FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: Subsequently a linear gradient is started, which brings the eluent composition to 90 % B in five minutes. This composition is maintained for five minutes, after which the composition is changed, via a linear gradient in five minutes to the initial composition.
Romanian: Apoi se pornește un gradient liniar, datorită căruia, după cinci minute, compoziția eluantului este de 90 % B. Compoziția se menține timp de cinci minute, după care compoziția se modifică în cinci minute, via un gradient liniar, ajungând la compoziția inițială.
English: Method:
Romanian: Metodă:
English: reversed-phase HPLC
Romanian: HPLC în fază inversă
English: Starting up the system on a daily basis, flush the column with 100 % solvent B for 15 minutes, then set at A: B = 40:
Romanian: Sistemul se pornește în fiecare zi, se clătește coloana cu solvent B 100 % timp de 15 minute, apoi se reglează la A:B = 40:
English: Sci. Tecn.
Romanian: Sci. tecn.
English: Arrangement for filling the column (see figure 1) Figure 1 Filling of the column >PIC FILE= "L_2001037EN.008701.EPS">
Romanian: Modul de umplere a coloanei (a se vedea figura 1)Figura 1Umplerea coloaneiN2 intrareSe umple cu OV-1 până la marcajSe înșurubează capacul cu filtru pe care se presează fibra de sticlă și faza staționarăColoana de sticlă care trebuie umplută
English: To control measuring conditions, the relative standard deviations
Romanian: Pentru controlarea condițiilor de măsurare se pot folosi deviațiile standard relative
English: (RSD: coefficient of variation x 100) given in Table 1 for the different triglycerides may be used.
Romanian: (DSR: coeficient de variație x 100) din tabelul 1 pentru diferite trigliceride.
English: Milchwirtsch. Wissensch.
Romanian: Milchwirtsch.
English: Analysis of lipids, p. 123-138, Ed. K.D.
Romanian: Analysis of lipids, p. 123-138, Ed.
English: Grading means a quality classification which is performed on the basis of scoring. Control documents:
Danish: Ved klassificering forstås en kvalitetssortering, der sker på grundlag af karaktergivningen.
English: documents used to record the individual scores for each attribute and the final grade of the product. (This document may also be used to record chemical composition.)
Danish: Ved kontroldokumenter forstås papirer, hvorpå der noteres de enkelte point for hver egenskab samt produktets endelige klasse (samme papir kan også anvendes til angivelse af kemisk sammensætning).
Greek: έντυπα που χρησιμοποιούνται για την καταχώρηση των επιμέρους βαθμολογήσεων για κάθε χαρακτηριστικό και την τελική κατάταξη του προϊόντος (το έντυπο αυτό μπορεί να χρησιμοποιηθεί επίσης και για την καταγραφή της χημικής σύστασης).
English: firmness and spreadability. Physcial methods may be applied for the evaluation of butter consistency.
Danish: Der kan benyttes fysiske metoder til vurdering af smørrets konsistens.
English: The Commission envisages the future harmonisation of these methods. Flavour involves the following features:
Danish: Kommissionen forudser fremtidig harmonisering af sådanne metoder.
English: m2 is the mass, in grams, of the test portion and dish with the glass rod (8.2.3) m3 is the final mass, in grams, in the dish with the rod and the crucible containing sediment (8.2.11)
Danish: m3 er slutmassen i g af skål med glasstav og digel med fast remanens (8.2.11)
English: DETERMINING THE ETHYL ESTER OF BETA-APO-8'-CAROTENIC ACID IN CONCENTRATED BUTTER AND BUTTER BY SPECTROMETRY 1.
Danish: BESTEMMELSE AF ETHYLESTER AF β-APO-8'-CAROTENSYRE I KONCENTRERET SMØR OG SMØR VED SPEKTROMETRI 1.
English: W1= sterol content of the standard (mg) contained in 1 ml of standard solution (4.8.1 or 4.9.1) W2= weight of sample (g) (5.2.1) P= purity of standard sterol (4.8 or 4.9)
Danish: P= sterolstandardens renhedsgrad (4.8 eller 4.9)
English: Decant the fat and whey, homogenize the residue at 20000 rpm in 40 ml distilled water adjusted to pH 4,5 with dil. acetic acid (4.5.1), add 20 ml dichloromethane (4.5.2), homogenize again and centrifuge (5 minutes, 3000 g). Remove the casein layer that lies between the aqueous and organic phases (see Figure 2) with a spatula and decant off both phases.
Danish: Fedtet og vallen afhældes, restindholdet homogeniseres i 40 ml destilleret vand (pH-værdien justeret til 4-5 med fortyndet eddikesyre (4.5.1)) ved 20000 rpm. Der tilsættes 20 ml diklormetan (4.5.2), homogeniseres igen og centrifugeres (5 minutter - 3000 g). Kaseinlaget, der flyder mellem den vandige og den organiske fase (jf. figur 2), fjernes med en spatel, og begge faser afhældes.
English: Rehomogenize the casein in 40 ml distilled water (see above) and 20 ml dichloromethane (4.5.2) and centrifuge. Repeat this procedure until both extraction phases are colourless (two to three times).
Danish: Kaseinet homogeniseres igen i 40 ml destilleret vand (som ovenfor) og 20 ml diklormetan, og der centrifugeres. Dette gentages, indtil begge ekstraktionsfaser er farveløse (2-3 gange).
English: Add a mixture of 5 g of soluble starch (10 mg of mercuric iodide may be added as a preservative agent) and 30 ml of water to 1 litre of boiling water; keep the mixture boiling for three minutes;
Danish: En blanding af 5 g opløselig stivelse (eventuelt med 10 mg kviksølvjodid som konserveringsmiddel) og 30 ml vand sættes til 1 liter kogende vand og koges sammen i 3 minutter, hvorefter der afkøles.
English: Apply exactly the procedure described from point 8.2 to point 8.4.2 to the standard samples (5.4). Use freshly prepared solutions, because GMP degrade in an 8 % trichloroacetic environment.
Danish: Med standardprøverne (5.4) følges den i punkt 8.2-8.4.2 beskrevne fremgangsmåde nøje.
English: Calculation of the relative area of the peaks in the sample [E] where: SII [E], SIII [E], SIV [E]= the relative areas of peaks II, III and IV respectively in the sample [E],
Danish: AII [E], AIII [E], AIV [E]= de arealer af henholdsvis top II, III og IV for prøven [E], som er bestemt under 8.4.2
English: Calculation of the relative retention time of peak III in sample [E]: where: RRTIII [E]= the relative retention time of peak III in sample [E],
Danish: RTIII [E]= retentionstiden for top III for prøven [E], som er bestemt under 8.4.2
English: RTIII [E]= the retention time of peak III in sample [E] obtained in 8.4.2, RTIII [5]= the retention time of peak III in control sample [5] obtained in 8.5.3.
Danish: RTIII [5]= retentionstiden for top III for standardprøven [5], som er bestemt under 8.5.3.
English: - The RRTIII [E] is >= 1,000 when the whey content is <= 5 %.
Danish: 5 % er RRTIII [E] < 1,000 - ved indhold på <= 5 % er RRTIII [E] >= 1,000.
English: Make up to 1000 ml with water. Filter the eluent solution, prior to use, through a membrane filter with a 0,45 μm pore diameter.
Danish: Der fyldes op med vand til 1000 ml. Før brugen filtreres elueringsvæsken gennem et membranfilter med porestørrelse på 0,45 mikrometer (μ,m).
English: Add 20,0 g of warm water (50 °C) to the test portion. Dissolve the powder by shaking for five minutes or 30 minutes in the case of acid buttermilk using a mechanical shaker (6.3).
Danish: Der sættes 20,0 g 50 °C varmt vand til analyseprøven.
English: >PIC FILE= "L_2001037EN.007301.EPS"> (1) Rennet-type whey powder of standard composition and also the adulterated skimmed-milk powder are available from NIZO, Kernhemseweg 2, PO Box 20 - NL-6710 BA Ede. However, powders giving equivalent results to the NIZO powders may also be used.
Danish: >PIC FILE= "L_2001037DA.007301.EPS">
English: Add 30 ml of trisodium citrate solution (4.1) previously heated to 45 °C. Mix with the aid of the magnetic stirrer for at least five minutes.
Danish: Der tilsættes 30 ml trinatriumcitratopløsning (4.1), som i forvejen er opvarmet til 45 °C og omrøres i mindst 5 min. på magnetomrører
English: where: CrD95:
Greek: CrD95:
English: critical difference (P = 0.95) :
Greek: Κρίσιμη διαφορά (Ρ = 0.95) :
English: A provisional reproducibility limit (Rprov) is obtained using the following equation: where:
Greek: Το προσωρινό όριο αναπαραγωγιμότητας (Rprov) προκύπτει χρησιμοποιώντας την ακόλουθη ισότητα:
English: The critical difference is determined using the following formula: where:
Greek: Η κρίσιμη διαφορά προσδιορίζεται χρησιμοποιώντας τον ακόλουθο τύπο:
English: within-run standard deviation n:
Greek: sw= Τυπική απόκλιση στο πλαίσιο μιας μεθόδου
English: The results for individual product characteristics are evaluated using the following formula: where:
Greek: Τα αποτελέσματα για μεμονωμένα χαρακτηριστικά του προϊόντος αξιολογούνται βάσει του ακόλουθου τύπου:
English: The following formula is used for the evaluation of results: where:
Greek: Ο ακόλουθος τύπος χρησιμοποιείται για την αξιολόγηση των αποτελεσμάτων:
English: This final result is evaluated taking the critical difference into consideration, using the following formula: where
Greek: Το τελικό αυτό αποτέλεσμα αξιολογείται λαμβάνοντας υπόψη την κρίσιμη διαφορά, χρησιμοποιώντας τον κάτωθι τύπο:
English: Repeat this until the difference in peak area or peak height between two successive injections is less than 2 %. Under the conditions described the retention time of vanillin is about 9 minutes.
Greek: Η εργασία επαναλαμβάνεται έως ότου η διαφορά ως προς το εμβαδόν ή το ύψος των κορυφών μεταξύ δύο διαδοχικών εγχύσεων είναι μικρότερη από 2 % Στις συγκεκριμένες συνθήκες ο χρόνος κατακράτησης της βανιλίνης είναι 9 min περίπου.
English: Dilute 5 ml of solution A to 100 ml with cyclohexane. Measure the absorbance at 447-449 nm (measure the maximum against cyclohexane as a blank using cells with 1 cm optical path length).
Greek: Κατόπιν, 5,0 ml του διαλύματος Α αραιώνονται μέχρις όγκου 100 ml με κυκλοεξάνιο και μετριέται η απορρόφηση του προκύπτοντος διαλύματος στα 447 - 449 nm (μετριέται η μέγιστη απορρόφηση χρησιμοποιώντας κυκλοεξάνιο ως λευκό και κυψελίδες του 1 cm).
English: A fused-silica capillary column entirely coated with BP1 or equivalent in a uniform thickness 0,25 μm; the column must be capable of resolving trimethyl-silyl derivatives of lanosterol and sitosterol.
Greek: Τριχοειδής στήλη από συντετηγμένο πυρίτιο (fused-silica) πλήρως επικαλυμμένη με BP 1 ή ισοδύναμο σε ομοιόμορφο πάχος 0,25 μm·
English: the relative retention times of the following sterols should be approximately: cholesterol:
Greek: οι σχετικοί χρόνοι κατακράτησης για τις ακόλουθες στερόλες πρέπει να είναι κατά προσέγγιση:
English: Adjust to pH 4,6 with dil. acetic acid (4.5.1) and centrifuge (5 minutes, 3000 g). Decant the fat and whey, homogenize the residue at 20000 rpm in 40 ml distilled water adjusted to pH 4,5 with dil. acetic acid (4.5.1), add 20 ml dichloromethane (4.5.2), homogenize again and centrifuge (5 minutes, 3000 g).
Greek: Ρυθμίζεται το pH σε 4,6 με αραιά οξικό οξύ (4.5.1), γίνεται φυγοκέντρηση (5 λεπτά, 3000 g), το λίπος και ο ορός απορρίπτονται, το υπόλειμμα ομοιογενοποιείται σε 20000 rpm με 40 ml απεσταγμένου νερού προσαρμοσμένου σε pH 4 - 5 με αραιό οξικό οξύ (βλέπε 4.5.1), προστίθενται 20 ml διχλωρομεθανίου (βλέπε 4.5.2) και γίνεται εκ νέου ομοιογενοποίηση και φυγοκέντρηση (5 λεπτά, 3000 g).
English: Fast-filtering ashless filters of diameter 150 mm (S.S. 5892, S.S.
Greek: Ηθμοί ταχείας διηθήσεως κυκλικής διανομής απαλλαγμένοι τέφρας, διαμέτρου 150 mm (S.S.5892 S.S.
English: After washing, transfer quantitatively the precipitate to the filter paper retained from 6.3.4 using distilled water. Transfer the filter paper to the Kjeldahl flask. Determine the nitrogen by the Kjeldahl method as described by IDF standard 20A 1986.
Greek: Μετά από την πλήρη διήθηση, ο ηθμός εισάγεται στη φιάλη Kjeldahl και προσδιορίζεται το άζωτο κατά τη μέθοδο Kjeldahl, που αναφέρεται στην προδιαγραφή IDF 20Α 1986.
English: Evaluation of the chromatogram peaks should be done with an integrator, with which the baseline can be plotted. Reintegration with optimized integration parameters should be possible.
Greek: Η εκτίμηση των κορυφών του χρωματογραφήματος πρέπει να γίνεται με έναν ολοκληρωτή, με τον οποίο μπορεί να χαραχθεί η γραμμή βάσεως, θα πρέπει να είναι δυνατή και η επανολοκλήρωση με βελτιστοποιημένες παραμέτρους ολοκλήρωσης.
English: Table 8 Critical differences for all triglyceride formulae
Greek: Πίνακας 8 Κρίσιμες διαφορές για όλους τους τριγλυκεριδικούς τύπους