History of food chemistry The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others. For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
A chancre (/ËÊaeÅkÉr/ ËÊÃ¦ÅKÉR-shang) kÉr is a painless (ulceration) sore most commonly formed during the primary stage of. syphilisifferences between the conditions chancre and chancroid 1  : Chancre is a lesion typical of infection with the bacterium that causes syphilis, Treponema pallidum. 2  Chancroid is a lesion typical of infection with the bacterium Haemophilus ducreyi. 3  Chancres are typically painless, whereas chancroid are typically painful.
Pancreatitis is a condition characterized by inflammation of the pancreas. 1  The pancreas is an abdominal gland situated behind the stomach in the upper abdomen. 2  The main function of the pancreas is to secrete hormones and enzymes that help with digestion and regulate blood sugar (glucose) metabolism.ancreatitis is categorized as being either acute or chronic. 1  Acute pancreatitis generally develops suddenly, and it is usually a short-term (a few days to weeks) illness that typically resolves with appropriate medical management.