WordNet

satisfy in a limited way; "He contented himself with one glass of beer per day"
the proportion of a substance that is contained in a mixture or alloy etc.
the sum or range of what has been perceived, discovered, or learned (同)cognitive content, mental object
everything that is included in a collection and that is held or included in something; "he emptied the contents of his pockets"; "the two groups were similar in content"
make content; "I am contented"
a nonmetallic bivalent element that is normally a colorless odorless tasteless nonflammable diatomic gas; constitutes 21 percent of the atmosphere by volume; the most abundant element in the earths crust (同)O, atomic number 8
satisfied or showing satisfaction with things as they are; "a contented smile" (同)content
a list of divisions (chapters or articles) and the pages on which they start (同)table_of_contents

PrepTutorEJDIC

〈C〉《複数形で》(容器などにはいっている)『中身』,内容物,(記録・書物などの)目次 / 〈U〉(書物・演説などの)趣旨 / 〈C〉《~》《修飾語を伴って》含有量,(容器の)容量
『満足して』,甘んじて / 満足 / (…で)…'を'『満足させる』《+名+『with』+『名』》
『酸素』(化学記号はO)
『満足した』,満足そうな

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Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy.

Ballistreri G, Continella A, Gentile A, Amenta M, Fabroni S, Rapisarda P.SourceConsiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee, Corso Savoia 190, 95024 Acireale, Italy.
Food chemistry.Food Chem.2013 Oct 15;140(4):630-8. doi: 10.1016/j.foodchem.2012.11.024. Epub 2012 Nov 16.
The fruit quality characteristics, phenolic compounds and antioxidant capacities of 24 sweet cherry (Prunus avium L.) cultivars grown on the mountainsides of the Etna volcano (Sicily, Italy) were evaluated. High-performance liquid chromatographic methods were used to identify and quantify sugars, or
PMID 23692746

The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.

Bak KH, Lindahl G, Karlsson AH, Lloret E, Gou P, Arnau J, Orlien V.SourceDepartment of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Meat science.Meat Sci.2013 Oct;95(2):433-43. doi: 10.1016/j.meatsci.2013.05.004. Epub 2013 May 9.
Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600MPa, 13°C, 5min), raw meat pH24 (low, normal, high), salt content (15, 30g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-0.30%). Raw hams were selected by pH24 in
PMID 23747640

Prooxidative and antioxidative properties of β-carotene in chlorophyll and riboflavin photosensitized oil-in-water emulsions.

Park J, Kim TS, Kim MJ, Lee J.SourceDepartment of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
Food chemistry.Food Chem.2013 Sep 1;140(1-2):255-61. doi: 10.1016/j.foodchem.2013.02.036. Epub 2013 Feb 19.
Effects of β-carotene on the oxidative stability of chlorophyll or riboflavin photosensitized oil-in-water (O/W) emulsions were determined by analysing the depleted headspace oxygen content, lipid hydroperoxides, fluorescence intensity, and headspace volatiles. As the concentration of β-carotene i
PMID 23578641

Ding Kaining,Aeberhard Urs,Smirnov Vladimir,Holländer Bernd,Finger Friedhelm,Rau Uwe
Jpn J Appl Phys 52(12), 122304-122304-5, 2013-12-25
… We investigated the material properties of n-type μc-SiO<inf>x</inf>:H films grown at various input gas ratios and correlated the results of SHJ solar cells utilizing varying oxygen content and thickness of the emitter layer to the corresponding film properties. …
NAID 150000107839