All terms in PATO

Label Id Description
wilty PATO_0002461 [To bend or hang downwards due to loss of water]
drooping PATO_0002165 [To bent or hang downwards.]
obsolete ratio value PATO_0001130
obsolete absolute ratio value PATO_0001131
collagenous PATO_0002462 [A composition quality inhering in an bearer by virtue of the bearer's consisting of collagen.]
shriveled PATO_0002460 [A structural quality inhering in a bearer by virtue of the bearer being smaller and contracted, especially due to loss of moisture.]
extracellular matrix constituent secretion GO_0070278 [The controlled release of molecules that form the extracellular matrix, including carbohydrates and glycoproteins by a cell.]
sutured to PATO_0002469 [Structural quality inhering in a bearer in which a joint has apposed bony surfaces united by fibrous tissue, permitting no movement; found only between bones.]
obsolete ig m concentration PATO_0001138
obsolete urine glucose composition PATO_0001139
lathlike PATO_0002467 [A shape quality inhering in a bearer by virtue of the bearer resembling a thin narrow strip.]
obsolete ig e concentration PATO_0001136
obsolete ig g concentration PATO_0001137
distensible PATO_0002468 [A structure quality inhering in a bearer by virtue of the bearer's being capable of swelling or stretching.]
terminal PATO_0002476 [A position quality inhering in a bearer by virtue of the bearer's forming the end of another entity.]
obsolete ig m concentration value PATO_0001145
obsolete resistance value PATO_0001146
brittle PATO_0002477 [A structural quality inhering in a bearer by virtue of the bearer's disposition to breaks without significant deformation (strain) when subjected to stress.]
bitter PATO_0002474 [A flavor quality inhering in a bearer by virtue of the bearer's having an acrid, sharp, or disagreeable flavor.]
flavourful PATO_0001329 [A flavor quality inhering in a bearer by virtue of the bearer's having flavour.]