5.The Comprehensive Pan African Dictionary of the 21st Century and Beyond

	A	B	C	D
1	ITEM NO.	ENGLISH LANGUAGE TERM	EXPLANATION OF MEANING	TJIKALANGA EQUIVALENT TERM OR PHRASE
2	1	abalone	A large edible marine mollusk characterized by a single shell and tender, flavorful flesh.
3	2	abboccato	A term used to describe a wine that is slightly sweet or off-dry.
4	3	ABC protein	A protein complex involved in the transport of nutrients across cell membranes.
5	4	abetalipoproteinaemia	A rare genetic disorder that affects fat absorption and metabolism.
6	5	abiu	A tropical fruit with a smooth, yellow skin and sweet, custard-like flesh.
7	6	absinthe	A highly alcoholic, anise-flavored spirit, often associated with a green color.
8	7	absolute alcohol	Pure ethyl alcohol, often used as a solvent or in the production of alcoholic beverages.
9	8	acarbose	A medication used to treat diabetes by inhibiting the digestion of carbohydrates.
10	9	acaricides	Substances or chemicals used to kill or control mites and ticks.
11	10	ACAT	Abbreviation for "acyl-coenzyme A: cholesterol acyltransferase," an enzyme involved in cholesterol metabolism.
12	11	accelase	A brand name for an enzyme preparation used to enhance the fermentation process in brewing.
13	12	accelerated freeze drying	A technique that combines freezing and vacuum drying to rapidly remove water from food products.
14	13	Acceptable Daily Intake	The estimated amount of a food additive that can be consumed daily without adverse effects.
15	14	accra	A type of deep-fried dough ball or fritter commonly found in Caribbean cuisine.
16	15	ACE	Abbreviation for "angiotensin-converting enzyme," an enzyme involved in blood pressure regulation and fluid balance
17	16	acerola	A small, cherry-like fruit from a tropical American shrub, rich in vitamin C and often used in the preparation of juices and preserves.
18	17	acesulphames	Artificial sweeteners that are acesulfame salts, commonly used as sugar substitutes due to their intense sweetness and low-calorie content.
19	18	acetanisole	A chemical compound with a sweet, vanilla-like odor, often used as a flavoring agent in food and beverages.
20	19	acetic acid	A clear, pungent liquid, also known as vinegar, used for culinary purposes as a condiment or preservative.
21	20	acetoacetate	A ketone body produced during the breakdown of fatty acids in the liver, often used as an energy source by the brain and muscles.
22	21	Acetobacter	A genus of bacteria that plays a significant role in the production of vinegar through the fermentation of ethanol.
23	22	aceto dolce	An Italian culinary term meaning "sweet and sour," typically used to describe a sauce or dish with a combination of sweet and tangy flavors.
24	23	acetoin	A colorless liquid with a buttery aroma, naturally occurring in various foods and used as a flavoring agent.
25	24	acetomel	A type of ancient Greek beverage made by combining honey and vinegar, often diluted with water.
26	25	acetomenaphthone	A synthetic compound with a nutty odor, commonly used as a flavoring agent in food products.
27	26	acetone	A volatile and flammable liquid commonly used as a solvent, found naturally in the human body in small amounts and produced during metabolism.
28	27	acetylated monoglyceride	A food additive derived from monoglycerides, used as an emulsifier and stabilizer in various processed foods.
29	28	acetylcholine	A neurotransmitter that plays a crucial role in the transmission of nerve impulses and muscle contraction.
30	29	acetylene	A colorless gas used in the food industry for ripening fruits and vegetables, as well as in welding and lighting applications.
31	30	acha	A type of grain or cereal crop, also known as fonio, commonly grown in parts of West Africa and used for making porridge or couscous.
32	31	achalasia	A disorder characterized by the inability of the lower esophageal sphincter to relax, causing difficulty in swallowing food.
33	32	achene	A small, dry fruit with a single seed, typically found in composite flowers such as daisies and sunflowers.
34	33	ACH index	An abbreviation for "atherogenicity index," a numerical value used to measure the potential of a food or diet to promote atherosclerosis.
35	34	achira	A starchy tuberous root, also known as Canna edulis, cultivated in South America and used as a food source.
36	35	achlorhydria	A condition characterized by the absence or low production of hydrochloric acid in the stomach, often leading to impaired digestion.
37	36	acholia	The absence or deficiency of bile secretion, resulting in the absence of color in feces and urine.
38	37	achromotricia	The condition of having white or colorless hair due to the absence or loss of pigment.
39	38	acid	A substance that, when dissolved in water, releases hydrogen ions, has a sour taste, and can turn litmus paper red.
40	39	acid, gastric	The hydrochloric acid secreted by the glands in the stomach, aiding in the digestion of food and providing an acidic environment for enzymes to function properly.
41	40	acid drops	Small, sweet, and sour confectionery that contains acids for a tangy taste sensation.
42	41	acid foods	Foods that have a high acid content, often referring to those with a low pH level, such as citrus fruits, tomatoes, and vinegar.
43	42	acidity	The level of acid present in a substance, often measured using pH scale, where values below 7 indicate acidity.
44	43	acidity regulators	Substances used in food processing to control and maintain the desired level of acidity, enhancing flavor and shelf life.
45	44	acid number	A measure of the quantity of free fatty acids in a fat or oil, determined by the amount of potassium hydroxide required to neutralize them.
46	45	acidophilin	A protein found in milk that aids in the digestion of lactose.
47	46	acidophilus therapy	The use of Lactobacillus acidophilus bacteria or products containing them to restore and maintain a healthy balance of intestinal flora.
48	47	acidosis	An abnormal increase in acidity in the body fluids, often caused by the accumulation of acids or the loss of alkaline substances.
49	48	acids, fruit	Organic acids naturally present in fruits, contributing to their characteristic flavors and tartness.
50	49	acidulants	Food additives, such as citric acid or malic acid, that are used to enhance the acidity of foods or beverages.
51	50	ackee	A tropical fruit native to West Africa, characterized by its bright red or yellow skin and creamy flesh, but it can be toxic if not prepared properly.
52	51	acne	A common skin condition characterized by the presence of pimples, blackheads, and whiteheads, often caused by hormonal changes or bacterial infection.
53	52	acorn	The fruit of the oak tree, typically small and oval-shaped, consisting of a hard shell enclosing a seed (nut).
54	53	ACP	Acyl carrier protein, a small protein that plays a vital role in fatty acid synthesis and transport in living organisms.
55	54	acrodermatitis enteropathica	A rare inherited disorder characterized by the impaired absorption of zinc, resulting in skin inflammation and gastrointestinal issues.
56	55	acrodynia	A condition primarily affecting infants and young children, marked by pink discoloration of the hands and feet, caused by mercury poisoning.
57	56	acrolein	A pungent, volatile compound with an irritating odor, formed by the thermal degradation of fats and oils, and found in cigarette smoke.
58	57	ACTH	Abbreviation for adrenocorticotropic hormone, a hormone produced by the pituitary gland that stimulates the release of cortisol.
59	58	actin	A protein that plays a vital role in muscle contraction and is also present in other types of cells, contributing to their structure.
60	59	actinidain	A proteolytic enzyme found in kiwi fruit, capable of breaking down proteins during digestion.
61	60	activators	Substances or compounds that enhance or facilitate the activation or functioning of certain enzymes or biochemical processes.
62	61	actometer	An instrument used for measuring motor activity or movement, commonly employed in research studies related to physical activity.
63	62	acute phase proteins	Proteins synthesized by the liver in response to inflammation or infection, serving as markers for the acute phase response.
64	63	acyl CoA	A compound formed when a fatty acid molecule is combined with coenzyme A, necessary for various metabolic processes, including fatty acid synthesis and degradation.
65	64	acylglycerol	A type of lipid composed of a glycerol molecule esterified with one or more fatty acids, serving as a major component of triglycerides.
66	65	ADA	Abbreviation for adenosine deaminase, an enzyme involved in the breakdown of adenosine and deoxyadenosine in cells.
67	66	adai	A traditional Indian pancake made from a mixture of lentils and rice, typically served as a nutritious and protein-rich breakfast dish.
68	67	adaptogens	Substances, often derived from plants, that help the body adapt to physical and mental stressors, promoting overall well-being.
69	68	additive	A substance added to food during processing or preparation to enhance its flavor, texture, appearance, or shelf life.
70	69	adenine	A nitrogenous base that forms a building block of DNA and RNA molecules, playing a crucial role in genetic information transfer.
71	70	adenosine	A nucleoside composed of adenine and ribose, participating in various physiological processes, including energy transfer and cellular signaling.
72	71	adequate intake	The recommended average daily intake of a nutrient, established to meet the nutritional needs of most individuals in a specific population or age group.
73	72	ADHD	Abbreviation for attention deficit hyperactivity disorder, a neurodevelopmental disorder characterized by inattention, hyperactivity, and impulsivity.
74	73	ADI	Abbreviation for acceptable daily intake, the estimated amount of a food additive that can be safely consumed on a daily basis throughout a lifetime.
75	74	adipectomy	A surgical procedure involving the removal of adipose tissue or fat deposits from specific areas of the body, typically for cosmetic purposes.
76	75	adipocyte	A specialized cell found in adipose tissue that stores energy in the form of triglycerides, plays a role in metabolism, and influences hormonal regulation.
77	76	Adipocytokines	Proteins secreted by adipose (fat) tissue that act as signaling molecules, regulating various physiological processes in the body.
78	77	Adiponectin	A hormone produced by adipose tissue that plays a role in regulating glucose levels and fatty acid breakdown, thus influencing metabolism.
79	78	Adiponutrin	An enzyme found in adipose tissue that is involved in triglyceride (fat) metabolism, contributing to the storage and release of fatty acids.
80	79	Adipophilin	A protein present in adipose tissue that plays a role in lipid storage and transport within fat cells.
81	80	Adipose tissue	A type of connective tissue composed of fat cells (adipocytes) that store energy in the form of triglycerides, providing insulation and padding.
82	81	Adipose tissue, brown	A specialized type of adipose tissue containing a higher density of mitochondria, which generates heat and helps regulate body temperature.
83	82	Adiposis	Abnormal accumulation of fat in the body, resulting in increased body weight and adipose tissue mass.
84	83	Adiposity	The degree of fatness or excess body fat in an individual, often measured by body mass index (BMI) or body fat percentage.
85	84	Adipostat	A hypothetical regulatory mechanism that controls the amount of adipose tissue and body fat in response to energy balance and metabolic signals.
86	85	Adipsia	A medical condition characterized by the absence or lack of thirst, leading to reduced fluid intake and potential dehydration.
87	86	Adipsin	An enzyme produced in adipose tissue that plays a role in the breakdown of fat stores for energy production.
88	87	Adjunct culture	The practice of using a secondary culture, typically a non-starter or non-traditional microbial strain, in addition to the primary culture in food production processes.
89	88	Adlay	A type of cereal grain, also known as Job's tears, that is commonly used as food and in traditional Asian medicine.
90	89	Ad libitum	A Latin phrase meaning "at one's pleasure" or "as much as one desires," often used to describe the unrestricted consumption of food and drink.
91	90	Adoucir	A French culinary term meaning "to sweeten" or "to soften," often referring to the addition of sugar or a sweet ingredient to a dish.
92	91	ADP	Adenosine diphosphate, a nucleotide involved in cellular energy metabolism, particularly in the process of ATP (adenosine triphosphate) synthesis.
93	92	Adrenaline	A hormone and neurotransmitter, also known as epinephrine, released in response to stress or excitement, causing increased heart rate and blood flow.
94	93	Adsorbent	A substance or material with the ability to attract and hold molecules of other substances on its surface, often used in food processing or purification.
95	94	Adsorption	The process by which molecules of one substance adhere to the surface of another substance, forming a thin film or layer.
96	95	Adulteration	The act of adding impurities or inferior substances to a food or drink product, often to increase profits or deceive consumers.
97	96	advocaat	A rich, creamy liqueur made from eggs, sugar, and brandy, typically consumed as a dessert or used in cocktails.
98	97	aerobic	Relating to, or requiring, the presence of oxygen. In the context of exercise, it refers to activities that increase heart rate and breathing for an extended period.
99	98	Aeromonas hydrophila	A species of bacteria commonly found in water, soil, and aquatic environments, some strains of which can cause infections in humans and animals.
100	99	aerosporin	A broad-spectrum antibiotic derived from a specific strain of bacteria, effective against various types of infections.