(1) It's also, clearly, the beginning of an annual TV tradition, a comforting pool of lamplit nostalgia amid all the sequins and celebrity hoo-hah, with Geoffrey Palmer flapping his jowls exasperatedly as he realises he's packed the wrong rectal tube.
(2) A five-compartment pharmacokinetic model was presented to elucidate the disposition of HAH and two products, HP and HPH.
(3) The pharmacokinetics of hydralazine acetone hydrazone (HAH), which is a metabolite of hydralazine (HP), was investigated after iv administration to rats.
(4) Here's Phil Powell: "All this hoo-hah about Alistair Cook reminds me of this superb tweet from Adam Hollioake …" Adam Hollioake (@adamhollioake) You are free to criticize athletes.
(5) And I think Stephen hummed and hah-ed in an embarrassed fashion.
(6) When 125I-HAHS-protein A was incubated with IgG, photolyzed, and cleaved, 27% of the label was transferred to the IgG heavy chain.
(7) The immunosuppressive effects of the halogenated aromatic hydrocarbons (HAHs), 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD), 2,3,4,7,8-pentachlorodibenzofuran (PeCDF), 2,3,7,8-tetrachlorodibenzofuran (TCDF), 1,2,3,7,9-PeCDF and 1,3,6,8-TCDF were investigated utilizing the Mishell-Dutton model for in vitro immunization.
(8) After a 5 h incubation, macrophages accumulated 2.3-fold more cell-associated radioactivity from HAH-125I-LDL complex than from [125I]acetyl-LDL.
(9) Calf carcass traits were evaluated for Simmental (S) x Hereford (H) and Angus (A) x H crosses in two-breed rotations and for straightbred H. Data were grouped into seven dam breed categories: straightbred Hereford (H), F1 S x H cows (SH), S x H cows of low percentage H (SHS), S x H cows of high percentage H (HSH), F1 A x H cows (AH), A x H cows of low percentage H (AHA) and A x H cows of high percentage H (HAH).
(10) In vitro degradation of HAH and formation of HP and HPH were investigated at pH 7.4 and 37 degrees C in the presence or absence of pyruvic acid.
(11) These differences suggest that the HAH:LAH ratio is, at any given time, greater in vivo than the same ratio measured in vitro.
(12) About 10% of the HPH formed was generated by the direct reaction of HAH with pyruvic acid, based on the rate constants estimated.
(13) Substantially less ATM was produced in the presence of low-affinity heparin, while a low molecular weight HAH, virtually inactive in accelerating T inhibition by AT, was unable to promote significant ATM formation.
(14) Plasma concentrations of HAH, HP, and hydralazine pyruvic acid hydrazone (HPH) were simultaneously determined by a specific HPLC method.
(15) In contrast, HAH (0.5 micrograms) significantly reduced skin induration at 24 h. Heparin and LAH also significantly increased cellular infiltration with LAH having the greater effect.
(16) Straightbred H, SH, AH, SHS and AHA cows were mated to H bulls, HSH cows were mated to S bulls and HAH cows were mated to A bulls.
(17) Cow size, reproductive traits and calf performance through weaning were evaluated in a range environment for Simmental (S) x Hereford (H) and Angus (A) x H crosses in two-breed rotations and straightbred H. Data were grouped into seven dam breed categories: straightbred Hereford (H), crossbred F1 S x H cows (SH), S x H cows of low percentage H (SHS), S x H cows of high percentage H (HSH), F1 A x H cows (AH), A x H cows of low percentage H (AHA) and A x H cows of high percentage H (HAH).
(18) When compared to complex of 125I-LDL and whole heparin (H-125I-LDL), complex of 125I-LDL and high-affinity heparin subfraction (HAH-125I-LDL) produced marked increase in the degradation of lipoproteins by macrophages (7-fold vs. 1.4-fold over native LDL, after 5 h incubation) as well as cellular cholesteryl ester synthesis (16.7-fold vs. 2.2-fold over native LDL, after 18 h incubation) and content (36-fold vs. 2.7-fold over native LDL, after 48 h incubation).
(19) The present results support the hypotheses that HPH is formed via the direct reaction of HAH with pyruvic acid and that the secondary formation is mediated by conversion to HP.
(20) · This is an extract from the introduction to Francis Wheen's book, Hoo-Hahs and Passing Frenzies: Collected Journalism 1991 -2001