WordNet

guide or conduct or usher somewhere; "hand the elderly lady into the taxi"
a unit of length equal to 4 inches; used in measuring horses; "the horse stood 20 hands"
physical assistance; "give me a hand with the chores" (同)helping hand
a rotating pointer on the face of a timepiece; "the big hand counts the minutes"
terminal part of the forelimb in certain vertebrates (e.g. apes or kangaroos); "the kangaroos forearms seem undeveloped but the powerful five-fingered hands are skilled at feinting and clouting"- Springfield (Mass.) Union
the cards held in a card game by a given player at any given time; "I didnt hold a good hand all evening"; "he kept trying to see my hand" (同)deal
the (prehensile) extremity of the superior limb; "he had the hands of a surgeon"; "he extended his mitt" (同)manus, mitt, paw
a member of the crew of a ship; "all hands on deck"
a position given by its location to the side of an object; "objections were voiced on every hand"
a round of applause to signify approval; "give the little lady a great big hand"
ability; "he wanted to try his hand at singing"
one of two sides of an issue; "on the one hand..., but on the other hand..."
(used with count nouns) two considered together; the two; "both girls are pretty"
botfly larva; typically develops inside the body of a horse or sheep or human
(with `in' (同)custody

PrepTutorEJDIC

『手』(手首から先の部分) / (時計・計器の)針 / 《単数形で》筆跡 / 側,方(side): / 《a~》(…への)援助,手助け《+with(at, to)+名》 / 職工,職人,人手 / 乗組員 / 《前に形容詞を置いて》(…するのが)(じょうずな・へたな)人(+『at』+『名』(『doing』)》 / 《単数形》技量,腕前;(…の)やり方,扱い方《+『at』(『with』)+名》 / 《単数形で》拍手かっさい / 《文》《one's~,the,》結婚の承諾;確約 / (カードの)持ち札;一勝負 / 《しばしば複数形で》所有,管理 / ハンド(馬の高さを測る単位;4インチ) / 《『hand』+『名』〈間〉+『名』〈直〉=『hand』+『名』+『to』+『名』》…‘に'…‘を'『手渡す』,取ってやる / 《副詞[句]を伴って》〈人〉‘に'手を貸す / 手の(に関する),手のための / 手で操作する / 手持ちの
『両方の』,双方の / 『両方』,両者 / 《『both』…『and』…の形で》『両方とも』,…のいずれも

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

1. Pediatric basic life support for healthcare providers
2. 関節リウマチの臨床症状 clinical manifestations of rheumatoid arthritis
3. 好中球性皮膚症 neutrophilic dermatoses
4. 糖尿病における関節可動域の制限 limited joint mobility in diabetes mellitus
5. 手熱傷の一次外科的マネージメント primary operative management of hand burns

English Journal

Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty - An edible seaweed.

Suresh Kumar K1, Ganesan K2, Selvaraj K3, Subba Rao PV2.Author information 1Marine Biotechnology and Ecology Discipline, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research, CSIR, Bhavnagar 364 002, India. Electronic address: ksuresh2779@gmail.com.2Marine Biotechnology and Ecology Discipline, Central Salt and Marine Chemicals Research Institute, Council of Scientific and Industrial Research, CSIR, Bhavnagar 364 002, India.3State Key Laboratory of Marine Environmental Science (MEL), College of Ocean and Earth Sciences (COES), Xiang'an Campus of Xiamen University, Xiamen, 361102, China.AbstractProtein concentrate (PC) of Kappaphycus alvarezii (cultivated on the West coast of India), was extracted and its functional properties were evaluated. The K. alvarezii PC contained 62.3±1.62% proteins. At pH 12, the nitrogen solubility of this PC was 58.72±1.68% in the presence of 0.5M NaCl. The emulsifying and foaming properties of this PC varied with time and pH. However, it formed remarkably stable emulsions with Jatropha oil after 720min (i.e. E720=53.67±1.59). On the other hand, maximum foaming ability (53.33±2.31%) of the PC was recorded at pH 4.0. This PC had high oil (1.29±0.20mloil/g PC) and water absorption capacity (2.22 0.04mlH2O/g PC). DSC analysis revealed thermal transitions at about 109.25°C at neutral pH. The results obtained in this investigation suggest the suitability of K. alvarezii PC as an inexpensive source of protein; thus this PC could be incorporated into several value-added food products.
Food chemistry.Food Chem.2014 Jun 15;153:353-60. doi: 10.1016/j.foodchem.2013.12.058. Epub 2013 Dec 29.
Protein concentrate (PC) of Kappaphycus alvarezii (cultivated on the West coast of India), was extracted and its functional properties were evaluated. The K. alvarezii PC contained 62.3±1.62% proteins. At pH 12, the nitrogen solubility of this PC was 58.72±1.68% in the presence of 0.5M NaCl. The e
PMID 24491740

The interaction of DNA with phytoferritin during iron oxidation.

Yang R1, Yang S1, Liao X1, Deng J1, Zhao G2.Author information 1CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China.2CAU & ACC Joint-Laboratory of Space Food, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China. Electronic address: gzhao@cau.edu.cn.AbstractPhytoferritin from legume seeds is considered an iron supplement with great potential. Phytoferritin co-exists with plastid DNA in amyloplasts of legume seed cells where Fe(2+) is oxidized into Fe(3+), followed by storage within the inner cavity of the protein. In this study, the interaction of plasmid DNA with black bean (Phaseolus vulgaris L.) seed ferritin (BSF) during iron oxidation was studied. Results indicated that iron ions facilitated formation of apoBSF aggregates at a high iron loading (>48 Fe(2+)/shell). Interestingly, the co-existence of DNA and ferritin has a pronounced effect on iron uptake by ferritin. This view is confirmed by a pronounced increase in the rate of iron oxidation catalysed by apoBSF in the presence of DNA. On the other hand, the apoBSF exhibited a marked DNA-protective function against oxidative damage at a low loading of Fe(2+) (⩽48 Fe(2+)/shell). However, outside this ratio, such an effect gradually decreased, because the added iron exceeded the iron binding capacity of ferritin. The current study advances the understanding of the interaction among multi-components in foodstuffs.
Food chemistry.Food Chem.2014 Jun 15;153:292-7. doi: 10.1016/j.foodchem.2013.12.091. Epub 2014 Jan 3.
Phytoferritin from legume seeds is considered an iron supplement with great potential. Phytoferritin co-exists with plastid DNA in amyloplasts of legume seed cells where Fe(2+) is oxidized into Fe(3+), followed by storage within the inner cavity of the protein. In this study, the interaction of plas
PMID 24491733

Effect of microfluidisation on antioxidant properties of corn bran.

Wang T1, Zhu Y2, Sun X3, Raddatz J2, Zhou Z4, Chen G5.Author information 1Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; School of Food Science & Technology, Dalian Polytechnic University, Qinggongyuan Road No. 1, Dalian 116034, China.2Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.3Center for Translational & Biomedical Research, The University of North Carolina at Greensboro, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.4Center for Translational & Biomedical Research, The University of North Carolina at Greensboro, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; Department of Nutrition, The University of North Carolina at Greensboro, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.5Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA. Electronic address: gchen@ncat.edu.AbstractThe microfluidisation process was used to reduce the particle size and loosen the tight microstructure of corn bran. This process significantly increased corn bran's antioxidant activity exhibited through a surface reaction phenomenon and the extractability of phenolic compounds after alkaline and acid hydrolysis. For corn bran microfluidised through an 87μm interaction chamber for 5 passes, the two most largely increased phenolic acids released after alkaline hydrolysis were p-coumaric acid (51.1%) and ferulic acid (45.1%). On the other hand, high shear stress during microfluidisation caused partial dispersion or dissolution of free phenolic compounds in water which was lost after the process. It was also found that bran residues after alkaline and acid hydrolysis still exhibited strong antioxidant activity via a surface reaction phenomenon, probably indicating the conventional method based on solvent extraction and relatively mild alkaline and/or acid hydrolysis underestimates the total phenolic content and antioxidant activity of corn bran.
Food chemistry.Food Chem.2014 Jun 1;152:37-45. doi: 10.1016/j.foodchem.2013.11.059. Epub 2013 Nov 19.
The microfluidisation process was used to reduce the particle size and loosen the tight microstructure of corn bran. This process significantly increased corn bran's antioxidant activity exhibited through a surface reaction phenomenon and the extractability of phenolic compounds after alkaline and a
PMID 24444904

Japanese Journal

LeapMotion機器を用いたプレゼンテーション中のポインタ操作の支援ツールの試作

玄馬史也,富永浩之
情報処理学会研究報告. コンピュータと教育研究会報告 2014-CE-126(3), 1-4, 2014-10-04
Leap Motion は,両手のモーション操作を非接触で検知する入力機器であり,様々な応用が試みられている.本論では,機器の応用として,空中ジェスチャ操作によるプレゼンテーションの支援ツール LeaPresen を提案する.MS PowerPoint ファイルを提示資料とするプレゼンテーションにおいて,マウスやレーザーポインタに換わる直感的な操作を提供する.試作版では,スワイプによるページング, …
NAID 110009830996

Characteristics of 3-Min Self-Paced Tapping Movement of the Index Finger and Ankle-Toe in the Elderly

Matsushima Yoshimasa,Tsushima Hitoshi
弘前医学 65(2-4), 209-217, 2014-09-30
… Objectives: We examined the effects of age on the speed and variability of continuous tapping movement of the hands and feet over 3 min. Methods: Tapping speed and variability of tapping interval during 3-min self-paced tapping tasks for the index finger and ankle-toe were compared between groups of 20 young people and 20 active elderly people.Results: No effect of age on tapping speed was found, but the variability of tapping interval decreased with age. …
NAID 120005496554

ビタミンD生成に必要な日光照射に伴う皮膚への有害性に関する推定評価

宮内正厚,中島英彰,平井千津子
ビタミン 88(7), 349-357, 2014-07-25
… Using numerical simulations we estimated that if 10 μg vitamin D were to be synthesized entirely by solar exposure to skin type III (SPT), which is considered to be the most typical skin type for Japanese people, it would necessitate 6.4 min horizontal exposure of a 600 cm^2 skin area, corresponding to the face and the back of both hands, under cloudless sky at 12:00 o'clock in July in Tsukuba. …
NAID 110009833077

Related Pictures

woman hands, welcome, open both handsの写真素材 [37784968] - PIXTA Touch-Typing | Sutori Both hands stock image. Image of receive, direct, palms - 463717 BUILDING THE BLOCKS: When you give- with BOTH HANDS. Which Palm to Read - Right or Left? We Bet You Didn't Know This - Astrology Bay Heart Surgery Recovery Tip - Use Both Hands Has anyone else had a rash like this? (2 months in, just kinda showed up on both hands