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Was (wer) ist solvent-resistant image - definition

DIETARY FIBER

Resistant starches; Resistant Starch; Resistant Starches

Vancomycin-resistant Enterococcus

ANTIBIOTIC-RESISTANT MICROORGANISM

Vancomycin-resistant enterococcal bacteremia; VRE (Vancomycin-Resistant Enterococcus); Vancomycin resistant enterococcus; Vancomycin Resistant Enterococci; Vancomycin-Resistant Enterococcus; Vancomycin-Resistant Enterococci (VRE); Vancomycin-resistant enterococci; Vancomycin-resistant enterococcus; HLAR

Vancomycin-resistant Enterococcus, or vancomycin-resistant enterococci (VRE), are bacterial strains of the genus Enterococcus that are resistant to the antibiotic vancomycin.

https://en.wikipedia.org/wiki/Vancomycin-resistant_Enterococcus

Solvent effects

DEPENDENCE OF CHEMICAL PROPERTIES ON WHICH SOLVENT IS USED

Free energy of solvation; Solvent effect; Hughes–Ingold rules; Hughes-Ingold rules

In chemistry, solvent effects are the influence of a solvent on chemical reactivity or molecular associations. Solvents can have an effect on solubility, stability and reaction rates and choosing the appropriate solvent allows for thermodynamic and kinetic control over a chemical reaction.

https://en.wikipedia.org/wiki/Solvent_effects

Earthquake-resistant structures

STRUCTURES DESIGNED TO PROTECT BUILDINGS FROM EARTHQUAKES

Earthquake engineering structures; Earthquake resistant construction; Earthquake resilience; Earthquake resistant structures

Earthquake-resistant or aseismic structures are designed to protect buildings to some or greater extent from earthquakes. While no structure can be entirely immune to damage from earthquakes, the goal of earthquake-resistant construction is to erect structures that fare better during seismic activity than their conventional counterparts.

https://en.wikipedia.org/wiki/Earthquake-resistant_structures

Wikipedia

Resistant starch

Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or used as an additive in manufactured foods.

Some types of resistant starch (RS1, RS2 and RS3) are fermented by the large intestinal microbiota, conferring benefits to human health through the production of short-chain fatty acids, increased bacterial mass, and promotion of butyrate-producing bacteria.

Resistant starch has similar physiological effects as dietary fiber, behaving as a mild laxative and possibly causing flatulence.

https://en.wikipedia.org/wiki/Resistant starch