a cultivated plant with thick green or purple leaves surrounding a spherical heart (or head) of young leaves. The leaves of a head of cabbage are eaten as a vegetable.
Latin name for cabbage - Brassica oleracea - includes several types of cabbage, and also broccoli, cauliflower, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi and kai-lan. Wild cabbage: Brassica oleracea var. oleracea; regular cabbage: Brassica oleracea var. capitata f, alba; savoy cabbage: Brassica oleracea var. capitata f, sabauda; savoy cabbage: Brassica oleracea var. capitata f, sabauda; red cabbage: Brassica oleracea var. capitata f, rubra; cone cabbage: Brassica oleracea var. capitata f, acuta

Rotting-flesh sickly-sweet smelling compound produced from amino acid lysine by microbes such as E. coli, Shewanella putrefaciens, Vibrio spp., and Morganella morganii.  Also known as  1,5-pentanediamine and pentamethylenediamine. 
Cadaverine is one of the best-characterized chemicals responsible for the "smell of death" (from decomposing, putrefying body) repelling most animals. Cadaverine levels are also associated with oral malodor, independently of the level of Volatile Sulfur Compounds.

​a kind of rich, soft, creamy surface-ripened cheese with a whitish rind, originally made from unpasteurized caw's milk near Camembert in Normandy, France. ​

The cheese is made by inoculating warmed milk with mesophilic bacteria, then adding rennet and allowing the mixture to coagulate. 

At the beginning of its ripening (48 hours), Camembert is crumbly and soft and gets creamier over time (usually 2-3 weeks). A genuine Camembert has a delicate salty taste.

Consumption of Camembert cheese increases Lactococcus lactis and Leuconostoc mesenteroides levels in the gut.

all floor or stair coverings in the house, usually made from thick woven fabric shaped to fit each room. 
Synthetic carpets are made from nylon fibers with a polypropylene backing. Of the chemicals released from carpet, most notable are styrene and 4-phenylcyclohexane (4-PC responsible for the ‘new carpet’ smell).
Carpeting and rugs made from natural materials, like wool, typically don't contain flame-retardants or stain-resistant chemicals and will naturally repel insects. 
Green Label carpets include Earth Weave's Bio-Floor, Woolshire, Helios and Bloomsburg. 

Orange colored root vegetable (although purple, red, white, and yellow varieties also exist) with a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot (straight tapering root forming the center from which subsidiary rootlets spring.), although the greens feathery leaves) are sometimes eaten as well. 
Most of the health benefits of carrots can be attributed to their beta carotene, fiber and antioxidant content. Carrots are also rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese.

plastic-like odor or smells like industrial strength cleaner, bathroom cleaner, kitchen cleaner, sulfurous and medicinal. 
Examples of compounds with chemical odor are methyl-p-xylene, (Z)-2-penten-1-ol  and fucoserratene  that smell like plastic, methanethiol and dimethyl sulfide - that could smell like gasoline. Isoprene in breath associated with problems in cholesterol metabolism could smell like new rubber tubing. 

Food prepared according to traditional Chinese recipes and techniques. 
Food prepared in Chinese restaurants usually has moderate amounts of saturated and trans fat (mostly from vegetable oils), no cheese, plenty of seafood, poultry, and vegetable dishes, but is high on salt and calories. Many restaurants are now eliminating MSG completely from their recipes and trying to decrease the sodium levels of their meals.

The staple foods of Chinese cooking include rice, noodles, and vegetables. The emphasis is on fresh, seasonal ingredients, beautifully balanced for color, texture, and presentation

Main cooking methods are stir frying, deep-frying, steaming, braising, red stewing or red-cooking, boiling, and roasting. Main cuisines are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.

Northern China food — salty, simple, less vegetables with wheat as the staple food. Food using wheat as its main ingredient, such as noodles and dumplings is prevalent there.
Western China food — hearty halal food with lamb the main meat
Central China food — spicy with a lot of seasonings
Eastern China food — sweet and light
Southern minority food — sour, and many minorities eat chilies every day

​Chinese dishes are famous for color, aroma, taste, meaning and appearance.
Most popular dishes are sweet and sour pork (or chicken), gong bao chicken, ma po tofu, wontons, dumplings, spring rolls, chow mein and Peking duck. 

Infectious bacteria, intracellular parasite of eukaryotic cells, almost always transmitted by sexual contact with an infected individual. C. trachomatis is the leading cause of sexually transmitted disease worldwide. It is also the leading cause of preventable blindness (caused by a chlamydia infection called trachoma) in the world. C. trachomatis is also one of the major causes of pelvic inflammatory disease (PID) and infertility in women.
Men usually have no symptoms, but infection can cause discharge from the penis, pain and burning during urination, infection or inflammation in the ducts of testicles, and tenderness or pain in the testicles. dysuria, frequency, and mucoid to purulent discharge. Clinical syndromes associated with C. trachomatis include epididymitis, proctitis, conjunctivitis, and Reiter’s syndrome. In women, C. trachomatis may produce no specific symptoms too, at least until the next menstrual period. The most common symptoms are mucopurulent discharge and fragility.  Some women develop salpingitis, endometritis, pelvic inflammatory disease (PID), acute urethral syndrome, bartholinitis, cervicitis, cervical dysplasia, conjunctivitis, perihepatitis, and arthritis. ectopic pregnancy and tubal factor infertility. It is associated with an increased risk for the transmission or acquisition of HIV and is also attributed to be a risk factor for the development of cervical carcinoma.