dorzolamide, Trusopt Glossary of Terms

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Bacteria: Single-celled microorganisms that can exist either as independent (free-living) organisms or as parasites (dependent on another organism for life). The plural of bacterium. Examples of bacteria include Acidophilus, a normal inhabitant of yogurt; Gonococcus which causes gonorrhea; Clostridium welchii, the most common cause of gangrene; E. coli, which lives in the colon and can cause disease elsewhere; and Streptococcus, the bacterium that causes the common throat infection called strep throat.

Bacterial: Of or pertaining to bacteria, as in a bacterial lung infection.

Blurred vision: Lack of sharpness of vision with, as a result, the inability to see fine detail. Blurred vision can occur when a person who wears corrective lens is without them. Blurred vision can also be an important clue to eye disease.

Breast milk: Milk from the breast. Human milk contains a balance of nutrients that closely matches infant requirements for brain development, growth and a healthy immune system. Human milk also contains immunologic agents and other compounds that act against viruses, bacteria, and parasites. Since an infant's immune system is not fully developed until age 2, human milk provides a distinct advantage over formula.
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Enzyme: A protein (or protein-based molecule) that speeds up a chemical reaction in a living organism. An enzyme acts as catalyst for specific chemical reactions, converting a specific set of reactants (called substrates) into specific products. Without enzymes, life as we know it would not exist.
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Eyelid: The lid or cover of the eye, a movable fold of skin and muscle that can be closed over the eyeball or opened at will. Each eye has an upper and a lower lid. Also known as a palpebra.

FDA: Food and Drug Administration.

Generic: 1. The chemical name of a drug. 2. A term referring to the chemical makeup of a drug rather than to the advertised brand name under which the drug may be sold. 3.A term referring to any drug marketed under its chemical name without advertising.

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Glaucoma: A common eye condition in which the fluid pressure inside the eyes rises because of slowed fluid drainage from the eye. If untreated, it may damage the optic nerve and other parts of the eye, causing the loss of vision or even blindness.
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Hypertension: High blood pressure, defined as a repeatedly elevated blood pressure exceeding 140 over 90 mmHg -- a systolic pressure above 140 with a diastolic pressure above 90.
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Intraocular: In the eye. For example, intraocular pressure is the pressure within the eye.

Intraocular pressure: The pressure created by the continual renewal of fluids within the eye. The intraocular pressure is increased in glaucoma.
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Nerve: A bundle of fibers that uses electrical and chemical signals to transmit sensory and motor information from one body part to another. The fibrous portions of a nerve are covered by a sheath called myelin and/or a membrane called neurilemma. (Note that entries for specific nerves can be found under the names of the particular nerves. For example, the optic nerve is not under 'nerve, optic' but rather under 'optic nerve.')

Nursing: 1) Profession concerned with the provision of services essential to the maintenance and restoration of health by attending the needs of sick persons. 2) Feeding a infant at the breast.

Ocular: Having to do with the eye.

Ophthalmic: Pertaining to the eye. For example, an ophthalmic ointment is designed for the eye.

Pregnancy: The state of carrying a developing embryo or fetus within the female body. This condition can be indicated by positive results on an over-the-counter urine test, and confirmed through a blood test, ultrasound, detection of fetal heartbeat, or an X-ray. Pregnancy lasts for about nine months, measured from the date of the woman's last menstrual period (LMP). It is conventionally divided into three trimesters, each roughly three months long.
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Pregnant: The state of carrying a developing fetus within the body.
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Prescription: A physician's order for the preparation and administration of a drug or device for a patient. A prescription has several parts. They include the superscription or heading with the symbol "R" or "Rx", which stands for the word recipe (meaning, in Latin, to take); the inscription, which contains the names and quantities of the ingredients; the subscription or directions for compounding the drug; and the signature which is often preceded by the sign "s" standing for signa (Latin for mark), giving the directions to be marked on the container.

Sensitivity: 1. In psychology, the quality of being sensitive. As, for example, sensitivity training, training in small groups to develop a sensitive awareness and understanding of oneself and of ones relationships with others. 2. In disease epidemiology, the ability of a system to detect epidemics and other changes in disease occurrence. 3. In screening for a disease, the proportion of persons with the disease who are correctly identified by a screening test. 4. In the definition of a disease, the proportion of persons with the disease who are correctly identified by defined criteria.

Sulfonamides: The sulfa-related group of antibiotics, which are used to treat bacterial infection and some fungal infections.
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Taste: A perception that results from stimulation of a gustatory nerve. Taste belongs to the chemical sensing system. Tasting begins when molecules stimulate special cells in the mouth or throat. These special cells transmit messages through nerves to the brain, where specific tastes are identified. Gustatory, or taste, cells react to food and beverages. The taste cells are clustered in the taste buds of the mouth and throat. Many of the small bumps that can be seen on the tongue contain taste buds. Smell contributes to the sense of taste, as does another chemosensory mechanism, called the common chemical sense. In this system, thousands of nerve endings'especially on the moist surfaces of the eyes, nose, mouth, and throat'give rise to sensations such as the sting of ammonia, the coolness of menthol, and the irritation of chili peppers. People can commonly identify four basic taste sensations: sweet, sour, bitter, and salty. In the mouth, these tastes, along with texture, temperature, and the sensations from the common chemical sense, combine with odors to produce the perception of flavor. Flavors are recognized mainly through the sense of smell. If a person holds his or her nose while eating chocolate, for example, the person will have trouble identifying the chocolate flavor'even though he or she can distinguish the food's sweetness or bitterness. That is because the familiar flavor of chocolate is sensed largely by odor.