TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

... insolubility refers to the inherent incapacity of a chemical compound to undergo dissolution in a solid, liquid, or gaseous solute.  2, record 1, English, - insolubility

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Caractère de ce qui ne peut se dissoudre.  2, record 1, French, - insolubilit%C3%A9

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

That relates to a substance characterized by its solubility in organic solvents and its insolubility or low solubility in water.  2, record 2, English, - lipidic

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Qui concerne une substance caractérisée par sa solubilité dans des solvants organiques et son insolubilité ou sa faible solubilité dans l'eau.  2, record 2, French, - lipidique

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Derived lipids are those obtained from the breakdown or modification(via hydrolysis) of simple and complex lipids. These lipids make up a large category of biological compounds that exhibit insolubility in water but dissolve in organic solvents. Examples of derived lipids include terpenes, cholesterol, carotenoids, prostaglandins, and fat-soluble vitamins.  2, record 3, English, - derived%20lipid

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Les dérivés lipidiques sont obtenus par l'hydrolyse d'un lipide simple ou d'un lipide complexe.  3, record 3, French, - d%C3%A9riv%C3%A9%20lipidique

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

A simple protein characterized by its insolubility and fibrous structure, and which usually serves a supportive or protective function in the body.  2, record 4, English, - scleroprotein

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Variété de protéine simple faisant partie des holoprotéines et entrant dans la composition des tissus de soutien (os, tissuconjonctif) et les phanères (peau, poils, ongle, etc.) entre autres.  2, record 4, French, - scl%C3%A9roprot%C3%A9ine

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

Enzyme immobilization method is based on the formation of covalent bonds between enzyme molecules, by means of bi- or multi-functional reagents, leading to three-dimensional crosslinked aggregates which are completely insoluble in water but which do not require the use of water insoluble carriers. This method involves the addition of the appropriate amount of crosslinking agent to an enzyme solution under conditions which give rise to the formation of multiple covalent bonds.  2, record 5, English, - crosslinking

Record number: 5, Textual support number: 1 CONT

Biologically active substances such as enzymes are immobilized in the pores of a porous support material by introducing a solution of the biologically active substance into the pores of the support material, treating the active substance in the pores to temporarily retain the active substance in the pores and immobilizing the active substance in the pores by crosslinking. Temporary retention of the active substance in the pores may be carried out by precipitation with a precipitating agent or by freeze drying.  3, record 5, English, - crosslinking

Record number: 5, Textual support number: 1 OBS

Optimum conditions for obtaining maximum insolubility whilst retaining high enzymic activity must unfortunately be determined for each system by trial and error until sufficient is known about the enzyme's primary, secondary, and tertiary structures to allow prediction of the best conditions which will exhibit minimal distortion of the enzyme upon its reaction to give a crosslinked immobilized enzyme.  1, record 5, English, - crosslinking

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Procédé d'immobilisation chimique d'une enzyme en l'absence de support par la mise en jeu de liaisons intermoléculaires de type covalent entre l'enzyme et un agent bi ou multifonctionnel.  1, record 5, French, - r%C3%A9ticulation

Record number: 5, Textual support number: 1 CONT

Les techniques d'immobilisation ou de confinement d'enzymes ou autre matériel biologique se sont largement développées ces dernières années. Parmi les méthodes utilisées pour la réalisation d'électrodes à enzymes, la fixation covalente sur des supports insolubles préalablement activés, la réticulation, l'inclusion dans un gel ainsi que le confinement d'enzymes en solution sont les plus employées.  2, record 5, French, - r%C3%A9ticulation

Record number: 5, Textual support number: 1 OBS

La technique de réticulation entre enzymes et protéines inactives donne souvent des complexes de haute activité et de grande résistance à la dégradation protéolytique que l'on explique par des phénomènes d'encombrement stérique.  3, record 5, French, - r%C3%A9ticulation

Record number: 5, Textual support number: 2 OBS

On parle de Coréticulation dans le cas d'immobilisation chimique simultanée d'une enzyme et d'un support de nature protéique par un agent bifonctionnel.  1, record 5, French, - r%C3%A9ticulation

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

The traditional calcium acid sulfite cook must be carried out at a low pH of about 1. 5 because of the relative insolubility of calcium. A higher pH would cause sealing compounds to precipitate during cooking, leading to a condition known as "liming up" of the digester(i. e., the reaction vessel).  1, record 6, English, - liming%20up

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

En raison de la relative insolubilité du calcium, la cuisson au bisulfite acide de calcium doit s'effectuer à un faible pH d'environ 1,5. En effet, un pH plus élevé provoquerait la formation, pendant la cuisson, de composés insolubles entraînant «l'entartrage» des lessiveurs.  1, record 6, French, - entartrage

Record 6,  Textual support,  Spanish