| 释义 |
agene|ˈeɪdʒiːn|
[Trade-name in U.S.A., f. age v. or n. + -ene.]
Nitrogen trichloride used in bread-making for improving, stabilizing, and artificially ageing the flour. Hence ageniˈzation, the addition of agene to flour; ˈagenized ppl. a.
1932Cereal Chem. IX. 360 When nitrogen-trichloride, commercially known as ‘Agene’, is applied to flour..its aging effect is..to be noticed. 1937Hackh & Grant Chem. Dict. (1938) 26/1 Agene process, the bleaching of flour with nitrogen trichloride. 1947Lancet 23 Aug. 284/1 Acceptability of bread as an article of food is largely increased by the use of an ‘improver’... The one in most extensive use in this country, in America, and in Western Europe is nitrogen trichloride: known commercially as ‘agene’. Ibid., Experiments which show that ‘canine hysteria’ can be produced by feeding dogs on agenised flour. 1949Lancet 22 Jan. 143/2 In 1946, Sir Edward Mellanby showed conclusively that the agenisation of flour rendered it highly toxic to dogs. 1954Times 22 Dec. 3/5 (heading) Use of Agene to be Discontinued. |