Activated protein C (with protein S as a cofactor) degrades Factor Va and Factor VIIIa. Activated protein C resistance is the inability of protein C to cleave Factor Va and/or Factor VIIIa, which allows for longer duration of thrombin generation and may lead to a hypercoagulable state. This may be hereditary or acquired.[3] The best known and most common hereditary form is Factor V Leiden. Acquired forms occur in the presence of elevated Factor VIII concentrations.
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Pazuzu does a barrel roll,
Thu 30 Oct 2008, 16:58,
archived)
Commercial preparations are often emulsified with lecithin or similar additives, while fresh preparations can be more weakly emulsified with mustard or left as mixtures that will separate. Vinaigrettes are used as sauces in many cuisines, and as salad dressings. This is the most common use of the word.
( Pazuzu does a barrel roll,
Thu 30 Oct 2008, 17:05,
archived)