WordNet

sink below the surface; go under or as if under water (同)submerse
cover completely or make imperceptible; "I was drowned in work"; "The noise drowned out her speech" (同)drown, overwhelm
put under water; "submerge your head completely" (同)submerse
provide with water; "We watered the buffalo"
binary compound that occurs at room temperature as a clear colorless odorless tasteless liquid; freezes into ice below 0 degrees centigrade and boils above 100 degrees centigrade; widely used as a solvent (同)H2O
supply with water, as with channels or ditches or streams; "Water the fields" (同)irrigate
once thought to be one of four elements composing the universe (Empedocles)
secrete or form water, as tears or saliva; "My mouth watered at the prospect of a good dinner"; "His eyes watered"
a liquid necessary for the life of most animals and plants; "he asked for a drink of water"
fill with tears; "His eyes were watering"
a form of baptism in which part or all of a persons body is submerged
wetting with water; "the lawn needs a great deal of watering"

PrepTutorEJDIC

…‘を'水中に沈める,浸す / …‘を'消し去る,おおい隠す / 水中にもぐる(没する)
〈U〉水 / 《しばしば複数形で》『海』(『湖,川』)『の水』 / 《複数形で》流れる水;(海・川・湖などの)波立つ水《+of+名》 / 《複数形で》(特定の)水域,領海,近海 / 〈U〉潮位,水位;《the water》水面 / 〈U〉分泌液(涙・汗・尿など) / 〈U〉溶液,…水 / 《複数形で》(飲用の)鉱泉水 / 〈U〉(織物・金属などの)波紋 / …‘に'『水をかける』(まく,やる) / 〈動物〉‘に'水を飲ませる / …‘に'水を供給する;…‘を'潅漑(かんがい)する / 〈液体など〉‘を'水で割る,薄める《+名+down,+down+名》 / 〈織物・金属など〉‘に'波紋(波模様)をつける / 〈動物などが〉水を飲む:〈船・機関などが〉給水を受ける / 〈目・口などが〉分泌液を出す
〈U〉水(液体)に浸す(沈める)こと / 〈U〉〈C〉浸礼(体全体を水中に浸す洗礼)

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English Journal

Quality evaluation of farmed whiteleg shrimp, Litopenaeus vannamei, treated with different slaughter processing by infrared spectroscopy.

Fu LL1, Chen X2, Wang Y3.Author information 1Marine Resources and Nutrition Biology Research Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China.2College of Physics and Electronic Information and Department of Chemistry, Wenzhou University, Wenzhou 325035, China.3Marine Resources and Nutrition Biology Research Center, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, China. Electronic address: wangyb@mail.zjgsu.edu.cn.AbstractThe present study was to evaluate two slaughter processing methods (ice water immersion (T-1) and individual beheaded (T-2)) on whiteleg shrimp quality farmed in freshwater culture systems using attenuated total reflection infrared (ATR-IR) technology. In addition, the corresponding physical, chemical and microbial properties of shrimp samples were also determined. No significant differences were observed in pH, total volatile basic nitrogen (TVB-N), thiobarbutiric acid (TBA) and K value as well as the contents of moisture, crude protein, crude fat and ash between groups of T-1 and T-2. However, significantly higher springiness and chewiness (P<0.05) were observed in T-1 as compared to those of T-2. As for the result of total viable counts (TVC), significantly lower value (P<0.05) was shown in T-1 than that of T-2, indicating that the quality and shelf life of whiteleg shrimp killed by ice water immersion could be improved and prolonged. Furthermore, all the samples were successfully divided into two categories regarding the two slaughter methods by principal component analysis (PCA) according to the infrared spectra. By analysis of the regression coefficients of PLS-DA, it can be supposed that the quality differences of whiteleg shrimp with different slaughter processing are largely caused by structural changes of their protein and fat. All together, our results indicated that the springiness and chewiness of whiteleg shrimp with different processing could be correctly distinguished using infrared spectroscopy.
Food chemistry.Food Chem.2014 May 15;151:306-10. doi: 10.1016/j.foodchem.2013.11.012. Epub 2013 Nov 13.
The present study was to evaluate two slaughter processing methods (ice water immersion (T-1) and individual beheaded (T-2)) on whiteleg shrimp quality farmed in freshwater culture systems using attenuated total reflection infrared (ATR-IR) technology. In addition, the corresponding physical, chemic
PMID 24423537

Cardiovascular responses to water immersion in humans: impact on cerebral perfusion.

Carter HH1, Spence AL, Pugh CJ, Ainslie P, Naylor LH, Green DJ.Author information 1School of Sport Science, Exercise and Health, The University of Western Australia, Crawley, Western Australia;AbstractEpisodic increases in cerebrovascular perfusion and shear stress may have beneficial impacts on endothelial function that improve brain health. We hypothesized that water immersion to the level of the right atrium in humans would increase cerebral perfusion. We continuously measured, in 9 young (means ± SD, 24.6 ± 2.0 yr) healthy men, systemic hemodynamic variables along with blood flows in the common carotid and middle and posterior cerebral arteries during controlled filling and emptying of a water tank to the level of the right atrium. Mean arterial pressure (80 ± 9 vs. 91 ± 12 mmHg, P < 0.05), cardiac output (4.8 ± 0.7 vs. 5.1 ± 0.6 l/min, P < 0.05) and end-tidal carbon dioxide (PetCO2, 39.5 ± 2.0 vs. 44.4 ± 3.5 mmHg, P < 0.05) increased with water immersion, along with middle (59 ± 6 vs. 64 ± 6 cm/s, P < 0.05) and posterior cerebral artery blood flow velocities (41 ± 9 vs. 44 ± 10 cm/s, P < 0.05). These changes were reversed when the tank was emptied. Water immersion is associated with hemodynamic and PetCO2 changes, which increase cerebral blood velocities in humans. This study provides an evidence base for future studies to examine the potential additive effect of exercise in water on improving cerebrovascular health.
American journal of physiology. Regulatory, integrative and comparative physiology.Am J Physiol Regul Integr Comp Physiol.2014 May;306(9):R636-R640. Epub 2014 Feb 19.
Episodic increases in cerebrovascular perfusion and shear stress may have beneficial impacts on endothelial function that improve brain health. We hypothesized that water immersion to the level of the right atrium in humans would increase cerebral perfusion. We continuously measured, in 9 young (mea
PMID 24553298

Less Efficacious Conditioned Pain Modulation and Sensory Hypersensitivity in Chronic Whiplash-associated Disorders in Singapore.

Ng TS1, Pedler A, Vicenzino B, Sterling M.Author information 1†Physiotherapy Section, Department of Rehabilitation, National University Hospital, Singapore, Singapore *Division of Physiotherapy, School of Health and Rehabilitation Sciences §Centre for Clinical Excellence in Spinal Pain, Injury and Health, Division of Physiotherapy, The University of Queensland, St Lucia ‡Centre of National Research on Disability and Rehabilitation Medicine (CONROD), The University of Queensland, Herston, QLD, Australia.AbstractOBJECTIVES: Cultural differences in pain perception exist. Although chronic whiplash-associated disorder (WAD) is well investigated in western countries, little is known about its presentation in Singapore. We studied the neck motion and pain sensitivity in people with chronic WAD in Singapore.
The Clinical journal of pain.Clin J Pain.2014 May;30(5):436-42. doi: 10.1097/AJP.0b013e3182a03940.
OBJECTIVES: Cultural differences in pain perception exist. Although chronic whiplash-associated disorder (WAD) is well investigated in western countries, little is known about its presentation in Singapore. We studied the neck motion and pain sensitivity in people with chronic WAD in Singapore.MATER
PMID 23887342