プラス、ラスする

WordNet

on the positive side or higher end of a scale; "a plus value"; "temperature of plus 5 degrees"; "a grade of C plus"
involving advantage or good; "a plus (or positive) factor" (同)positive
a contract in which the contractor is paid his total cost plus a stated percentage of profit
mens baggy knickers hanging below the knees; formerly worn for sports (especially golf)

PrepTutorEJDIC

『…を加えて,を足して』 / 《話》『…に加うるに』,とともに / 《名詞の前にのみ用いて》(数学で)『正の』,『プラスの』 / 《名詞の前にのみ用いて》(電気が)『陽の』 / 余分の(extra) / (等級が)…の上 / プラス記号,正号(plus sign)・正数(plus quantity) / 《話》剰余(じょうよ),利益;付加的な要素

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/09/04 19:06:51」(JST)

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1. 重症難治性アトピー性皮膚炎（湿疹）のマネージメント management of severe refractory atopic dermatitis eczema
2. ソラレン・紫外線A（PUVA）光化学療法 psoralen plus ultraviolet a puva photochemotherapy
3. 進行期（ステージIIB～IV）の菌状息肉症の治療 treatment of advanced stage iib to iv mycosis fungoides
4. セザリー症候群の治療 treatment of sezary syndrome
5. 難治性または再発性のびまん性または巣状増殖性ループス腎炎の治療 therapy of resistant or relapsing diffuse or focal proliferative lupus nephritis

English Journal

Simple electrochemical sensor for caffeine based on carbon and Nafion-modified carbon electrodes.

Carolina Torres A, Barsan MM, Brett CM.Author information Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade de Coimbra, 3004-535 Coimbra, Portugal.AbstractA simple, economic, highly sensitive and highly selective method for the detection of caffeine has been developed at bare and Nafion-modified glassy carbon electrodes (GCE). The electrochemical behaviour of caffeine was examined in electrolyte solutions of phosphate buffer saline, sodium perchlorate, and in choline chloride plus oxalic acid, using analytical determinations by fixed potential amperometry, phosphate buffer saline being the best. Modifications of the GCE surface with poly(3,4-ethylenedioxythiophene) (PEDOT), Nafion, and multi-walled carbon nanotubes were tested in order to evaluate possible sensor performance enhancements, Nafion giving the most satisfactory results. The effect of interfering compounds usually found in samples containing caffeine was examined at GCE without and with Nafion coating, to exclude interferences, and the sensors were successfully applied to determine the caffeine content in commercial beverages and drugs.
Food chemistry.Food Chem.2014 Apr 15;149:215-20. doi: 10.1016/j.foodchem.2013.10.114. Epub 2013 Nov 1.
A simple, economic, highly sensitive and highly selective method for the detection of caffeine has been developed at bare and Nafion-modified glassy carbon electrodes (GCE). The electrochemical behaviour of caffeine was examined in electrolyte solutions of phosphate buffer saline, sodium perchlorate
PMID 24295698

Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

Roldan M, Antequera T, Armenteros M, Ruiz J.Author information Food Science, School of Veterinary Science, University of Extremadura, Spain.AbstractForty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80°C) and time (6, 12 and 24h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temperature-time combinations increased conjugated dienes and decreased thiobarbituric reactive substances (TBARS) values and hexanal. Total protein carbonyls increased throughout time at all cooking temperatures considered, while α-aminoadipic (AAS) and γ-glutamic semialdehydes (GGS) increased when cooking at 60°C but not at 80°C. Links between the decrease in secondary compounds from lipid oxidation due to cooking at higher temperatures and for longer times with the increased levels of 3-methylbutanal and greater differences between total protein carbonyls and AAS plus GGS were hypothesised.
Food chemistry.Food Chem.2014 Apr 15;149:129-36. doi: 10.1016/j.foodchem.2013.10.079. Epub 2013 Oct 26.
Forty-five lamb loins were subjected to sous-vide cooking at different combinations of temperature (60, 70 and 80°C) and time (6, 12 and 24h) to assess the effect on the oxidative stability of lipids and proteins. Heating induced both lipid and protein oxidation in lamb loins. Higher cooking temper
PMID 24295686

ENHANCED β-GALACTOSIDASE PRODUCTION OF Aspergillus oryzae MUTATED BY UV AND LiCl.

Zhang W, Liu F, Yang M, Liang Q, Zhang Y, Ai D, An Z.Author information a College of Food Science and Technology Engineering , Gansu Agricultural University , Lanzhou , China.AbstractIn order to breed a high-yield β-galactosidase-producing strain, Aspergillus oryzae was used as the parent strain and mutagenized with ultraviolet (UV) and UV plus lithium chloride (LiCl), respectively. After being mutagenized by UV, the β-galactosidase activity of mutant UV-15-20 reached 114.08 U/mL, which revealed a 49.22% increase compared with the original strain. A mutant UV-LiCl-38 with high β-galactosidase activity (121.42U/mL) was obtained after compound mutagenesis of UV and LiCl; the β-galactosidase activity of this mutant was 58.82% higher than that of the parent strain. Subculture testing indicated that UV-15-20 and UV-LiCl-38 had good hereditary stability and may be ideal strains for the production of β-galactosidase. Additionally, it was demonstrated that compound mutagenesis with UV and LiCl is an effective mutation method for breeding industrially interesting strains.
Preparative biochemistry & biotechnology.Prep Biochem Biotechnol.2014 Apr 3;44(3):310-20. doi: 10.1080/10826068.2013.829496.
In order to breed a high-yield β-galactosidase-producing strain, Aspergillus oryzae was used as the parent strain and mutagenized with ultraviolet (UV) and UV plus lithium chloride (LiCl), respectively. After being mutagenized by UV, the β-galactosidase activity of mutant UV-15-20 reached 114.08
PMID 24274018

Transfer of foodborne pathogens during mechanical slicing and their inactivation by levulinic acid-based sanitizer on slicers.

Chen D, Zhao T, Doyle MP.Author information Center for Food Safety, College of Agricultural and Environmental Sciences, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, USA.AbstractThis study investigated the degree of cross-contamination between deli foods and slicers by Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7, and their inactivation by levulinic acid (LA) plus sodium dodecyl sulfate (SDS) on slicers. The transfer rate of pathogens at 5 locations on the contaminated slicers (scenario I) and on food slices (scenario II) was determined. The antimicrobial efficacy of the LA + SDS sanitizers applied either as a liquid or as foam at three concentrations (0.5% LA + 0.05% SDS, 1% LA + 0.1% SDS, and 2% LA + 0.5% SDS) was determined for decontamination of the pathogens on the slicers at 21 °C. After slicing 10 slices, the pathogens recovered from slicer blades were significantly (P < 0.05) less than the recovery from some other contact locations (scenario I). With an initial inoculum at approximately 8.5 log CFU/blade, the populations of the pathogens transferred from blades to slices decreased logarithmically (R(2) > 0.9, scenario II). Contaminated slicer surfaces sprayed with 1% LA plus 0.1% SDS as a foam (45-55 psi) reduced within 1 min 6.0 to 8.0 log CFU/blade of the pathogens. Results revealed that cross-contamination can occur between deli foods and slicers. Also, LA-based sanitizer applied as foam can be a useful treatment to remove microbial contamination on the slicers.
Food microbiology.Food Microbiol.2014 Apr;38:263-9. doi: 10.1016/j.fm.2013.10.004. Epub 2013 Oct 16.
This study investigated the degree of cross-contamination between deli foods and slicers by Listeria monocytogenes, Salmonella, and Escherichia coli O157:H7, and their inactivation by levulinic acid (LA) plus sodium dodecyl sulfate (SDS) on slicers. The transfer rate of pathogens at 5 locations on t
PMID 24290650