Terminology Service < Semantic Lookup Platform

All terms in ATOL

Label	Id	Description
egg albumen avidin concentration	ATOL_0001965	[any measurable or observable characteristic related to avidin protein concentration as a minor protein in the nutritive and protective gelatinous substance surrounding egg yolk with no biological activity clearly established despite its very strong and specific binding activity of biotin (B8 vitamin), toute caractéristique mesurable ou observable associée à la concentration en protéine avidine, protéine mineure de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf, sans activité biologique clairement établie malgré son activité de fixation de la biotine (vitamine B8) ]
egg albumen avidin-streptavidin family composition trait	ATOL_0001964	[any measurable or observable characteristic related to proteins related to avidin-streptavidin family in the nutritive and protective gelatinous substance surrounding egg yolk, toute caractéristique mesurable ou observable associée aux protéines de la famille avidine/streptavidine de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf]
milk color redness	ATOL_0000632	[any measurable or observable characteristic related to the objective reflective measure of milk color along the red to green color scale. Typically measured by a colorimeter]
milk color lightness	ATOL_0000633	[any measurable or observable characteristic related to the objective milk color variable for lightness/darkness, based on the amount of light reflected off the surface of the milk, typically measured by a colorimeter]
egg albumen riboflavin-binding protein concentration	ATOL_0001963	[toute caractéristique mesurable ou observable associée à la concentration de protéines liant la riboflavine en tant que protéine mineure de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf ayant un rôle essentiel dans le développement de l'embryon et sa survie grâce à ses propriétés de fixation de la riboflavine (vitamine B2), any measurable or observable characteristic related to riboflavin-binding protein concentration as a minor protein in the nutritive and protective gelatinous substance surrounding egg yolk, with an essential role within embryo development and survival due to its riboflavin (B2 vitamin) binding properties ]
egg albumen folate receptors family composition trait	ATOL_0001962	[toute caractéristique mesurable ou observable associée aux protéines associées à la famille des récepteurs folates dans la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf, any measurable or observable characteristic related to proteins related to the folate receptors family in the nutritive and protective gelatinous substance surrounding egg yolk]
egg albumen CAL-gamma protein concentration	ATOL_0001961	[any measurable or observable characteristic related to the concentration of CAL-gamma protein as a minor protein in the nutritive and protective gelatinous substance surrounding egg yolk with a potential role in bone formation, toute caractéristique mesurable ou observable associée à la concentration en protéine CAL-gamma en tant que protéine mineure de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf ayant un rôle potentiel dans la formation des os]
egg albumen lipocalin family composition trait	ATOL_0001958	[any measurable or observable characteristic related to proteins related to the lipocalins family in the nutritive and protective gelatinous substance surrounding egg yolk, toute caractéristique mesurable ou observable associée aux protéines associées à la famille des lipocalines de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf]
egg albumen Ch21 protein concentration	ATOL_0001960	[toute caractéristique mesurable ou observable associée à la concentration en protéine Ch21, en tant que protéine mineure essentielle à la survie de l'embryon, dans la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf, any measurable or observable characteristic related to the concentration of Ch21 protein as a minor protein in the nutritive and protective gelatinous substance surrounding egg yolk essential for embryo survival]
egg albumen ovoglycoprotein concentration	ATOL_0001959	[toute caractéristique mesurable ou observable associée à la concentration en ovoglycoprotéine en tant que protéine mineure sans activité biologique déterminée de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf , any measurable or observable characteristic related to ovoglycoprotein concentration as a minor protein with no biological activity determined in the nutritive and protective gelatinous substance surrounding egg yolk]
milk magnesium concentration	ATOL_0000627	[any measurable or observable characteristic related to the proportion or amount in milk of the magnesium (CHEBI:25107)]
egg albumen beta-ovomucin concentration	ATOL_0001957	[any measurable or observable characteristic related to the concentration of beta subunit of ovomucin in the nutritive and protective gelatinous substance surrounding egg yolk, toute caractéristique mesurable ou observable associée à la concentration en sous-unité bêta de l'ovomucine, dans la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf]
egg albumen ovomucin concentration	ATOL_0001955	[toute caractéristique mesurable ou observable associée à la concentration en ovomucine en tant que protéine majeure de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf, responsable de sa viscosité et potentiel agent anti-microbien, any measurable or observable characteristic related to ovomucin concentration as a major protein in the nutritive and protective gelatinous substance surrounding egg yolk, responsible for albumen viscosity and potential antimicrobial agent ]
milk chloride concentration	ATOL_0000626	[any measurable or observable characteristic related to the proportion or amount in milk of any binary compound of chlorine (CHEBI:17996) ]
egg albumen alpha-ovomucin concentration	ATOL_0001956	[any measurable or observable characteristic related to the concentration of alpha subunit of ovomucin in the nutritive and protective gelatinous substance surrounding egg yolk , toute caractéristique mesurable ou observable associée à la concentration en sous-unité alpha de l'ovomucine dans la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf]
egg albumen mucin family composition trait	ATOL_0001954	[toute caractéristique mesurable ou observable associée aux protéines de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf associées à la famille des mucines, any measurable or observable characteristic related to proteins in the nutritive and protective gelatinous substance surrounding egg yolk related to the mucins family]
milk potassium concentration	ATOL_0000623	[any measurable or observable characteristic related to the proportion or amount in milk of the potassium (CHEBI:26216)]
milk sodium concentration	ATOL_0000624	[any measurable or observable characteristic related to the proportion or amount in milk of the sodium (CHEBI:26708)]
egg albumen lysozyme concentration	ATOL_0001953	[any measurable or observable characteristic related to lysozyme concentration as a major antimicrobial agent in the nutritive and protective gelatinous substance surrounding egg yolk, due to several mechanisms among which the catalytic activity against peptidoglycan, toute caractéristique mesurable ou observable associée à la concentration en lysozyme en tant qu'agent antimicrobien majeur de la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf, grâce à divers mécanismes comme l'activité catalytique contre le peptidoglycane]
egg albumen glycosyl-hydrolase family composition trait	ATOL_0001952	[any measurable or observable characteristic related to the concentration of proteins related to the glycosyl hydrolase family, in the nutritive and protective gelatinous substance surrounding egg yolk, toute caractéristique mesurable ou observable associée à la concentration en protéines de l'albumen associées à la famille des glycosyl-hydrolases, dans la substance gélatineuse protectrice et nutritive qui entoure le jaune d'oeuf]