ライフサイエンスコーパス: liquor

1 rum were similar to those for other types of liquor.

2 week of drinking wine, wine types, beer, or liquor.

3 beer, 443 (5%) for wine, and 7504 (82%) for liquor.

4 their hydrogen atoms with D2O in the mother liquor.

5 presence of a trace reductant in the mother liquor.

6 ogical systems in their unadulterated mother liquor.

7 ogen removal from anaerobic sludge digestion liquor.

8 e industrial nitrogen supplement, corn steep liquor.

9 ted, whereas no association was observed for liquor.

10 system fed with synthetic anaerobic digester liquor.

11 k of incident gout, especially beer and hard liquor.

12 ciations with consumption of beer, wine, and liquor.

13 he concentrations of inhibitor in the mother liquor.

14 r binge drinkers who consumed beer, wine, or liquor.

15 ing block and also exists free in the mother liquor.

16 emoving carbon and nitrate from contaminated liquors.

17 as the inactive conformer in similar mother liquors.

18 nfidence interval [CI], 1.0-2.6; P =.05) and liquor (95% CI, 1.1-2.3; P =.01) for every additional mi

19 The valuable side product is aqueous process liquor, a softwood hydrolysate (SWH) herein produced in

20 Wine abstaining but not beer or liquor abstaining was associated with poorer survival.

21 anges in the ionic composition of the mother liquor allowed for the occupancy of the active site with

22 supplements than those who preferred beer or liquor, although adjustment for these factors or GERD sy

23 Children exposed to more liquor and convenience stores within 500 m of their home

24 Children exposed to more liquor and convenience stores within 500 m of their home

25 d 80 nm nAg in aerobic WW effluent and mixed liquor and the related changes in nAg size, using single

26 increase the levels of polar lipids in dough liquor and their availability for and potential accumula

27 lts reported their intake of beer, wine, and liquor and underwent measurements of circulating IL-6 an

28 Raw autohydrolysis liquors and refined concentrates coming from aqueous tre

29 d independent inverse associations for beer, liquor, and white wine.

30 ed the relationship between intakes of beer, liquor, and wine and serum uric acid levels.

31 erent types of alcoholic beverage (eg, beer, liquor, and wine) separately.

32 e risks of head and neck cancer for beer and liquor are comparable.

33 sify (deleterious) non-polar lipids in dough liquor, are needed.

34 pH but were still significant, with influent liquors as low as pH 1.37.

35 past consumption of alcohol, beer, wine, or liquor at ages 18-22 years, at ages 30-35 years, or duri

36 Pacharan is an aniseed liquor-based beverage made with sloe berry (Prunus spino

37 aim of this work was to design a new aniseed liquor-based beverage with maqui berry (MBL), characteri

38 cium acetate from the crystallization mother liquor bound at a site remote from the active site and l

39 hnological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction

40 (beer, wine and wine coolers, and distilled liquor) by a magazine's adolescent readership (age 12-19

41 in or out of the crystals through the mother-liquor component of the system.

42 ystals soaked at this pH in synthetic mother liquor containing inhibitor and 100 nM Zn2+.

43 equency of binge drinking of beer, wine, and liquor, defined as intake of 3 or more drinks within 1 t

44 mbers limited analyses by beverage type, but liquor demonstrated the strongest positive association w

45 In the mussel liquor, dimethyl sulphide was undetectable pre-storage,

46 have a lower mortality risk than do beer or liquor drinkers, but it remains unclear whether this red

47 Among liquor drinkers, risks were consistently greater for tho

48 verage weekly consumption of beer, wine, and liquor during the year prior to AMI.

49 Equilibration of the mother liquor (enriched in 2R) to a 1:1 mixture and recrystalli

50 ular and light beer, red and white wine, and liquor every 4 years.

51 ng suspicions (red meats, seafood, beer, and liquor), exonerated others (total protein, wine, and pur

52 ng suspicions (red meats, seafood, beer, and liquor), exonerated others (total protein, wine, and pur

53 Liquor extracts were analyzed by flow-injection electros

54 to the inhibitor concentration in the mother liquor focuses attention on the properties of the encoun

55 ere identified in a batch reactor with mixed liquor from a conventional activated sludge.

56 was identified in a batch reactor with mixed liquor from a nitrifying activated sludge.

57 Heavy consumers of liquor (>/=43 drinks per week) had strongly increased ri

58 er risk with heavy alcohol use, particularly liquor; however, residual confounding by cigarette smoki

59 samples including creme de menthe peppermint liquor, human urine, and baby oil to viscosities of the

60 homogenised mussel meat and 29 in the mussel liquor (i.e. the seawater enclosed in the mantle cavity)

61 y addition of L-[3-13C]-serine to the mother liquor in contact with the microcrystals, consistent wit

62 Intake of >2 drinks/d of liquor in men was associated with significantly lower (3

63 spine BMD than was intake of 1-2 drinks/d of liquor in men.

64 nsumption of beer, red wine, white wine, and liquor individually every four years using validated foo

65 Magazine advertising by the beer and liquor industries is associated with adolescent readersh

66 no intake increased with increasing beer or liquor intake (P values for trend <0.001), but the assoc

67 cid levels increased with increasing beer or liquor intake but not with increasing wine intake.

68 Estimates of total alcohol and liquor intake, but not of beer and wine intake, tended t

69 ant for alcohol overall but were similar for liquor intake.

70 However, in men, high liquor intakes (>2 drinks/d) were associated with signif

71 d in astrocytes at the blood-brain and blood-liquor interfaces.

72 are pipetted onto the chip and excess mother liquor is subsequently soaked off through the micropores

73 offering a new and tasty beverage for future liquor manufacturing.

74 activity and polyphenolic content of quince liquor may be deemed as a promising new alcoholic bevera

75 enuated but remained significant for beer or liquor (multivariate difference per serving per day 0.46

76 maceration of red fruits in aqueous ethanol liquor, namely sloe berries or sour cherry.

77 for those who usually drank mixed (diluted) liquor (odds ratio = 4.0, 95% confidence interval: 2.4,

78 udies, performed directly in crystallization liquor, of ultralente crystals prepared from bovine, hum

79 ank beer only (858 cases, 986 controls), for liquor-only drinkers (499 cases, 527 controls), and for

80 r week, respectively; P(trend) < 0.0001) and liquor-only drinkers (ORs = 1.6, 1.5, 2.3, and 3.6; P <

81 ce for drinkers of wine than for drinkers of liquor or beer.

82 Density of liquor or convenience stores within a 500-m radius of a

83 e alcohol as measured by rates per capita of liquor or convenience stores, and violence as measured b

84 crystalline powder of selenourea into mother liquor or cryo-solution with native crystals, in analogy

85 y (37.1 mmol Trolox/100mL) were found in the liquors prepared using fruits with skin and 50:50 quince

86 the solid and liquid fractions of the mixed liquor, return flow, and permeate using quantitative PCR

87 ferentiation among and identification of ten liquor samples (whiskies, brandy, vodka) and ethanol con

88 In synthetic mother liquor saturated in Zn2+, trypsin-bound keto-BABIM is un

89 Dissolution experiments with nAg in WW mixed liquor showed qualitatively similar dissolution trends.

90 even when grown from the same drop of mother liquor, showed markedly different activities.

91 0.04 mum): (i) attachment of virus to mixed liquor solids; (ii) virus retention by a just backwashed

92 telomere length by 0.004 for each additional liquor store or convenience store (beta [SE], -0.004 [0.

93 .01 (95% CI: 1.00, 1.03) for each additional liquor store within a 1600 m service area, respectively.

94 s 1.56 (95% CI: 0.98, 2.49) for those with a liquor store within the service area compared to those w

95 association between residential exposure to liquor stores and harmful consumption of alcohol, and so

96 ulated for 6 types of businesses-drugstores, liquor stores, bars, convenience stores, restaurants, an

97 ere also more pronounced when subjects drank liquor straight.

98 ns between BMD and beer or wine, relative to liquor, suggests that constituents other than ethanol ma

99 ffering operational parameters (mainly mixed liquor suspended solid (MLSS) concentrations, solid rete

100 ter for those who drank straight (undiluted) liquor than for those who usually drank mixed (diluted)

101 by large density fluctuations in the mother liquor that results in the formation of dense liquid-lik

102 rtially nitrified anaerobic sludge digestion liquor through the use of a membrane biofilm reactor (MB

103 , fish, peanuts, rice, butter, coffee, beer, liquor, total alcohol, and multivitamins were each corre

104 CI: 1.24, 2.10; P(trend) = 0.001) for heavy liquor use, compared with the respective referent group.

105 biodegradation kinetics normalized to mixed liquor volatile suspended solids (VSS).

106 was evidence that heavy consumption of hard liquor was associated with greater CAC accumulation.

107 The metal content of the resultant effluent liquor was low enough to meet European criteria for disc

108 Consumption of wine or liquor was not associated with the incidence of PD.

109 lized" from the reaction mass and the mother liquor was recycled in the subsequent batch thereby elim

110 Alcohol consumption (ie, wine, beer, and liquor) was assessed at cohort entry using a food freque

111 dividual alcoholic beverages, white wine and liquor were positively associated with BCC risk.

112 Liquors were obtained after macerating quinces from thre

113 Phytochemical profiles of 24 quince liquors were studied as the combination of technological

114 ntially: beer confers a larger increase than liquor, whereas moderate wine drinking does not increase

115 Therefore, MBL can be an acceptable new liquor, with better quality characteristics and higher a

116 association of beer, but not that of wine or liquor, with BMD.

117 amalization maintained the pH of the cooking liquor within an acidic-neutral range and yielded noodle