WordNet

not arising from natural growth or characterized by vital processes
artificially formal; "that artificial humility that her husband hated"; "contrived coyness"; "a stilted letter of acknowledgment"; "when people try to correct their speech they develop a stilted pronunciation" (同)contrived, hokey, stilted
contrived by art rather than nature; "artificial flowers"; "artificial flavoring"; "an artificial diamond"; "artificial fibers"; "artificial sweeteners" (同)unreal
the act of supplying food and nourishment (同)alimentation

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Associations between hair manganese levels and cognitive, language, and motor development in preschool children from Montevideo, Uruguay.

Rink SM, Ardoino G, Queirolo EI, Cicariello D, Mañay N, Kordas K.SourceDepartment of Nutritional Sciences, Pennsylvania State University, University Park, PA 16802, USA.
Archives of environmental & occupational health.Arch Environ Occup Health.2014;69(1):46-54. doi: 10.1080/19338244.2012.725229.
Environmental manganese (Mn) exposure in childhood has been associated with developmental deficits. This study investigated associations between low-level Mn exposure and developmental scores in children aged 14-45 months. Children's hair samples (n = 60) were analyzed for Mn and lead (Pb) using ind
PMID 23930796

The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment.

Zhao M, Luo Y, Li Y, Liu X, Wu J, Liao X, Chen F.SourceCollege of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
Food chemistry.Food Chem.2013 Dec 1;141(3):3260-7. doi: 10.1016/j.foodchem.2013.05.147. Epub 2013 Jun 11.
Understanding the degradation of anthocyanins (Acys) during microwave treatment is required for the application of this novel technology to fruit and vegetable processing. The pH 3.5 buffer solutions containing 50mg/l malvidin-3-glucoside (Mv-3-glu) and malvidin-3,5-diglucoside (Mv-3,5-diglu), respe
PMID 23871085

Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.

Gratacós-Cubarsí M, Sárraga C, Castellari M, Valero A, García Regueiro JA, Arnau J.SourceIRTA-Food Industries, Finca Camps i Armet s/n, 17121 Monells (Girona), Spain.
Food chemistry.Food Chem.2013 Dec 1;141(3):3207-14. doi: 10.1016/j.foodchem.2013.06.016. Epub 2013 Jun 13.
The effects of a curing salt composition (with and without nitrifying salts), and the pH at 24h postmortem (pH24>6.0, 5.5<pH24<6.0 and pH24<5.5) were evaluated in the Semimembranosus (SM) and Biceps femoris (BF) muscles of pork legs for compositional and nutritional attributes at the end
PMID 23871079