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Noun 1. The study of blood, the blood-forming organs, and blood diseases. Hematology includes the study of etiology, diagnosis, treatment, prognosis, and prevention of blood diseases that affect the production of blood and its components, such as blood cells, hemoglobin, blood proteins, and the mechanism of coagulation. ( 2. Branch of Biology that deals the study of blood and blood – forming organs. ( 3. A sub-specialty of Internal Medicine concerned with morphology, Physiology, and Pathology of the Blood and Blood-forming Tissues. (   Word origin: From the Greek αἷμα haima “blood” and...

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/hēm/ Noun 1. A chemical compound of a type known as a prosthetic group consisting of an iron ion contained in the centre of a large heterocyclic organic ring called a porphyrin, made up of four pyrrolic groups joined together by methine bridges. ( 2. The component of hemoglobin (and other hemoproteins) responsible for binding oxygen, consists of an iron ion that binds oxygen and a porphyrin ring that binds the globin molecules; one molecule binds one molecule of oxygen. ( 3. A complex red organic pigment containing iron and other atoms to which oxygen binds. ( 4. An iron-containing compound of the porphyrin class that forms the nonprotein part of hemoglobin and some other biological molecules. (Google Dictionary) 5. A family of proteins found in blood and milk and muscle and in plant seed....

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/ˈhēməˌglōbin/ Noun 1. The iron-containing oxygen-transport metalloprotein in the red blood cells of all vertebrates (with the exception of the fish family Channichthyidae) as well as the tissues of some invertebrates. Hemoglobin in the blood carries oxygen from the respiratory organs (lungs or gills) to the rest of the body (i.e. the tissues) where it releases the oxygen to burn nutrients to provide energy to power the functions of the organism, and collects the resultant carbon dioxide to bring it back to the respiratory organs to be dispensed from the organism. ( 2. The iron-containing substance in red blood cells that transports oxygen from the lungs to the rest of the body; it consists of a protein (globulin), and haem (a porphyrin ring with an atom of iron at its centre). ( 3. A red protein responsible for transporting oxygen in the blood of vertebrates. Its molecule comprises four subunits, each containing an iron atom bound to a heme group. ( 4. A hemoprotein composed of globin and heme that gives red blood cells their characteristic color; function primarily to transport oxygen from the lungs to the body tissues. ( 5. Four subunit globular oxygen carrying protein of the erythrocytes of vertebrates and some invertebrates. It is a conjugated protein containing four haem groups and globin. There are two alpha and two beta chains (very similar to myoglobin) in...

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Noun 1. Any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant (either fresh or dried), from a “spice”, a product from another part of the plant (usually dried), including seeds, berries, bark, roots and fruits. ( 2. Any green, leafy plant, or parts thereof, used to flavor or season food. ( 3. (slang, euphemistic) Marijuana. ( 4. In American botanical English the term is also used as an abbreviation of “herbaceous plant”. ( (Botany) 1. A plant whose stem is not woody and does not persist beyond each growing season. ( 2. Any vascular plant that never produces a woody stem. ( 3. Any seed-bearing plant that does not have a woody stem and dies down to the ground after flowering. (Google Dictionary) 4. Plant whose roots, leaves or seeds, etc. are used in medicine. ( Word origin: From Old French erbe “grass, herb, plant” (12c.), from Latin herba “grass, an herb, herbage,...

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