WordNet

attack with gas; subject to gas fumes; "The despot gassed the rebellious tribes"
the state of matter distinguished from the solid and liquid states by: relatively low density and viscosity; relatively great expansion and contraction with changes in pressure and temperature; the ability to diffuse readily; and the spontaneous tendency to become distributed uniformly throughout any container (同)gaseous state
a fluid in the gaseous state having neither independent shape nor volume and being able to expand indefinitely
a unit of force equal to the force exerted by gravity; used to indicate the force to which a body is subjected when it is accelerated (同)gee, g-force

PrepTutorEJDIC

〈U〉〈C〉『気体』,『ガス』 / 〈U〉(灯用・燃料用)ガス / 〈U〉《米話》=gasoline / 〈U〉(麻酔用の)亜酸化窒素,笑気(laughing gas);毒ガス(mustard gas, tear gasなど) / 〈U〉《話》むだ話,ばか話 / 〈C〉《単数形で》とても楽しいこと / 〈敵など〉‘を'毒ガスで攻撃する / 《米話》〈車〉‘に'ガソリンを入れる《+『up』+『名,』+『名』+『up』》 / 長々とむだ話をする

UpToDate Contents

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1. 薬物乱用検査（DOA） testing for drugs of abuse doa
2. 化学テロ：早急な認識および初回薬物治療マネージメント chemical terrorism rapid recognition and initial medical management
3. 腸内ガスと膨満 intestinal gas and bloating
4. 子宮鏡検査：液体やガスの拡張媒体のマネージメント hysteroscopy managing fluid and gas distending media
5. クロストリジウム性筋肉壊死 clostridial myonecrosis

English Journal

9,10-Anthraquinone deposit in tea plantation might be one of the reasons for contamination in tea.

Wang X1, Zhou L1, Luo F1, Zhang X1, Sun H1, Yang M1, Lou Z1, Chen Z2.
Food chemistry.Food Chem.2018 Apr 1;244:254-259. doi: 10.1016/j.foodchem.2017.09.123. Epub 2017 Oct 10.
PMID 29120779

The impact of disulfide bond dynamics in wheat gluten protein on the development of fermented pastry crumb.

Ooms N1, Jansens KJA2, Pareyt B3, Reyniers S4, Brijs K5, Delcour JA6.
Food chemistry.Food Chem.2018 Mar 1;242:68-74. doi: 10.1016/j.foodchem.2017.09.007. Epub 2017 Sep 8.
PMID 29037737

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread.

Liu T1, Li Y2, Sadiq FA1, Yang H1, Gu J1, Yuan L1, Lee YK3, He G4.
Food chemistry.Food Chem.2018 Mar 1;242:404-411. doi: 10.1016/j.foodchem.2017.09.081. Epub 2017 Sep 18.
PMID 29037707

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