ライフサイエンスコーパス: water absorption

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

2 Cell expansion also requires water absorption.

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

4 Indapamide also inhibited intestinal water absorption.

5 the CFRP composites' superior resistance to water absorption.

6 nate exchanger, which contributes to reduced water absorption.

7 t impact on the cathodic dis-bonded area and water absorption.

8 s a scavenging mechanism, in addition to gas-water absorption.

9 the impermeability and consequently reduced water absorption.

10 t cause dehydration by disrupting intestinal water absorption.

11 ific weight, grain protein content and flour water absorption.

12 ning of gelatinization temperature and lower water absorption.

13 es increased seed hydrophobicity and limited water absorption.

14 nter significant light attenuation caused by water absorption.

15 ermal cells important in plant nutrition and water absorption.

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

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

18 inflammatory cytokines, leading to decreased water absorption.

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

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

21 MLCK inhibition does not completely restore water absorption.

22 95% of the surface area, provide a route for water absorption.

23 F caused diarrhea, LIGHT enhanced intestinal water absorption.

24 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

25 7-10.5g/100gd.m.), yellow index (18.0-21.0), water absorption (59.3-62.3g/100g), farinograph dough st

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

27 The water absorption ability of uncoated and coated jute was

28 es were measured through tests consisting of water absorption, acid attack and rapid chloride migrati

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

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

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

32 Strong water absorption and a broad continuous vibrational dens

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

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

35 d increasing cross-linking, thereby limiting water absorption and contributing to the HTC defect.

36 Pasta produced at 550 rpm exhibited reduced water absorption and cooking time but significantly incr

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

38 Water absorption and damaged starch were found to be imp

39 te a cyclically high contractile stress upon water absorption and desorption, and the rapid exchange

40 We attribute the ability of FMPL to block water absorption and diffusion to its hydrophobicity and

41 The water absorption and drying dynamics of the NPG substrat

42 Powder solubility decreased by 20 %, but water absorption and foaming capacity increased twofold.

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

44 in soluble fiber content, a 26% increase in water absorption and holding capacity and swelling capac

45 t temperatures on its soluble fiber content, water absorption and holding capacity, swelling capacity

46 gth (compressive and flexural), workability, water absorption and microstructure.

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

48 cularly with regard to pectin and starch, in water absorption and texture loss during cooking.

49 ication had a significant effect on reducing water absorption and thickness swelling of the hybrid co

50 The water absorption and thickness swelling of this plywood

51 The water absorption and transport properties of fabrics are

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

53 Water absorption and transport property of textiles is i

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

55 Water absorption and water solubilized indexes of starch

56 Due to the relatively low water absorptions and large differences in the absorptio

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

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

59 in atmospheric processes like ice formation, water absorption, and heterogeneous kinetics.

60 chanical properties of the concrete, reduced water absorption, and increased its resistance to acid.

61 tallinity decreased, whereas the solubility, water absorption, and oil absorption increased.

62 drophobicity and lower volumetric shrinkage, water absorption, and solubility compared to the Bis-GMA

63 Bulk density, water absorption, and sorptivity tests were also perform

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

65 O postbiotic improved energy-use efficiency, water absorption, and the intestinal permeability in hea

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

67 in which host requirements for nutrient and water absorption are consequently paired with the requir

68 rget molecules in aqueous solution by strong water absorption at IR wavelengths, which reduces detect

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

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

71 ygenation of hemoglobin, and a blue shift of water absorption bands.

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

73 0.6-2.8 mum in wavelength and shows several water-absorption bands, the potassium resonance doublet

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

75 n a calibration step, with extinction due to water absorption being applied in the model based on equ

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

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

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

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

80 The fabricated nanofibers exhibited water absorption capacities of about 300.83 +/- 29.72% a

81 olubility of oat and Cv + O, the gelling and water absorption capacities of quinoa, the oil absorptio

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

83 n), emulsifying activity (9.83-25.05 g/m(3)) water absorption capacity (1.06-2.19 g/g), oil absorptio

84 f modified soy flour significantly decreased water absorption capacity (p < 0.05) and protein molecul

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

86 ng methods enhanced the browning index (BI), water absorption capacity (WAC) and oil absorption capac

87 Moreover, the water absorption capacity (WAC) and solubility in water

88 n, all samples demonstrated higher values of water absorption capacity (WAC) than non-extruded mixtur

89 stored in GrainPro PHB, like a lower minimum water absorption capacity (WAC), a longer dough developm

90 Both treatments increase solubility, water absorption capacity (WAC), and adhesiveness, while

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

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

93 The highest water absorption capacity and maximum stress the compres

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

95 fold and increased damaged starch, enhancing water absorption capacity and swelling power.

96 yielding a porous structure with remarkable water absorption capacity and tailored mechanical proper

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

98 We observed a notable increase in the water absorption capacity but decreased capacity for oil

99 he fermented LFs showed decreased (p < 0.05) water absorption capacity but increased swelling capacit

100 The water absorption capacity decrease to 12.19% that induce

101 face structure, contributing to a remarkable water absorption capacity exceeding 800%.

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

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

104 The hydrogel had a porosity of 44% and a water absorption capacity of up to 12 times.

105 In HMT 35-BGS, water absorption capacity was significantly affected by

106 ol-SRC demonstrated strong correlations with water absorption capacity, FA, and Dmax-value alveolab p

107 hydro-carbonyl groups, eventually increasing water absorption capacity, swelling power, and transpare

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

109 ll fast in a microalgal suspension with high water absorption capacity.

110 hin 8 d at 25 degrees C and was endowed with water absorption capacity.

111 h thermal stability, controlled release, and water absorption capacity.

112 mining compressive strength, permeable void, water absorption, cement hydration product, and self-hea

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

114 coche significantly influenced adhesiveness, water-absorption, color, and the rheological properties

115 lour, shows significant potential to predict water absorption compared to damaged starch.

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

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

118 We exposed seeds to plasma and then analysed water absorption curves using modelling to extract therm

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

120 s, including protein content, extensibility, water absorption, dough development time (DDT), dough st

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

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

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

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

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

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

127 ng synthesis, (II) MOF activation, and (III) water absorption from the atmosphere after activation.

128 The water absorption had a significant positive correlation

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

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

131 physiological roles for IQGAP1 in Na(+) and water absorption in epithelium.

132 rahertz time-domain spectroscopy to quantify water absorption in hygrothermally aged simple and comme

133 or the first time that the unique reversible water absorption in NaGaS(2) has resulted in its absence

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

135 ussed regarding their efficiency to increase water absorption in order to further improve GF bread qu

136 ke by the lamprey intestine that facilitates water absorption in seawater.

137 ys a key role in the regulation of Na(+) and water absorption in several human epithelia.

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

139 triple-isotopic compositions due to impaired water absorption in the GI tract can be used as unique t

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

141 Water absorption in wheat flour is a crucial parameter f

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

143 only WWB without treated sisal fiber reduced water absorption, increased mass loss, and lessened stre

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

145 nal properties were also enhanced, including water absorption index (from 2.16 to 3.41 g/g) and solub

146 n BSG fiber, which significantly reduced its water absorption index (p <= 0.05).

147 n BSG fiber, which significantly reduced its water absorption index (p 0.05).

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

149 Water absorption index (WAI) and oil absorption capacity

150 ed snacks displayed lower expansion indices, water absorption index (WAI) and water solubility index

151 The water absorption index of HPP (600 MPa) flour was higher

152 f chemical composition of flours and breads, water absorption index, empirical and fundamental rheolo

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

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

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

156 Although water absorption is secondary to active solute transport

157 The water absorption kinetics follow the Peleg model and bio

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

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

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

161 Water absorption of atmospheric carbon dioxide lowers th

162 Water absorption of bread dough was significantly enhanc

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

164 0 wt.% treated composite exhibited a minimum water absorption of ~ 0.085%, optimal chemical resistanc

165 Water absorption, oil absorption, foam capacity, stabili

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

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

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

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

170 Water absorption profiles were obtained at different pH

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

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

173 the parameters were attributed mainly to the water absorption properties of starch that was affected

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

175 e medium, which controlled the hydration and water absorption rate.

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

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

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

179 regression approach was used to predict the water absorption, selecting the best model through succe

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

181 ity, consistency, extensibility, resistance, water absorption, Solvent Retention Capacity and Gluten

182 Additionally, the water absorption test demonstrated a significant 54 wt.%

183 viscosity, damaged starch, arabinoxylans and water absorption than TSW.

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

185 ge difference in the dry matter, the maximum water absorption, the maximum water storage, the soil ev

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

187 this study, with a lower void percentage and water absorption value.

188 f the blue grain showed its great effects on water absorption, viscosity, and masa cohesiveness; the

189 Water absorption was not different among sucrose, FruGlu

190 The determinants of wheat flour water absorption were investigated through the analysis

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

192 Its hydrophilic nature allows swelling with water absorption, which can be monitored with the modifi

193 ng's modulus = 1.74 +/- 0.90 MPa) with 1% of water absorption within 2 h.