Terminology Service < Semantic Lookup Platform

All terms in ATOL

Label	Id	Description
urine pH	ATOL_0005130	[the negative 10 logarithm of H+ concentration in urine]
urine chemical composition	ATOL_0001492	[any observable or measurable characteristic related to the proportion of chemical components in urine]
urine quantity	ATOL_0005131	[any measurable or observable chracarteristics related to the quantity of urine excreted per unit of time]
urine excretion	ATOL_0001491	[any measurable or observable characteristic related to the organic liquid composed of body waste matter secreted by kidneys after blood filtration]
urine volume	ATOL_0005132	[any measurable or observable characteristics related to the volume of urine excreted per unit of time]
urine weight	ATOL_0005133	[any measurable or observable chracateristics relate to the weight of urine excreted per unit of time]
urine magnesium content	ATOL_0005134	[any measurable or observable characteristics related to the concentration of magnesium (CHEBI : 25107) in urine]
urine mineral matter content	ATOL_0001494	[any measurable or observable characteristic related to the concentration of inorganic substance in urine]
urine chlore content	ATOL_0005135	[any measurable or observable characteristics related to the concentration of Chlore (CHEBI : 23116)in urine]
feces choline content	ATOL_0005136	[any measurable or observable characteristics related to the concentration of choline (CHEBI : 15354) in feces]
feces lactate content	ATOL_0005137	[any measurable or observable characteristics related to the concentration of lactate (CHEBI : 24996)in feces]
hydrogen production	ATOL_0005127	[any mearurable or observable characteristic related to the quantities of hydrogen (CHEBI : 49637) produced by organic matter fermentation during digestion]
hydrogen sulfide production	ATOL_0005128	[any mearurable or observable characteristic related to the quantities of hydrogen sulfide(CHEBI : 16136) produced by organic matter fermentation during digestion]
ammonia production	ATOL_0005129	[any mearurable or observable characteristic related to the quantities of ammonia (CHEBI : 16134) produced by organic matter fermentation during digestion]
egg yolk emulsion formation	ATOL_0002099	[toute caractéristique mesurable ou observable associée à la capacité du jaune d'oeuf à former des émulsions huile/eau ou eau/huile, any measurable or observable characteristic related to the ability of egg yolk to form oil/water or water/oil emulsions]
egg technological trait	ATOL_0002080	[toute caractéristique mesurable associée aux propriétés technologiques de l'oeuf pour sa transformation technologique, any measurable or observable characteristic related to egg technological properties for processing]
egg albumen gel turbidity	ATOL_0002096	[any measurable or observable characteristic related to the objective measurement of the translucency of the nutritive and protective gelatinous substance surrounding egg yolk, typically measured by spectrophotometry at 650 nm, toute caractéristique mesurable ou observable associée à la mesure objective de la translucidité du gel de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf, habituellement mesurée par spectrophotométrie à 650 nm]
egg albumen gelling property trait	ATOL_0002091	[any measurable or observable characteristic related to the gelation ability and the characteristics of the nutritive and protective gelatinous substance surrounding egg yolk, toute caractéristique mesurable ou observable associée à la capacité gélifiante de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf]
egg albumen gelation temperature	ATOL_0002095	[toute caractéristique mesurable ou observable associée à la mesure objective de la température à laquelle la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf se transforme en gel, habituellement mesurée par une mesure continue de la viscosité tandis que la température augmente progressivement, any measurable or observable characteristic related to the objective measurement of the temperature for which the nutritive and protective gelatinous substance surrounding egg yolk turns into a gel, typically measured by continuous viscosity when temperature gradually increases]
egg albumen gel water holding capacity	ATOL_0002094	[any measurable or observable characteristic related to the objective measurement of the ability for water retention of the nutritive and protective gelatinous substance surrounding egg yolk, typically measured by liquid exsudation when a determined stress is applied on the albumen gel, toute caractéristique mesurable ou observable associée à la mesure objective de la capacité de rétention d'eau du gel de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf, habituellement mesurée par la mesure de l'exsudation liquide lorsqu'une contrainte déterminée est appliquée sur le gel de l'albumen]