECIALISTS: &&
NUTRITIONAL EPIDEMIOLOGY: &mailto:nutepi@db0tuill.bitnet&
5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS
The purpose of this section is to provide information on recommended texts
and reference books which would be useful to both food scientists and non
food scientists. The people recommending these books are the subscribers
to . I will accept corrections and new submissions on
an ongoing basis.
The format of these entries are loosely based on the Journal of Food
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.
Where you would normally see "food" as part of the "SUBJECT" field, as in
"food additives" or "food chemistry", the word "food" is dropped.
ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the
Chemical Analysis of Foods. 1st edition. Boston: Jones and
Barlett. ISBN 0-. This is an excellent introduction to
the field, and a good "refresher" even for more experienced food
ANTIMICROBIALS: Davidson, P.M. and Branen, A.L.(1993).
Antimicrobials in Foods. 2nd ed. New York: Marcel Dekker. ISBN
ADDITIVES: Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
Food Additives. New York: Marcel Dekker. ISBN 0-.
BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd
ed. Benjamin-Cummings. ISBN? Very good, very mechanistic general
biochem textbook.
BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed. Freeman
(?). ISBN? Less mechanistic, but it's pretty much the standard in
many medical schools.
CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.
Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from
German by Dr D Hadziyev. Title in German: Lehrbuch der
Lebensmittelchemie (2nd edition).
CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York:
Marcel Dekker. ISBN (Hard) 0-; (Soft) 0-.
Pretty much the standard food chemistry textbook in Food Science
departments in the United States and Canada.
MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food
Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-.
539 pp. Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food
Preservation. Part 3:Contamination and spoilage. Part 4:Foods and
Enzymes Produced by Microbes. Part 5:Foodborne disease. Part
6:Sanitation, control, and inspection.
NUTRITION: Newstrom, Harvey(1993). The Nutrients Catalog.
Jefferson, North Carolina: McFarland & Company, Inc.
Hardbound, 538 pages, 2&3 columns of 8-point type, 5 appendices,
index, $65.00. Monologs on 39 vitamins (subdivided into 185
different chemicals), 43 minerals, 24 aminos, and 6
macronutrients. covering nutrient names, classifications,
different chemical forms, deficiency symptoms, side-effects,
toxicity symptoms, inhibiting factors, helping factors, food
sources with measured content levels, +/- variance in content
measurements, possible application uses, nutritional dosages,
therapeutic dosages, experimental dosages, toxic dosages, 11
different versions of the USRDA and related regulations, and
special warnings.
ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986).
Organic Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN:
0-534-05088-3.
GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An
encyclopedia of chemicals, drugs, and biologicals. 11th Edition.
Rahway, NJ: Merck & Co. ISBN: -X. Contains extensive
information on just about every organic compound for which there
is either a use for, or a topic of scientific interest.
6. BOOK PUBLISHERS' WEB SITES
Aspen Publishers
National Academy Press
III. A LIST OF COMMON ABBREVIATIONS
It is not expected that you know and use all of the abbreviations
listed below. This list should be used as a reference in the event you
come across abbreviations that confuse you, or can't remember.
They include names of organisations, scientific abbreviations,
common chemical symbols, derived largely from the Merck Index.
References given in braces {}. Where {Stryer} appears, refer to
Lubert Stryer's _Biochemistry, _ 2nd Edition (Freeman). Where no
reference appears the shorthand is suggested by the author. For
suggestions and additions email to &&. For brevity
all except the most common organic compounds are left out. Also left
out are most of the
both metric and Imperial.
Also not included on this list are the generic abbreviations for
the Internet, such as BTW, IMHO, or RTFM. You can get those in
newsgroups of the "news.*" hierarchy, notably news.answers,
, and for further help on these and other
matters having strictly to do with the internet, post your queries to:
ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in
past on the matter of the transmission of superscripts and subscripts
over the Internet. Since we are all limited to the ASCII character
set, one cannot easily change typeface or fonts in a way that would be
transmittable in the bodies of email messages or news messages. A case
in point is the variable which reports the "heat effect" or
"sterilisation effect" of a thermal process, called F. F is usually
reported in the context of two other variables, z (the change in
temperature needed for a tenfold increase in the amount of bacterial
spores killed), and T (the core temperature of the can). In normal
circumstances, we would write F with z as the superscript and T as the
subscript. If we followed the old conventions used in this FAQ for
reporting F, we would have to write: F^z_T, which appears illegible.
Instead, we suggest a new convention which will make things clear for
everyone. Report your variable with your parameters "spelled out" in
parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII
character set also has no "degree" symbol, these have to be "spelled
out" as well. The abbreviation for "degrees Celsius" was taken from
the list below.
Exponent (as in 6.022x10^23, i^(-1/2), e^k)
Subscript (as in E_p (potential energy))
as below to separate
abbreviations
(as in UDP/UMP/UTP); per (as in km/h)
Ap proportional to
Not equal to {C++ programming convention}
Equivalent {C++ programming convention}
Not equivalent
Greater than
Much greater than
Less than (the Pac Man always eats the larger value :-) &&
Much smaller than &=
Greater than or equal {programming
convention} &=
Less than or equal {programming convention} +/-
Plus or minus (note the special use of the slash) ||
Parallel !
Factorial @
At (as in "500g of lettuce @
$0.45/kilogram") * or x
Multiplication
A A absorbance (extinction) {Merck}; The
conjugate acid of an acid-base pair
A Acetic {Merck}
Anhydrous Acetic Acid
Acetic Acid {Merck}
Ethyl Acetate {Merck}
Acetyl CoA Acetyl coenzyme A
Acyl coenzyme A
American Chemical Society {Merck}
Adenosine diphosphate
Australian Institute of Food Science & Technology
Alcohol(ic); E Ethyl Alcohol {Merck}
Alkali(ne)
Adenosine Monophosphate
Amount(s) {Merck}
American Type Culture Collection
at atmoshperic
Adenosine triphosphate
Adenosine triphosphatase
Atomic weight
Water activity
Asparagine or aspartic acid {Stryer}; The conjugate base of
an acid-base pair
Biotechnology and Biological Sciences Research Council (UK)
at &temp& {Merck}
British Pharmacopeia {Merck}
British Pharmaceutical Codex {Merck}
Biochemical oxygen demand {Merck}
Bovine Serum Albumin
Bovine Spongiform Encephalopathy
British thermal units
Calorie(s)
Calculate(d) {Merck}
Cyclic AMP
Cubic centimeter (milliliter)
Cytidine 5'-diphosphate
Compare (confer) {Merck}
Cyclic GMP
Carbohydrate
Color Index (British) {Merck}
Curie {Merck}
Canadian Institute of Food Science & Technology
Carboxymethylcellulose {cf Merck: CM-cellulose}
Cytidine 5'-monophosphate
Central Nervous system
Coenzyme A
C Concentration {cf Merck: concn}
Heat capacity, constant pressure
Chemically pure {Merck}
C critical-point drying
Cytidine 5'-triphosphate
Heat capacity, constant volume
Density {Merck}
dextrorotatory {Merck}
12th Decimal Reduction
Degrees Celcius
Degrees Fahrenheit
degrees Kelvin
degrees Roentgen
Derivative
Department of Fisheries and Oceans (Canada)
Dilute(d) {Merck}
Deoxyribonucleic acid
Deoxyribonuclease
Dimethylsulfoxide
Degree of polymerisation
Double stranded
Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23)(see
also the entry for ^ )
Entgen (German for opposite) in naming cpds
African Federation of Food
Science & Technology
Edition {Merck}; editor
Editors {Merck}; editions
Effective dose
Ethylenediaminetetraacetic
acid. Also: E
E and Versene Acid. {Merck}
European Federation for Food Science & Technology
For example (exempli gratia) {Merck}
Enzyme-linked immunosorbent assay
Environmental Protection Agency (of the United States)
Equation {Merck} equilib
Equilibrium {Merck} equiv
Equivalent Et-
Ethyl et al
And others (et alii) {Merck}
E Ethyl Alcohol evap
E evaporation
{cf. Merck: evapn} EU
European Union (was the European Common
The Sterilisation Effect (see notes above on scripting) FAC
Food Advisory Committee (of the United Kingdom) FAO
and Agriculture Organisation (of the United Nations) FAQ
Frequently-asked question file (this file) fd
Freeze-drying FDA
Food and Drug Administration (of the US; also
USFDA) FD&C
The US Food, Drug, and Cosmetic Act {Merck} ff
Pages following (as in "see page 23, ff") FIFSTA
Federation of
Institutes of Food Science & Technology of
Australia and Southeast Asia
Freezing Point
Flavoprotein
Food Science
Fourier Transform(ation)
Glucose phosphate
Glyceraldehyde-3-phosphate
Glucose-6-phosphate
Gamma aminobutyric Acid
Gas chromatography/ Gas Chromatograph
Guanosine-5'-Diphosphate
Gastrointestinal (tract)
Gluconic Acid {Merck}
Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good
Manufacturing Practice
Guanosine-5'-Triphosphate
Hazard Analysis Critical Control Point
Hazard and Operability Studies
Hemoglobin
Carbon Monoxide Haemoglobin
Oxyhaemoglobin
High-density lipoprotein
High-Pressure (performance, power) Liquid Chromatography
Human Serum Albumin
Health and Welfare Canada
International Agency for Research on Cancer {Merck}
Interstate Commerce Commission (USA) {Merck}
Inosine-5'-diphosphate {Merck}
T that is to say (id est) {Merck}
Isoelectric Focusing {Merck}
International Food Information Council
Institute of Food Science & Technology of Ireland
Institute of Food Science and Technology
Intragastric
Inosine-5'-monophosphate {Merck}
Including {Merck}; included
Internal Organisation for Standardisation {Merck}
An extension of GMP (which see) and TQM (which see),
expanded to an internationally recognised set of quality
control standards through improved documentation systems.
Inosine-5'-triphosphate {Merck}
International Unit
International Union of Chemistry {Merck}
International Union of Food Science & Technology
International Union of Pure and Applied Chemistry
Intravenous
levorotatory
Lethal Concentration {Merck}
LC for 50% of animals tested
Lethal Dose {Merck}
LD for 50% of animals tested
Low-Density lipoproteins
Common logarithm (Base 10)
Base n logarithm, where n is a base number (as in log2) loi
Limit of impurities {Merck} ln
Natural logarithm LPS
Lipopolysaccharide
Concentration {Merck}
Ministry of Agriculture, Fisheries, and Food (of the UK)
M maxima {Merck} Mb
Myoglobin MbO2
Oxymyoglobin {Merck} MCA
Manufacturing Chemists Association
Microgram mCi
Millicurie Me/Met
MetOH/MeOH M methyl alcohol mfg/mfr
manufacturing {Merck} min
M minutes MLD
lethal dose MO
M Molecular Orbital MOA
Ministry of Agriculture (Canada) MOEE
Ministry of Environment
and Energy (Canada) mp
Melting point ms-
(internally compensated) {Merck} MS
Mass spectrometry mw
Molecular weight
The Omega carbon (as in n-6 for "omega-6"); Avogandro's
number of moles (as in PV=nRT).
Nicotinamide adenine dinucleotide (reduced)
NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced)
National Bureau of Standards (USA)
National Council Against Health Fraud (USA)
National Collection of Type Cultures (USA)
NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside
National Institute for Occupational Safety and Health
Nanometers
Nuclear Magnetic Resonance
National Research Development Corporation (USA) {Merck}
Non-Steroidal anti-inflammatory drugs {Merck} NSC
National Service Center (USA) {Merck} NSERC
National Science and
Engineering Research Council (Canada) NSF
National Science
Foundation (USA) NZIFST
New Zealand Institute of Food Science &
Technology
O denoting attachment to an oxygen atom {Merck}
Oxaloacetate
Optical density
Occupational Health and Safety Act (USA) {Merck}
Para-Aminobenzoic Acid
Polyacrylamide gel electrophoresis
The negative base-10 log of the H+ concentration
negative base-10 logarithm of the equilibrium
K, for the reaction in question.
Parts per billion
Parts per million
Precipitate(d)
Glutamine {Stryer}; Coenzyme Q (ubiquinone)
Quality Assurance
Quality Control
which see (quod vide) {Merck}
Arginine {Stryer}; Un alkyl group
Rectus (Right) (naming groups around a central carbon)
Radioimmunosorbent test {Merck}
Ribonucleic acid
Heterogenous nuclear RNA
Messenger RNA
Nuclear RNA
Ribosomal RNA
Small Nuclear RNA
Transfer (soluble) RNA
Ribonuclease
Recommended Nutrient Intakes for Canadians
Registry of Toxic Effects of Chemical Substances
symmetrical
Serine {Stryer}; S denoting attachment to S
Sinister (left) (Opposite of R) {Merck}
Subcutaneous
Sodium Dodecyl Sulfate
S attachment to secondary carbon
Specific gravity
International System of Units
S solubility
Single stranded
Standard Temperature and Pressure
Symmetrical
Threonine {Stryer}; Temperature
TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck}
Thermal death time (for MO's (which see))
Temperature
T denoting attachment to tertiary carbon
tris(hydroxymethyl)aminomethane
Total-Quality Management
UDP/UMP/UTP Uridine di/mono/triphosphate
UK Federation for Food Science and Technology
United States Dispensatory {Merck}
United States Department of Agriculture {Merck}
The United States Food and Drug Administration (also FDA)
United States Pharmacopeia {Merck} uv
Ultraviolet
Very Low-Density Lipoproteins
% Volume in volume {Merck}
World Health Organisation (United Nations)
% Weight in volume {Merck}
% Weight in weight {Merck}
Glutamine or glutamic acid {Stryer}; Z-Value - the change
temperature needed to change TDT by a factor of 10.
Zusammen (German for together) - or "Zame Zide" from my
organic chemistry days :-) {Merck}
**************************************************************************
END OF FILE 1/3
CONTINUED ON FILE 2/3
------- End of forwarded message -------
Comment about this article, ask questions, or add new information about this topic:
Send corrections/additions to the FAQ Maintainer:
(Paul E. J. King)
Last Update March 27 2014 @ 02:12 PM