ライフサイエンスコーパス: water absorption

1 ermal cells important in plant nutrition and water absorption.

2 k-viscosity from 954 to 683 BU and increased water absorption.

3 ilisation) was high in fibre and showed good water absorption.

4 inflammatory cytokines, leading to decreased water absorption.

5 ts for the majority of intestinal sodium and water absorption.

6 g a barrier while also allowing nutrient and water absorption.

7 MLCK inhibition does not completely restore water absorption.

8 95% of the surface area, provide a route for water absorption.

9 F caused diarrhea, LIGHT enhanced intestinal water absorption.

10 ty leading to decreased intestinal Na(+) and water absorption.

11 Cell expansion also requires water absorption.

12 ay be a heretofore unrecognized site of free water absorption.

13 s; 2.12, 4.07 and 5.12 ml water/g sample for water absorption; 1.35, 2.09 and 2.51 for diametric expa

14 7-10.5g/100gd.m.), yellow index (18.0-21.0), water absorption (59.3-62.3g/100g), farinograph dough st

15 um absorption and reduced glucose-stimulated water absorption 66%.

16 F-neutralizing antibodies completely restore water absorption after systemic T cell activation, barri

17 Cl and water absorption along microperfused loops of Henle of N

18 t is that it is able to directly measure the water absorption amount in real-time, monitor the direct

19 ater solubility (at 25 degrees C) increased, water absorption and apparent cold water viscosity (at 2

20 ence of acetic acid, PGWS resulted in higher water absorption and apparent cold water viscosity and p

21 ixing was observed possibly due to the lower water absorption and damaged starch caused by PINA expre

22 Water absorption and damaged starch were found to be imp

23 number of desirable properties including low-water absorption and high thermal stability.

24 Farinograph dough rheology indicated reduced water absorption and stability time and increased breakd

25 The water absorption and transport properties of fabrics are

26 entiating these fabrics and it suggests that water absorption and transport properties of fabrics are

27 Water absorption and transport property of textiles is i

28 effect of elevated peroxidase expression on water absorption and transport; however, no significant

29 nsport), principal cells (mediating salt and water absorption), and inner medullary cells, which medi

30 When hardness, yellowness, water absorption, and bulk density were compared to the

31 hort chain fatty acid production, sodium and water absorption, and storage.

32 The amplitude of the water absorption (approximately 250 parts per million) i

33 sensors exhibited changes in the regions of water absorptions at approximately 3500 and 850 cm-1 whe

34 rared Mapping Spectrometer exhibit distorted water absorption bands that indicate the presence of hyd

35 ms, e.g. by means of studying characteristic water absorption bands.

36 microfluidic system that can circumvent the water-absorption barrier for chemical imaging of the dev

37 Physical quality parameters such as water absorption, bulk density, diametric expansion and

38 p atmosphere emerges relatively unimpeded by water absorption, but models dominated by water fit the

39 The dough increased water absorption by 2% in the specified dosage range.

40 In striking contrast, water absorption by the GI tract rapidly and uniformly t

41 However, roasting led to an increase in water absorption capacity (0.89-3.64g/g), water absorpti

42 ex (EAI) and emulsion stability index (ESI), water absorption capacity (WAC) and fat absorption capac

43 six responses: water solubility index (WSI), water absorption capacity (WAC), oil holding capacity (O

44 (SDCPI) demonstrated the highest solubility, water absorption capacity and lowest surface hydrophobic

45 The highest water absorption capacity and maximum stress the compres

46 Native flours displayed higher values of water absorption capacity and swelling power than extrud

47 with a concomitant increase increase in its water absorption capacity and water solubility index.

48 ose extracted from rice and oat husks showed water absorption capacity of 141.6-392.1% and high opaci

49 kpea flour remained unaffected, although the water absorption capacity of flour increased and oil abs

50 ly (P<0.05) the optimal cooking time and the water absorption capacity, without affecting cooking los

51 GCWS starch had higher water absorption, cold paste viscosity and textural para

52 e able to quantifiably separate the soot and water absorption contributions.

53 ed positively (R=0.816, p<0.05) with TPC and water absorption correlated positively (R=0.995, p<0.05)

54 Water absorption did not correlate with (45)Ca(2+) absor

55 ss during the drying process as well as slow water absorption during rehydration, stabilize proteins,

56 b fluid in vivo, we measured electrolyte and water absorption during steady-state perfusion of the je

57 some hot-Jupiter exoplanets have much weaker water absorption features in their near-infrared spectra

58 onboard the Dawn spacecraft has now detected water absorption features within a low-illumination, hig

59 product (expansion, cooking-related losses, water absorption, firmness and stickiness) was assessed.

60 bsorption test showed up to threefold higher water absorption for large particles.

61 The water absorption had a significant positive correlation

62 ct of glucocorticoids on intestinal salt and water absorption has been known for more than two decade

63 Here we report the detection of strong water absorption in a high-signal-to-noise, mid-infrared

64 and butyrate-Ringer exhibit similar rates of water absorption in normal rats, whereas in DSS-induced

65 and/or function of transporters that mediate water absorption in the colon, likely reflecting the fac

66 The bulk of sodium and water absorption in the intestine is mediated by Na(+)/H

67 The dough water absorption increased significantly up to 76.7% and

68 in water absorption capacity (0.89-3.64g/g), water absorption index (1.97-3.52) and oil absorption ca

69 sitive correlation between particle size and water absorption index (r(2)=0.94) was observed.

70 Water absorption index (WAI) and oil absorption capacity

71 f the techno-functional properties including water absorption index, swelling index, foaming capacity

72 hardness, color, water solubility index, and water absorption index] and in vitro starch and protein

73 Intestinal water absorption is greatly enhanced by glucose, and thi

74 Although water absorption is secondary to active solute transport

75 e spectral strength of water, so that strong water absorption lines are seen in clear-atmosphere plan

76 gulation of colonic pH, including epithelial water absorption, nutrient inflow, and luminal buffering

77 Because water absorption occurs in the same region as main compo

78 Water absorption of atmospheric carbon dioxide lowers th

79 Water absorption of bread dough was significantly enhanc

80 There is evidence that water absorption of optical radiation is a significant f

81 Water absorption, oil absorption, foam capacity, stabili

82 have been used to investigate the effect of water absorption on the nanoscale elastic properties of

83 w an efficient removal of 89% of the hydrate water absorption peak height by 24 h of heating at atmos

84 uman intestine this accounts for 5 liters of water absorption per day.

85 ixed or dried samples in order to circumvent water absorption problems.

86 ly, where their stimulation reduces NaCl and water absorption, promoting natriuresis and diuresis.

87 the high porosity, excellent mechanical and water absorption properties of cryogels, and uniform dis

88 of the cation in the electrolyte and by the water absorption properties of the Nafion membrane.

89 Water solubility increased while water absorption reduced after addition of the acids.

90 addition of arabinoxylan leads to excessive water absorption, resulting in a decreased viscosity of

91 Electrolyte and water absorption/secretion was measured during steady st

92 lon, which is followed by osmotically-driven water absorption, so we hypothesized that this natural m

93 For water absorption, the addition of single enzyme had no s

94 wheat bran with barley bran increased dough water absorption up to 71.5% and consistency at peak dur

95 Water absorption was not different among sucrose, FruGlu

96 Exchange activity and intestinal water absorption were measured using a pH-sensitive dye