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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Passive range of movement is when the joint is taken through its range with no involvement of the individual. This is usually done by a physiotherapist during an assessment or as a treatment.  2, record 1, English, - passive%20range%20of%20movement

Record number: 1, Textual support number: 2 CONT

Active range of movement is a result of the athlete's own muscles, whereas passive range of movement is a result of an external stretching force.  3, record 1, English, - passive%20range%20of%20movement

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Il est bien sûr inutile d’évaluer l'amplitude des mouvements passifs, si les mouvements actifs sont complets. Une limitation réelle de mouvements survient dans une capsulite, une arthrite ou une arthrose glénohumérale. Les mouvements passifs permettent d’évaluer le blocage en fin de mouvement.  1, record 1, French, - amplitude%20des%20mouvements%20passifs

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Mechanical mixing is essential during blending but mixing speed is not critical. In fact, it is preferable to premix ingredients at slow speed to prevent excessive splashing. Once dough ingredients are uniformly blended, mixing is unnecessary for hydration of flour particles, and savings in power, even in overall mixing time, may be achieved by switching off the mixer for a few minutes after the premix stage. This is particularly true for flours that require relatively long mixing. The fact that doughs from different flours require different amounts of mixing for development may be partly explained by variations in the rates of hydration, or the rates at which water combines with flour constituents, particularly the protein.  1, record 2, English, - mechanical%20mixing

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le malaxage mécanique est essentiel pendant le mélange des ingrédients, mais la rapidité du mouvement n’ a pas une importance critique. Il est même préférable d’effectuer le premier mélange des ingrédients assez lentement pour éviter les éclaboussures. Une fois les divers ingrédients de la pâte bien mélangés, le pétrissage est inutile pendant l'hydratation des particules de farine, et l'on peut réaliser des économies d’énergie, même sur la durée totale du pétrissage, en arrêtant le pétrin pendant quelques minutes après le stade du prémélange.  1, record 2, French, - malaxage%20m%C3%A9canique

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish