WordNet
- a chemical substance formed as a result of a chemical reaction; "a product of lime and nitric acid"
- a consequence of someones efforts or of a particular set of circumstances; "skill is the product of hours of practice"; "his reaction was the product of hunger and fatigue"
- an artifact that has been created by someone or some process; "they improve their product every year"; "they export most of their agricultural production" (同)production
- a quantity obtained by multiplication; "the product of 2 and 3 is 6" (同)mathematical product
- lying between two extremes in time or space or state; "going from sitting to standing without intermediate pushes with the hands"; "intermediate stages in a process"; "intermediate stops on the route"; "an intermediate range plane"
- a substance formed during a chemical process before the desired product is obtained
PrepTutorEJDIC
- 『産物』;製品 / (…の)結果,帰結《+『of』+『名』(do『ing』)》 / (数の)積 / (化学の)生成物
- (程度・距離・時間などにおいて)中間の,中間にある(起こる)
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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/06/22 20:13:22」(JST)
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- 1. 中等度リスクの子宮体癌に対する補助化学療法 adjuvant treatment of intermediate risk endometrial cancer
- 2. デュシェンヌ型およびベッカー型筋ジストロフィーの臨床的特徴および診断 clinical features and diagnosis of duchenne and becker muscular dystrophy
- 3. 血友病患者における第VIIIおよび第IX因子阻害物質 factor viii and factor ix inhibitors in patients with hemophilia
- 4. 腫瘍崩壊症候群：定義、発病メカニズム、臨床症状、原因および危険因子 tumor lysis syndrome definition pathogenesis clinical manifestations etiology and risk factors
- 5. アレルゲン抽出液の概要 an overview of allergen extracts
English Journal
- Polymer incompatibility as a potential tool for polyphenol recovery from olive mill wastewater.
- Hajji F1, Kunz B2, Weissbrodt J3.Author information 1IEL Food Technology and Biotechnology, Department of Nutrition and Food Sciences, Rheinische Friedrich-Wilhelms-University Bonn, Roemerstrasse 164, D-53117 Bonn, Germany; German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, 49610 Quakenbrueck, Germany(1). Electronic address: f.hajji@dil-ev.de.2IEL Food Technology and Biotechnology, Department of Nutrition and Food Sciences, Rheinische Friedrich-Wilhelms-University Bonn, Roemerstrasse 164, D-53117 Bonn, Germany.3IEL Food Technology and Biotechnology, Department of Nutrition and Food Sciences, Rheinische Friedrich-Wilhelms-University Bonn, Roemerstrasse 164, D-53117 Bonn, Germany; Symrise AG, Muehlenfeldstrasse 1, 37603 Holzminden, Germany(1).AbstractExperiments were designed and preformed in consideration of polymer type (proteins, i.e. caseinate and ovalbumin, and polysaccharides, i.e. alginate and methylcellulose), charge character and polysaccharide concentrations, intended to understand how the polymer properties determine both phase separation and polyphenol partitioning from olive mill wastewater (OMW). The highest yield of polyphenols (YBP=92.9%) was achieved in an aqueous two-phase system (ATPS) using an ovalbumin-methylcellulose system (OMCS) in comparison to ATPS with caseinate-alginate system (CAS; YBP=85.8%) or caseinate methylcellulose system (CMCS; YBP=74%). The performance of CMCS for the ATPS partitioning of polyphenols in OMW was found to depend on the addition of salt (sodium chloride). The use of centrifugation as assistive technology appears to be necessary for the polyphenol partitioning in ATPS using OMCS. In contrast to these polymer systems, CAS caused a rapid ATPS without resorting to centrifugation and salt, mainly because of strong electrostatic repulsion between alginate and caseinate. In this regard, CAS in phase-separated OMW obtained a partition coefficient of protein (KP1) of 0.04, a tie-line length (TLL) of 10.47% (w/w) and a phase volume ratio (VR) of 0.7. Thus, ATPS based on CAS represent an efficient and environmentally friendly concept in recovery of polyphenols from OMW. The spray drying of the caseinate-polyphenol-rich phase from CAS could become a dry intermediate product with potential use in the food and non-food industry.
- Food chemistry.Food Chem.2014 Aug 1;156:23-8. doi: 10.1016/j.foodchem.2014.01.068. Epub 2014 Feb 2.
- Experiments were designed and preformed in consideration of polymer type (proteins, i.e. caseinate and ovalbumin, and polysaccharides, i.e. alginate and methylcellulose), charge character and polysaccharide concentrations, intended to understand how the polymer properties determine both phase separa
- PMID 24629933
- Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese.
- Sádecká J1, Kolek E1, Pangallo D2, Valík L3, Kuchta T4.Author information 1Food Research Institute, Priemyselná 4, P.O. Box 25, 824 75 Bratislava 26, Slovakia.2Institute of Molecular Biology, Slovak Academy of Sciences, Dúbravská cesta 21, 845 51 Bratislava, Slovakia.3Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovakia.4Food Research Institute, Priemyselná 4, P.O. Box 25, 824 75 Bratislava 26, Slovakia. Electronic address: kuchta@vup.sk.AbstractVolatile aroma compounds were investigated along the production of May Bryndza cheese, a traditional Slovakian cheese produced from raw ewes' milk. Solid phase microextraction was used to isolate the volatile fractions, which were subsequently analysed by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Twenty-seven key odorants were found and described in the intermediate product, ewes' curd ripened for 0, 1, 2, 4, and 8days, or in the final product. A major overall increase in the number of aroma-active volatile compounds and in their odour intensity or concentration took place during the first day of ripening of the ewes' curd, and the odour gradually culminated at the end of ripening. During the final technological step of Bryndza cheese production, when the ewes' curd ripened for 10days is decrusted, pressed and milled with NaCl solution, 8 aroma-active volatile compounds disappeared.
- Food chemistry.Food Chem.2014 May 1;150:301-6. doi: 10.1016/j.foodchem.2013.10.163. Epub 2013 Nov 9.
- Volatile aroma compounds were investigated along the production of May Bryndza cheese, a traditional Slovakian cheese produced from raw ewes' milk. Solid phase microextraction was used to isolate the volatile fractions, which were subsequently analysed by gas chromatography-olfactometry and gas chro
- PMID 24360454
- Effects of meat pH on growth of 11 species of psychrotolerant clostridia on vacuum packaged beef and blown pack spoilage of the product.
- Yang X1, Youssef MK2, Gill CO3, Badoni M3, López-Campos Ó3.Author information 1Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1. Electronic address: xianqin.yang@agr.gc.ca.2Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1; Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza 11221, Egypt.3Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1.AbstractThe aim of the study was to determine the effects of meat pH on the abilities of 11 psychrotolerant Clostridium spp. to grow on, and to possibly cause blown pack spoilage of vacuum packaged beef. Beef steaks of pH 5.4-5.6, 5.7-5.9 or ≥6.0, i.e. of normal, intermediate or high pH were prepared and vacuum packaged. Groups of 3 steaks of the same pH range were inoculated with log phase cultures of Clostridium algoriphilum, Clostridium algidixylanolyticum, Clostridium bowmanii, Clostridium estertheticum, Clostridium frigoris, Clostridium frigidicarnis, Clostridium gasigenes, Clostridium lacusfryxellense, Clostridium psychrophilum, Clostridium tagluense or Clostridium vincentii. Each pack was resealed immediately after the steak was inoculated, and pack volumes were determined by water displacement, immediately after resealing and at intervals during storage at 2 °C for 56 days. All of the clostridia grew in packs of high pH beef but none caused pack swelling. Packs of intermediate pH beef inoculated with C. estertheticum began to swell after 14 days, with a mean rate of increase of pack volumes of 6.80 ml/day. One pack of intermediate pH beef inoculated with C. frigoris was swollen after 37 days. Packs of normal pH beef that had been inoculated with C. estertheticum began swelling after 14 days with a mean rate of increase of pack volumes of 7.70 ml/day. Packs of normal or intermediate pH beef inoculated with other clostridia did not swell. After storage, the numbers of most Clostridium spp., as determined by real-time PCR were greater on beef of high pH than of lower pH values, but the numbers of C. frigidicarnis and C. lacusfryxellense were highest on intermediate pH meat, the numbers of C. estertheticum were higher on meat of lower than of high pH, and the numbers of C. tagluense were the same on meat of all pH values. With high pH meat, glucose was reduced to very low level in rinse fluids from packs that had been inoculated with any Clostridium sp. With intermediate and normal pH meat, glucose was reduced to very low concentrations in only rinse fluids from beef that had been inoculated with C. estertheticum.
- Food microbiology.Food Microbiol.2014 May;39:13-8. doi: 10.1016/j.fm.2013.10.008. Epub 2013 Nov 5.
- The aim of the study was to determine the effects of meat pH on the abilities of 11 psychrotolerant Clostridium spp. to grow on, and to possibly cause blown pack spoilage of vacuum packaged beef. Beef steaks of pH 5.4-5.6, 5.7-5.9 or ≥6.0, i.e. of normal, intermediate or high pH were prepared and
- PMID 24387847
Japanese Journal
- Simultaneous recovery and purification of rice protein and phosphorus compounds from full-fat and defatted rice bran with organic solvent-free process
- Watanabe Masanori,Maeda Isamu,Koyama Masahiro [他]
- Journal of bioscience and bioengineering 119(2), 206-211, 2015-02
- … In this mechanism, a cyclohexadiene-1-one radical was an important intermediate for the formation of these products. … Cyclohexadiene-1-one radical was also found to be an important intermediate for dimerization reaction. … Guaiacol pyrolysis yielded phenol as the major product, with a small amount of benzofuran. …
- NAID 120005549942
- Carbothermal Reduction of Boron-bearing Iron Concentrate and Melting Separation of the Reduced Pellet
- , , ,
- ISIJ International 55(4), 751-757, 2015
- … Boron-bearing iron concentrate is the intermediate product of the ore dressing process of crude low grade ludwigite and extracting boron from it has great effect on the total boron yield. …
- NAID 130005065789
- Chemoselective and Kilogram-Scale Synthesis of Acetanilide β₃-Adrenergic Receptor Agonist
- , , [他], , , ,
- Bulletin of the Chemical Society of Japan 88(1), 139-145, 2015
- … The key intermediate (S)-1-{[2-(4-aminophenyl)ethyl]amino}-3-phenoxypropan-2-ol monohydrochloride (2) was condensed with 2-(2-phenylamino-1,3-thiazol-4-yl)acetic acid (3) using 1-ethyl-3-(3′-dimethylaminopropyl)carbodiimide hydrochloride (EDCI·HCl) to give 1 as a product of chemoselective amide formation on the aromatic amine moiety. …
- NAID 130004801806
Related Links
- Finished product traded usually among producers or suppliers, and not between them and the end users. Timber and steel rods are intermediate products because they are sold by the timber merchant or the steel dealer to the builder ...
- Definition of intermediate product in the Online Dictionary. Multiple meanings, detailed information and synonyms for intermediate product. ... Intermediate \In`ter*me"di*ate\, n. 1. A person who intermediates between others ...
Related Pictures
★リンクテーブル★
| リンク元 | 「中間代謝物」「intermediary metabolite」「intermediate metabolite」 |
| 関連記事 | 「intermediate」「product」「intermedia」 |
「中間代謝物」
「intermediary metabolite」
「intermediate metabolite」
「intermediate」
- n.
- adj.
- 中間の、中間部の、中等の、間性の
- 関
- halfway、intermediary、intermediary body、intermedius、intersex、interstitial、interzonal、middle、moderate
「product」
- n.
「intermedia」