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SAG

English translation: Strain-induced Alignment in a Gel

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Polish term or phrase:SAG
English translation:Strain-induced Alignment in a Gel
Entered by: Jacek Krankowski
Options:
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09:15 Jun 7, 2001
Polish to English translations [PRO]
Polish term or phrase: SAG
Ostateczne wlasnosci zelujance (150SAG) sa ustalane przy pomocy badan laboratoryjnych.
Alexander Kudriavtsev
Local time: 13:19
Pls see in the explanation box
Explanation:
The final gel forming ability (150 SAG) are determined in laboratory assay.

SAG = Strain-induced Alignment in a Gel
(it describes the crosslinking of gel components)
http://spin.niddk.nih.gov/tycko/info06.html

Examples:

... The gel forming ability of pectin is usually determined by the SAG method (IFT, 1959) and commercial pectins are standardized by this meth- od. ...
www.confex.com/ift/JFSonline_8lD4ycqbCLoA/pdfs/jfsv63n6p097...

...degree on gel forming ability of pectin? Give ...
160.75.42.3/food/Courses/foodchemistry/Testexamples.htm

... binding capacity, combined with gel-forming ability and added solids, will ... First,the fiber, particularly pectin, acts to physically absorb ...
www.foodproductdesign.com/archive/1998/0798DE.html


Selected response from:

Natalie
Poland
Local time: 11:19
Grading comment
Great
4 KudoZ points were awarded for this answer

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Summary of answers provided
naPls see in the explanation box
Natalie
naFinal gel strength (150 USA- SAG) is determined in laboratoriessocrates10
na150° USA-Sag, 150 US-SAG
Hanna Burdon


  

Answers


43 mins
150° USA-Sag, 150 US-SAG


Explanation:
Various methods are used in measuring gel strength, the most common method being the SAG-method, where deformation by gravity of the demolded gel is measured. In other methods, breaking strength of the gel is determined. For specific applications the ratio between strength based on SAG-grade and strength based on breaking strength grade is of importance. In jellies, specifically confectionery jellies, a high breaking strength is required, whereas in jams the need for spreadability favors a pectin with a low breaking strength. International trade gives preference to the SAG-method developed by the US IFT in 1959 and published in Food Technology 13, 496 (1959).

The majority of HM-pectins are standardized to 150 grade USA-SAG, which means that 1 kg of standardized pectin will turn 150 kg of sugar into a standard gel (SS = 65.0%, pH = 2.2-2.4, gel strength = 23.5% SAG).

In other words:

1 kg 150 "jelly grade" pectin can set 230 kg standard jelly.




    Reference: http://www.cpkelco.com/pectin/commercial.html
    Reference: http://www.ctrus.com/products.htm
Hanna Burdon
United Kingdom
Local time: 10:19
Native speaker of: Polish
PRO pts in pair: 706
Login to enter a peer comment (or grade)

1 hr
Final gel strength (150 USA- SAG) is determined in laboratories


Explanation:
I do not know much about this subject and I do not want to take credit for the answer which is already given above however, I suppose the asker needs the whole sentence traslated.

socrates10
PRO pts in pair: 4
Login to enter a peer comment (or grade)

2 hrs
Pls see in the explanation box


Explanation:
The final gel forming ability (150 SAG) are determined in laboratory assay.

SAG = Strain-induced Alignment in a Gel
(it describes the crosslinking of gel components)
http://spin.niddk.nih.gov/tycko/info06.html

Examples:

... The gel forming ability of pectin is usually determined by the SAG method (IFT, 1959) and commercial pectins are standardized by this meth- od. ...
www.confex.com/ift/JFSonline_8lD4ycqbCLoA/pdfs/jfsv63n6p097...

...degree on gel forming ability of pectin? Give ...
160.75.42.3/food/Courses/foodchemistry/Testexamples.htm

... binding capacity, combined with gel-forming ability and added solids, will ... First,the fiber, particularly pectin, acts to physically absorb ...
www.foodproductdesign.com/archive/1998/0798DE.html




Natalie
Poland
Local time: 11:19
Native speaker of: Native in RussianRussian
PRO pts in pair: 1968
Grading comment
Great
Login to enter a peer comment (or grade)




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Changes made by editors
May 1, 2006 - Changes made by Natalie:
LevelNon-PRO » PRO


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