WordNet

subject to change; variable; "a fluid situation fraught with uncertainty"; "everything was unstable following the coup" (同)unstable
a substance that is fluid at room temperature and pressure
continuous amorphous matter that tends to flow and to conform to the outline of its container: a liquid or a gas
in cash or easily convertible to cash; "liquid (or fluid) assets" (同)liquid
affording change (especially in social status); "Britain is not a truly fluid society"; "upwardly mobile" (同)mobile
characteristic of a fluid; capable of flowing and easily changing shape (同)runny
the 4th letter of the Roman alphabet (同)d
a solution that conducts electricity; "the proper amount and distribution of electrolytes in the body is essential for health"

PrepTutorEJDIC

『流体』,流動体 / 『流動性の』,流動する / 流体の,流動体から成る / 変わりやすい,固定していない,浮動する
deuteriumの化学記号
電解液;電解質
(おもに人称代名詞・固有名詞(人名),thereの後で)had, wouldの短縮形 / (疑問文でwhere,what,whenの後で)didの短縮形;Where'd he go?=Where did he go?
インフルエンザ,流感

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Bunaciu AA1, Aboul-Enein HY2, Hoang VD3.
Food chemistry.Food Chem.2016 Apr 1;196:877-84. doi: 10.1016/j.foodchem.2015.10.016. Epub 2015 Oct 9.
Milk is a fluid containing several substances, and its composition depends on several factors. Vibrational spectroscopy is a powerful tool to determine the constituent concentrations and qualitative characteristics of dairy products. Vibrational spectrometry covers a series of well-established analy
PMID 26593568

Environmental stress stability of microencapsules based on liposomes decorated with chitosan and sodium alginate.

Liu W1, Liu W2, Ye A3, Peng S4, Wei F1, Liu C4, Han J5.
Food chemistry.Food Chem.2016 Apr 1;196:396-404. doi: 10.1016/j.foodchem.2015.09.050. Epub 2015 Sep 16.
In this study, liposomes (LPs), chitosan (CH) coated LPs, sodium alginate (AL) and CH multilayered LPs (AL-CH-LPs) were developed based on the electrostatic interaction between charged polysaccharides at a certain pH. The increase of polymer layers on LPs led to a monotonic increase in size from ∼
PMID 26593507

Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification.

Xiong G1, Han M2, Kang Z2, Zhao Y2, Xu X3, Zhu Y2.
Food chemistry.Food Chem.2016 Apr 1;196:388-95. doi: 10.1016/j.foodchem.2015.09.068. Epub 2015 Sep 25.
Protein structural changes and water mobility properties in chicken liver paste batters prepared with plant oil (sunflower and canola oil combinations) substituting 0-40% pork back-fat combined with pre-emulsification were studied by Raman spectroscopy and low-field nuclear magnetic resonance (NMR).
PMID 26593506