Betekenis van:
luff

luff
Zelfstandig naamwoord
  • loefzijde
  • the act of sailing close to the wind

Hyperoniemen

luff
Zelfstandig naamwoord
  • zijde v.e. schip naar de wind toe
  • the act of sailing close to the wind

Hyperoniemen

luff
Zelfstandig naamwoord
    • (nautical) the forward edge of a fore-and-aft sail that is next to the mast

    Hyperoniemen

    to luff
    Werkwoord
      • flap when the wind is blowing equally on both sides
      "the sails luffed"

      Hyperoniemen

      to luff
      Werkwoord
      • oploeven
      • sail close to the wind

      Synoniemen

      Hyperoniemen

      to luff
      Werkwoord
      • loeven
      • sail close to the wind

      Synoniemen

      Hyperoniemen


      Voorbeeldzinnen

      1. Luff-Schoorl reagent:
      2. Titration by the Luff-Schoorl method
      3. Table of values for 25 ml of Luff-Schoorl reagent
      4. Determine the lactose content according to Luff-Schoorl, as follows: add exactly 25 ml of Luff-Schoorl reagent (3.4) and two granules of pumice stone (3.5).
      5. After clarification and filtration the lactose content of the filtrate is determined by the Luff-Schoorl method.
      6. After eliminating the ethanol, the quantities before and after inversion are determined by the Luff-Schoorl method.
      7. Table of values for 25 ml of Luff-Schoorl reagent ml of Na2 S2 O30,1 mol/litre, two minutes' heating, 10 minutes' boiling Na2 S2 O3
      8. In both cases the amount of sugar present is determined by the Luff-Schoorl method and calculated in mg of glucose.
      9. If necessary, make up to 25 ml with distilled water and determine the content of reducing sugars by the Luff-Schoorl method.
      10. Determine the lactose content according to Luff-Schoorl, as follows: add exactly 25 ml of Luff-Schoorl reagent (3.4) and two granules of pumice stone (3.5). Stir by hand-while heating over a free flame of medium height and bring the liquid to the boil in approximately two minutes.
      11. In order to prevent foaming it is advisable to add (irrespective of the volume) approximately 1 ml of 3-methylbutan-l-ol (3.14) before boiling with Luff-Schoorl reagent.
      12. In both cases the amount of sugar present is determined by the Luff-Schoorl method and calculated in mg of glucose. One of the values is subtracted from the other and the difference is expressed as a percentage of the sample.
      13. Carry out the same titration on an accurately measured mixture of 25 ml of Luff-Schoorl reagent (3.8) and 25 ml of water, after adding 10 ml of potassium iodide solution (3.12) and 25 ml of sulphuric acid (3.11) without boiling.
      14. Using a pipette, remove not more than 25 ml of the solution containing less than 60 mg of reducing sugars expressed as glucose. If necessary, make up to 25 ml with distilled water and determine the content of reducing sugars by the Luff-Schoorl method.
      15. Carry out the same titration on an accurately measured mixture of 25 ml of Luff-Schoorl reagent (3.4) and 25 ml of water, after adding 10 ml of potassium iodide solution (3.6) and 25 ml of sulphuric acid (3.7) without boiling.