Biomaterial Database

[Comparative sanitary chemistry evaluation of the heat resistance of organosilicon polymeric materials intended for use in the food industry]. 1987

G A Petrova, and L A Moshlakova

UI	MeSH Term	Description	Entries
D011108	Polymers	Compounds formed by the joining of smaller, usually repeating, units linked by covalent bonds. These compounds often form large macromolecules (e.g., BIOPOLYMERS; PLASTICS).	Polymer
D001939	Bread	Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.	Breads
D003297	Cooking and Eating Utensils	Tools used in COOKING or EATING such as cutlery, pots, pans, and dishes.	Eating Utensils,Cooking Utensils,Cooking Utensil,Eating Utensil,Utensil, Cooking,Utensil, Eating,Utensils, Cooking,Utensils, Eating
D004355	Drug Stability	The chemical and physical integrity of a pharmaceutical product.	Drug Shelf Life,Drugs Shelf Lives,Shelf Life, Drugs,Drug Stabilities,Drugs Shelf Life,Drugs Shelf Live,Life, Drugs Shelf,Shelf Life, Drug,Shelf Live, Drugs,Shelf Lives, Drugs
D005524	Food Technology	The application of knowledge to the food industry.	Technology, Food,Food Sciences,Food Science,Science, Food,Sciences, Food
D006358	Hot Temperature	Presence of warmth or heat or a temperature notably higher than an accustomed norm.	Heat,Hot Temperatures,Temperature, Hot,Temperatures, Hot
D012828	Silicones	A broad family of synthetic organosiloxane polymers containing a repeating silicon-oxygen backbone with organic side groups attached via carbon-silicon bonds. Depending on their structure, they are classified as liquids, gels, and elastomers. (From Merck Index, 12th ed)	Silicone
D013696	Temperature	The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.	Temperatures
D014835	Volatilization	A phase transition from liquid state to gas state, which is affected by Raoult's law. It can be accomplished by fractional distillation.	Vaporization,Volatility