- n.
WordNet
- an addition to the length of something (同)extension
- the act of lengthening something
- the quality of being elongated
- the act of prolonging something; "there was an indefinite prolongation of the peace talks" (同)protraction, perpetuation, lengthening
- a mutually agreed delay in the date set for the completion of a job or payment of a debt; "they applied for an extension of the loan"
- an educational opportunity provided by colleges and universities to people who are not enrolled as regular students (同)extension service, university extension
- amount or degree or range to which something extends; "the wire has an extension of 50 feet" (同)lengthiness, prolongation
- an additional telephone set that is connected to the same telephone line (同)telephone extension, extension phone
- act of expanding in scope; making more widely available; "extension of the program to all in need"
- act of stretching or straightening out a flexed limb
- a string of characters beginning with a period and followed by one or more letters; the optional second part of a PC computer filename; "most applications provide extensions for the files they create"; "most BASIC files use the filename extension .BAS" (同)filename extension, file name extension
- the ability to raise the working leg high in the air; "the dancer was praised for her uncanny extension"; "good extension comes from a combination of training and native ability"
- open or straighten out; unbend; "Can we extend the legs of this dining table?"
- increase in quantity or bulk by adding a cheaper substance; "stretch the soup by adding some more cream"; "extend the casserole with a little rice" (同)stretch
- prolong the time allowed for payment of; "extend the loan"
- expand the influence of; "The King extended his rule to the Eastern part of the continent" (同)expand
- make available; provide; "extend a loan"; "The bank offers a good deal on new mortgages" (同)offer
- reach outward in space; "The awning extends several feet over the sidewalk" (同)poke out, reach_out
- make bigger or wider in size, volume, or quantity; "expand the house by adding another wing"
- become larger in size or volume or quantity; "his business expanded rapidly"
- extend in one or more directions; "The dough expands" (同)spread out
- lengthen or extend in duration or space; "We sustained the diplomatic negotiations as long as possible"; "prolong the treatment of the patient"; "keep up the good work" (同)sustain, keep_up
- lengthen in time; cause to be or last longer; "We prolonged our stay"; "She extended her visit by another day"; "The meeting was drawn out until midnight" (同)protract, extend, draw_out
- a natural consequence of development (同)branch, offshoot, offset
PrepTutorEJDIC
- 〈U〉伸長,延長 / 〈C〉伸長部,延長部
- 〈U〉(…を)(時間的・空間的に)長くすること,(…の)延長《+『of』+『名』》 / 〈C〉延長部分
- 〈U〉〈C〉(…を)『拡大』(延長)『すること』,(…が)拡大(延長)されること《+『of』+『名』》 / 〈C〉拡大(延長)された部分(物) / 〈C〉(電話の)内線
- (…まで)〈距離・期間など〉‘を'『延ばす』,延長する《+『名』+『to』+『名』》 / (…に)〈手・足,針金など〉‘を'『伸ばす』,広げる《+『名』+『to』+『名』》 / 《文》(…に)〈親切・援助など〉‘を'『及ぼす』《+『名』+『to』+『名』》 / 〈事業・意味など〉‘を'広げる,拡張する / (距離・期間など)(…まで)『広がる』,『伸びる』,(…に)及ぶ,わたる《+『to+『名』》
- (…にまで)『拡大する』,膨張する,広がる《+『into』+『名』》 / (…について)さらに詳しく述べる《+『on』(『upon』)+『名』》 / 〈人が〉打ち解ける,心を開く / …‘を'『拡大する』,拡張する,広げる;…‘を'拡大して(…に)する《+『名』+『into』+『名』》
- (時間的・空間的に)‥‘を'『延ばす』,『延長する』
- (一般に)自然に発生してくる物;若枝,こぶ,はれもの / 自然に生じる結果
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2017/07/29 11:00:08」(JST)
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- 1. 常染色体優性多発性嚢胞腎の遺伝学および嚢胞成長のメカニズム genetics of autosomal dominant polycystic kidney disease and mechanisms of cyst growth
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English Journal
- Novel delivery approach for ketotifen fumarate: dissofilms formulation using 3² experimental design: in vitro/in vivo evaluation.
- Fahmy RH1, Badr-Eldin SM.Author information 1Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Cairo University , Cairo , Egypt.AbstractOrally dissolving films (dissofilms) have gained increasing popularity and attention due to their ease of administration and avoidance of first pass metabolism. Ketotifen fumarate (KF) bioavailability is reported to be only ~ 50% due to hepatic first-pass metabolism. Aiming to surmount this drawback and improve patients' compliance, a 3(2) full factorial design was applied to formulate KF Orodispersible films, and to investigate the effects and interactions of the concentrations of the novel film former; Lycoat NG73® and the film modifier; maltodextrin (MDX) on the characteristics of the films prepared using solvent casting technique. The dissofilms were thoroughly evaluated regarding their weight uniformity, content uniformity, moisture uptake, in vivo mouth dissolving time (MDT) and their thermal behavior via differential scanning calorimetry. Statistical analysis revealed the significant influence of Lycoat NG73® concentration on percent elongation, percent KF dissolved after 5 min, and in vivo MDT, while MDX concentration had significant effect only on percent elongation. Further, storage of the optimal selected formula (15% Lycoat NG73 and 0% MDX) at 40 °C/75% relative humidity for 12 weeks caused no significant change in appearance, KF content or drug dissolution profile. Pharmacokinetic study revealed that the orally dissolving films showed significantly higher absorption extent than the reference marketed product, while no significant difference was observed for Cmax.
- Pharmaceutical development and technology.Pharm Dev Technol.2014 Aug;19(5):521-30. doi: 10.3109/10837450.2013.800108. Epub 2013 May 28.
- Orally dissolving films (dissofilms) have gained increasing popularity and attention due to their ease of administration and avoidance of first pass metabolism. Ketotifen fumarate (KF) bioavailability is reported to be only ~ 50% due to hepatic first-pass metabolism. Aiming to surmount this drawback
- PMID 23713715
- Effect of chitosan and its derivatives as antifungal and preservative agents on postharvest green asparagus.
- Qiu M1, Wu C1, Ren G1, Liang X1, Wang X2, Huang J3.Author information 1Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.2Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China. Electronic address: tianyue12001@aliyun.com.3Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China. Electronic address: huangjy@mail.zjgsu.edu.cn.AbstractThe antifungal activity and effect of high-molecular weight chitosan (H-chitosan), low-molecular weight chitosan (L-chitosan) and carboxymethyl chitosan (C-chitosan) coatings on postharvest green asparagus were evaluated. L-chitosan and H-chitosan efficiently inhibited the radial growth of Fusarium concentricum separated from postharvest green asparagus at 4mg/ml, which appeared to be more effective in inhibiting spore germination and germ tube elongation than that of C-chitosan. Notably, spore germination was totally inhibited by L-chitosan and H-chitosan at 0.05mg/ml. Coated asparagus did not show any apparent sign of phytotoxicity and maintained good quality over 28days of cold storage, according to the weight loss and general quality aspects. Present results inferred that chitosan could act as an attractive preservative agent for postharvest green asparagus owing to its antifungal activity and its ability to stimulate some defense responses during storage.
- Food chemistry.Food Chem.2014 Jul 15;155:105-11. doi: 10.1016/j.foodchem.2014.01.026. Epub 2014 Jan 23.
- The antifungal activity and effect of high-molecular weight chitosan (H-chitosan), low-molecular weight chitosan (L-chitosan) and carboxymethyl chitosan (C-chitosan) coatings on postharvest green asparagus were evaluated. L-chitosan and H-chitosan efficiently inhibited the radial growth of Fusarium
- PMID 24594161
- Branch chain elongation by amylosucrase: production of waxy corn starch with a slow digestion property.
- Kim BK1, Kim HI1, Moon TW2, Choi SJ3.Author information 1Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea.2Department of Agricultural Biotechnology, Seoul National University, Seoul 151-921, Republic of Korea; Center for Food and Bioconvergence, Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea.3Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 139-743, Republic of Korea. Electronic address: choisj@seoultech.ac.kr.AbstractStarches with high slowly digestible starch (SDS) contents were prepared by treating completely gelatinized waxy corn starch with amylosucrase. The structural properties of the prepared starches were then investigated. The content of SDS increased by up to 38.7% after amylosucrase modification, and the portion of chains with degree of polymerisation (DP) 25-36 increased, while the portion of chains with DP⩽12 decreased. Amylosucrase-modified starches showed a weak B-type crystalline structure. A slight increase in the degree of relative crystallinity was observed with increased reaction time. The thermal properties, including melting temperature and enthalpy, of the amylosucrase-modified starches were higher than for the control starch. Although the amylosucrase-modified starches showed varying structural properties according to reaction time (1-45 h), their digestibilities did not change much after 6 h. By controlling the reaction time of the amylosucrase treatment, a tailored starchy food containing the desired amount of SDS can be produced.
- Food chemistry.Food Chem.2014 Jun 1;152:113-20. doi: 10.1016/j.foodchem.2013.11.145. Epub 2013 Dec 3.
- Starches with high slowly digestible starch (SDS) contents were prepared by treating completely gelatinized waxy corn starch with amylosucrase. The structural properties of the prepared starches were then investigated. The content of SDS increased by up to 38.7% after amylosucrase modification, and
- PMID 24444914
- Blend-modification of soy protein/lauric acid edible films using polysaccharides.
- Pan H1, Jiang B2, Chen J2, Jin Z3.Author information 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: rickypan@jiangnan.edu.cn.2State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.3State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.AbstractDifferent types of polysaccharides (propyleneglycol alginate (PGA), pectin, carrageenan and aloe polysaccharide) were incorporated into soy protein isolate (SPI)/lauric acid (La) films using a co-drying process or by direct addition to form biodegradable composite films with modified water vapour permeability (WVP) and mechanical properties. The WVP of SPI/La/polysaccharide films decreased when polysaccharides were added using the co-drying process, regardless of the type of polysaccharide. The tensile strength of SPI/La film was increased by the addition of polysaccharides, and the percentage elongation at break was increased by incorporating PGA using the co-drying process. Regarding oxygen-barrier performance, no notable differences were observed between the SPI/La and SPI/La/polysaccharide films. The most significant improvement was observed by blending PGA, with the co-dried preparation exhibiting better properties than the direct-addition preparation. Scanning electron microscopy (SEM) revealed that the microstructures of the films are the basis for the differences in the barrier and mechanical properties of the modified blends of SPI, polysaccharides and La.
- Food chemistry.Food Chem.2014 May 15;151:1-6. doi: 10.1016/j.foodchem.2013.11.075. Epub 2013 Nov 21.
- Different types of polysaccharides (propyleneglycol alginate (PGA), pectin, carrageenan and aloe polysaccharide) were incorporated into soy protein isolate (SPI)/lauric acid (La) films using a co-drying process or by direct addition to form biodegradable composite films with modified water vapour pe
- PMID 24423494
Japanese Journal
- Adjustable vertical vibration isolator with a variable ellipse curve mechanism
- Earthquake engineering and structural dynamics 46(8), 1345-1366, 2017-07
- NAID 120006312332
- 水素フリーカーボン系薄膜のナノ構造変化による 境界潤滑特性の向上に関する研究(博士論文概要)
- 日本工業大学研究報告 = Report of researches, Nippon Institute of Technology 47(1), 38-49, 2017-06
- NAID 120006316959
- 火花点火機関における放電経路伸長と再放電のモデリング
- 自動車技術会論文集 48(3), 641-647, 2017-05
- NAID 40021234530
- Improvement of Strength-Elongation Balance of Al-Mg-Si Sheet Alloy by Utilising Mg-Si Cluster and Its Proposed Mechanism
- Materials transactions 58(5), 728-733, 2017-05
- NAID 40021175690
Related Pictures
★リンクテーブル★
| リンク元 | 「extension」「expand」「extend」「outgrowth」「prolong」 |
| 拡張検索 | 「peptide elongation factor」「peptide elongation factor Tu」「peptide elongation factor 2」「peptide elongation factor G」 |
「extension」
- n.
- 広げること、伸長、拡張。拡大。(外科)(骨折・打球・関節疾患の整復のための)牽引、牽引法。(医)(屈曲肢の)伸展
- 伸び、伸張量、伸張力。(理)填充性
- 増設、増築、建て増し。伸張部分、延長部分、拡張部分、付加部分、(線路の)延長戦。延長コード。(電話の)内線、切り替え電話
- 延長時間、そう述べ時間。
- 関
- allongement, dilatation, dilate, dilated, dilation, distend, elongation, enlarge, enlargement, expand, expansion, extend, lengthen, lengthening, magnify, prolong, prolongation, stretch
参考
- 1. MediaWiki拡張機能一覧
「expand」
- v.
- 拡大する、膨張する、広がる、発展する、(ペプチド鎖などが)伸長する
- 関
- develop、development、dilatation、dilate、dilation、distend、distention、elongate、elongation、enlarge、enlargement、evolution、expansion、extend、extension、inflate、inflation、magnify、outgrowth、spread、stretch、swell、swelling
「extend」
- v.
- 関
- dilatation、dilate、dilated、dilation、distend、elongate、elongation、enlarge、enlargement、expand、extension、go、grow、lengthen、outgrowth、postpone、prolong、range、reach、span、spread、stretch
- (adj.)extended
「outgrowth」
- n.
- (当然の)結果、所産。派生物、副産物
- 伸び出ること、生長、生成。伸び出たもの、木の芽、枝、ひこばえ
- 関
- elongate、elongation、expand、expansion、extend、grow、growth、multiplication、multiply、outgrow、proliferate、proliferation、propagate、propagation
「prolong」
- v.
- 延長する、遷延させる、延ばす
「peptide elongation factor」
「peptide elongation factor Tu」
「peptide elongation factor 2」
- 関
- EF-2
「peptide elongation factor G」
- 関
- EF-G