Examples of using Unsaturated in English and their translations into Korean
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Colloquial
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Ecclesiastic
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Ecclesiastic
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Programming
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Computer
e.g., those of about 12 carbons, or higher, can be saturated or unsaturated.
e.g., those of about 12 carbons, or higher, can be saturated or unsaturated.
The mole percent of aliphatically unsaturated organic groups in the resin is the ratio of the number of moles of unsaturated group-containing siloxane units in the resin to the total number of moles of siloxane units in the resin, multiplied by 100.
Limited and not conclusive scientific evidence suggests that eating about one and a half tablespoons(19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil.
Saturated and unsaturated stability analysis of slope subjected to rainfall infiltration.
Coconut oil contains over 10 times more saturated than unsaturated fat.
Just like protein, unsaturated fat is also linked to feelings of fullness.
Reduce intake of Trans-fat or unsaturated fats which raises the LDL levels.
Surface Area Of 380 M2/G Silica Gel Powder, Unsaturated Amorphous Silica Powder.
Another relatively new test is for the unsaturated fatty acid content of milk.
Swedish researchers found that women in menopause is very useful paleodieta rich in protein and unsaturated fat.
7% color pigment and unsaturated polyester resins.
Hubei Unsaturated polyester resin First, the anchor village
Atomy uses 100% extra-virgin olive oil, which contains more single unsaturated fatty acids than general oils.
Its components(unsaturated fatty acids and vitamins) are also widely used in the cosmetics industry.
More unsaturated vegetable oils(especially olive oil,
SoilVision Systems Ltd. has spent years collecting high-quality unsaturated soil data from sources all over the world.
Bayer company created Sheet Molding Compound(SMC) formed by Unsaturated Polyester Resin company and patented in 1960.
New parameters such as unsaturated fats and screening for ketosis
These unsaturated fats have been chemically altered to give them a longer shelf life and withstand repeated re-heating.