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MASTICATION [5 records]

Record 1 2014-01-06

English

Subject field(s)
  • Digestive Tract
CONT

Pain [caused by parotidis] is seldom severe, nor is there much redness or anny tendency to suppuration; there is, however, interference with chewing and swallowing.

French

Domaine(s)
  • Appareil digestif
CONT

Cette parotidite [...] est accompagnée d'une douleur qui gêne la mastication et d'une salivation diminuée.

Spanish

Save record 1

Record 2 2002-11-21

English

Subject field(s)
  • Rubber
DEF

The process of irreversibly reducing the molecular mass of a rubber in either the raw or mixed state, by the action of mechanical work (shear) and atmospheric oxygen, sometimes assisted by peptizers and heat. [Definition standardized by ISO.]

OBS

mastication: term standardized by ISO.

French

Domaine(s)
  • Caoutchouc
DEF

Processus de réduction irréversible de la masse moléculaire d'un caoutchouc brut ou à l'état de mélange sous l'action d'un travail mécanique (cisaillement) et de l'oxygène de l'air, parfois assistée par un peptisant et de la chaleur. [Définition normalisée par l'ISO.]

OBS

mastication : terme normalisé par l'ISO.

Spanish

Campo(s) temático(s)
  • Caucho
Save record 2

Record 3 2001-08-09

English

Subject field(s)
  • Zoology
  • Animal Anatomy
CONT

Ruminant ungulates, hoofed mammals such as cows, sheep and goats, swallow vegetation that is then processed in one or more of the "foregut" chambers (so-called because they occur before the "true" stomach [abomasum]. The animal then ejects the partially digested food back into the mouth to chew again (called "chewing its cud"). This twice-chewed vegetation is swallowed once more where it is finally processed in the true stomach (abomasum).

OBS

... the ruminant regurgitates and rechews its food, better known as "chewing its cud". In this process, the feed particles are reduced in size and additional saliva is added to the feed.

French

Domaine(s)
  • Zoologie
  • Anatomie animale
OBS

[...] les ruminants regurgitent leurs aliments et les ruminent, c'est-à-dire qu'ils les soumettent à une seconde mastication. Ce procédé sert à réduire la taille des particules d'aliments et à les réimprégner de salive.

Spanish

Save record 3

Record 4 2001-06-19

English

Subject field(s)
  • Genetics
  • Plant Breeding
  • Industrial Crops
CONT

The excellent qualities of Marquis were immediately apparent. It ripened almost a week earlier than Red Fife and thereby had the potential to escape injury by rust and premature frosts. Its agronomic performance and plump kernets gave rise to excellent yields. The "chewing test" indicated that the new variety retained the gluten properties of Red Fife for high baking quality (...).

French

Domaine(s)
  • Génétique
  • Amélioration végétale
  • Culture des plantes industrielles
CONT

Les qualités remarquables du Marquis apparurent immédiatement. Il mûrissait presque une semaine avant le Red Fife et pouvait donc mieux éviter les atteintes de la rouille et des gelées hâtives. Son comportement agronomique et son grain bien fourni produisirent d'excellents rendements. Le «test d'évaluation du comportement sous la dent» révélait que la nouvelle variété avait hérité du Red Fife ses propriétés du gluten et sa valeur boulangère élevée [...].

Spanish

Save record 4

Record 5 1985-06-28

English

Subject field(s)
  • Jaw, Gums and Parodontium

French

Domaine(s)
  • Maxillaires, gencives et parodonte

Spanish

Save record 5

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