WordNet
- resembling gas
- 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
- the process of interacting with gas
- the deliberate act of poisoning some person or animal with gas
PrepTutorEJDIC
- ガスが充満した;ガスを含む / ガス状(質)の
- 〈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
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2013/01/05 04:05:03」(JST)
[Wiki en表示]
This article is about the village. For the term for someone that has uncontrollable flatulence, see Flatulence.
Gassy |
— Village — |
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Coordinates: 52°5′0″N 21°11′53″E / 52.083333°N 21.19806°E / 52.083333; 21.19806 |
Country |
Poland |
Voivodeship |
Masovian |
County |
Piaseczno |
Gmina |
Konstancin-Jeziorna |
Gassy [ˈɡassɨ] is a village in the administrative district of Gmina Konstancin-Jeziorna, within Piaseczno County, Masovian Voivodeship, in east-central Poland.[1] It lies approximately 6 kilometres (4 mi) east of Konstancin-Jeziorna, 13 km (8 mi) east of Piaseczno, and 21 km (13 mi) south-east of Warsaw.
References
- ^ "Central Statistical Office (GUS) - TERYT (National Register of Territorial Land Apportionment Journal)" (in Polish). 2008-06-01. http://www.stat.gov.pl/broker/access/prefile/listPreFiles.jspa.
Gmina Konstancin-Jeziorna
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Town and seat |
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Villages |
- Bielawa
- Borowina
- Cieciszew
- Ciszyca
- Czarnów
- Czernidła
- Gassy
- Habdzin
- Kawęczyn
- Kawęczynek
- Kępa Okrzewska
- Kierszek
- Łęg
- Obórki
- Obory
- Okrzeszyn
- Opacz
- Parcela-Obory
- Piaski
- Słomczyn
- Turowice
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Coordinates: 52°5′0″N 21°11′53″E / 52.083333°N 21.19806°E / 52.083333; 21.19806
English Journal
- Ultrasound line-by-line scanning method of spatial-temporal active cavitation mapping for high-intensity focused ultrasound.
- Ding T1, Zhang S, Fu Q, Xu Z, Wan M.Author information 1The Key Laboratory of Biomedical Information Engineering of Ministry of Education, Department of Biomedical Engineering, School of Life Science and Technology, Xi'an Jiaotong University, Xi'an 710049, China.AbstractThis paper presented an ultrasound line-by-line scanning method of spatial-temporal active cavitation mapping applicable in a liquid or liquid filled tissue cavities exposed by high-intensity focused ultrasound (HIFU). Scattered signals from cavitation bubbles were obtained in a scan line immediately after one HIFU exposure, and then there was a waiting time of 2 s long enough to make the liquid back to the original state. As this pattern extended, an image was built up by sequentially measuring a series of such lines. The acquisition of the beamformed radiofrequency (RF) signals for a scan line was synchronized with HIFU exposure. The duration of HIFU exposure, as well as the delay of the interrogating pulse relative to the moment while HIFU was turned off, could vary from microseconds to seconds. The feasibility of this method was demonstrated in tap-water and a tap-water filled cavity in the tissue-mimicking gelatin-agar phantom as capable of observing temporal evolutions of cavitation bubble cloud with temporal resolution of several microseconds, lateral and axial resolution of 0.50 mm and 0.29 mm respectively. The dissolution process of cavitation bubble cloud and spatial distribution affected by cavitation previously generated were also investigated. Although the application is limited by the requirement for a gassy fluid (e.g. tap water, etc.) that allows replenishment of nuclei between HIFU exposures, the technique may be a useful tool in spatial-temporal cavitation mapping for HIFU with high precision and resolution, providing a reference for clinical therapy.
- Ultrasonics.Ultrasonics.2014 Jan;54(1):147-55. doi: 10.1016/j.ultras.2013.04.011. Epub 2013 Apr 24.
- This paper presented an ultrasound line-by-line scanning method of spatial-temporal active cavitation mapping applicable in a liquid or liquid filled tissue cavities exposed by high-intensity focused ultrasound (HIFU). Scattered signals from cavitation bubbles were obtained in a scan line immediatel
- PMID 23673346
- Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives.
- Lee SM1, Kitsawad K, Sigal A, Flynn D, Guinard JX.Author information 1Dept. of Food Science and Technology, Univ. of California, Davis, CA, USA.AbstractTable olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize the sensory properties of commercial sliced black ripe olives from different regions, including California, Egypt, Morocco, Portugal, and Spain, and to examine the preferences of California consumers for sliced black ripe olives. Sensory profiles and preferences for 20 sliced olive samples were determined using descriptive analysis with a trained panel and a consumer test with 104 users and likers of table olives. Aroma and flavor characteristics separated the olives according to country of origin, and were the main determinants of consumer preferences for sliced olives, even though the biggest differences among the samples were in appearance and texture. Total of 2 consumer segments were identified with 51 and 53 consumers, respectively, that both liked Californian products, but differed in the olives they disliked. Negative drivers of liking for both segments included alcohol, oak barrel, and artificial fruity/floral characteristics; however, consumers from Cluster 1 were further negatively influenced by rancid, gassy, and bitter characteristics. This study stresses the need for sound and appealing flavor quality for table olives to gain wider acceptance among U.S. consumers.
- Journal of food science.J Food Sci.2012 Dec;77(12):S439-48. doi: 10.1111/j.1750-3841.2012.03001.x.
- Table olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. The objectives of this study were to characterize th
- PMID 23240976
- Planetary science. Cassini spies an ocean inside Saturn's icy, gassy moon Titan.
- Kerr RA.
- Science (New York, N.Y.).Science.2012 Jun 29;336(6089):1629. doi: 10.1126/science.336.6089.1629.
- PMID 22745392
Japanese Journal
- 溶液および細胞のガラス状態に関する基礎研究(学会賞,低温生物工学会学会賞受賞記念論文)
- Gas Void Fraction Estimation in Gas-Bubble-Contained Sands with Difference Frequency Waves
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