ライフサイエンスコーパス: kitchen

1 r 'baby animal: cub'; 'no' for 'water sport: kitchen').

2 is experiments on butterfly hemolymph in his kitchen.

3 All meals were prepared in a metabolic kitchen.

4 ver wood-burning stoves in poorly ventilated kitchens.

5 dardized recipes and served in cluster-level kitchens.

6 characteristics: storage areas (garage, 40%; kitchen, 20%), pests treated (ants, 33%; weeds, 20%), pe

7 these deaths share common causes, including kitchen accidents, self-immolation, and different forms

8 were installed sequentially for 2 weeks and kitchen air monitoring was conducted for 48 h during eac

9 r, home age, use of central furnace fans and kitchen and bathroom exhaust fans, use of air cleaners,

10 n homes, with dwelling size and proximity of kitchen and bedroom as the most important determinants.

11 Despite their widespread use in both the kitchen and the laboratory, the molecular mechanism thro

12 mite antigens, were commonly elevated in the kitchens and pregnant mothers' beds.

13 nities are widely distributed in residential kitchens and that the composition of these communities i

14 es, prevention of cross contamination in the kitchen, and measures that decrease spread of viable ooc

15 who lived in one convent, ate from the same kitchen, and were highly comparable for a wide range of

16 improved sanitation and cement floors in the kitchen area had reduced fecal contamination to those wi

17 Curcumin is widely used in traditional Asian kitchen as a cooking ingredient.

18 s on indoor BC concentrations inside village kitchens as a result of switching from traditional stove

19 The machacado had been shredded in a kitchen blender which was the probable source for cross-

20 All meals were prepared in a metabolic kitchen; breakfast and dinner on weekdays were eaten on

21 yearly trainings, and monthly visits to the kitchens by the Pathways nutrition staff.

22 supply domestic taps, but the mains fed the kitchen cold tap.

23 red with 6 (24%) of 25 hot and 9 (47%) of 19 kitchen cold taps compared with 3 (16%) of 19 of hot kit

24 s of potential human pathogens observed on a kitchen counter could be matched to the hands of occupan

25 an indoor aerosol transformation linked to a kitchen degreaser containing monoethanol amine (MEA).

26 Meals were prepared by a metabolic kitchen during the 2 months that the participants receiv

27 gen (Bla g 1 or Bla g 2) was > or = 2 U/g of kitchen dust in 26% of apartments and only 6% of houses,

28 Bla g 2 in prenatal kitchen dust predicted cockroach sensitization at the ag

29 exchange of microbes between humans and the kitchen environment can impact human health.

30 s asthma events, but bundling with repairing kitchen exhaust fans and eliminating indoor sources (eg,

31 as integrated pest management and repairing kitchen exhaust fans, led to 7% to 12% reductions in ser

32 /L) than the lead levels from the respective kitchen faucets (1 to 130 mug/L), and frequently 50-80%

33 baby's bed, bedroom floor, family room, and kitchen floor within the first 3 mo after birth.

34 nitation facility also had less contaminated kitchen floors (Beta: -0.65 log10 E. coli CFU/900 cm(2);

35 63.9 (11.5-331); sofas, 44.8 (6.4-240); and kitchen floors, 80.5 (9.8-512).

36 ly identical K values after being exposed to kitchen grime with values that are close to those report

37 Both diets, prepared in a research kitchen, had the same macronutrient and energy content.

38 Two kitchen herbs, namely, spearmint and basil, were analyze

39 Suboptimal kitchen hygiene after preparation of raw meat or chicken

40 Infection prevention efforts should address kitchen hygiene practices and non-food exposures, such a

41 ermined by field measurements inside village kitchens, in conjunction with laboratory data, to assess

42 scence readouts was demonstrated with a 900W kitchen microwave.

43 Backyard gardens, dump heaps, and kitchen middens are thought to have provided important v

44 aught their children rules about climbing on kitchen objects (AOR, 1.58; 95% CI, 1.16-2.15).

45 All meals were prepared in the metabolic kitchen of the General Clinical Research Center.

46 of bacteria across > 80 surfaces within the kitchens of each of four households.

47 requently detected in homes with bedroom and kitchen on the same floor as compared with different flo

48 where the object is typically found (in the kitchen or the garage) and how the object is commonly us

49 w practice was well accepted by day care and kitchen personnel.

50 enoids/polyphenols; the influence of certain kitchen preparations was likewise studied.

51 pers, airplane luggage tags, printing paper, kitchen rolls (i.e., paper towels), and toilet paper.

52 ative importance of greywater (i.e., shower, kitchen sink, bathroom washbasin, and laundry) and black

53 e popular dishes prepared in a dedicated lab-kitchen: spaghetti alle vongole, pomodori al riso, gatea

54 Bacteria readily colonize kitchen surfaces, and the exchange of microbes between h

55 as the primary source of bacteria across all kitchen surfaces, with contributions from food and fauce

56 an be transferred in residential settings to kitchen surfaces.

57 r across surfaces and sources of bacteria to kitchen surfaces.

58 rofile sampling was evaluated for eight home kitchen taps in three U.S. cities with observed PbO2-coa

59 cold taps compared with 3 (16%) of 19 of hot kitchen taps.

60 Both foods were prepared in a kitchen that served 6 other schools where no illness was

61 an dose to the 4 rooms ranged from 0.17 mSv (kitchen) to 0.58 mSv (bedroom).

62 We also find that additional kitchen ventilation is associated with a 12% reduction i

63 than 1.25 tsp of salt added to foods in the kitchen were 1.9 (95% confidence interval [CI], 0.6-5.7)

64 particles<2.5 microm in diameter (PM2.5) in kitchens where wood-burning cookfires are a dominant sou

65 The establishment of the New England Kitchen, which provided inexpensive Yankee cooking inten

66 dance but broadly distributed throughout the kitchens, with different taxa exhibiting distinct distri