Category:Selenium

Sous-catégories

Cette catégorie comprend 3 sous-catégories, dont les 3 ci-dessous.

Pages dans la catégorie « Selenium »

Cette catégorie comprend seulement la page ci-dessous.

Média dans la catégorie « Selenium »

Cette catégorie comprend 95 fichiers, dont les 95 ci-dessous.

• De-Selen.ogg 1,8 s ; 17 kio
  
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  Alcobendas - Museo Nacional de Ciencia y Tecnología (MUNCYT) 088.jpg 1 356 × 1 131 ; 240 kio
  
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  Average scores of foods for nutritional quality based on positive food components, negative food components, and a combination of positive and negative food components under the suggested procedure in food categories.pdf 1 239 × 1 752 ; 380 kio
  
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  Averages (%) of foods containing appropriate levels of positive food components (to achieve adequate intake of any positive food component) based on the proposed method in food groups.pdf 4 964 × 7 020 ; 4,68 Mio
  
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  Averages (%) of foods containing appropriate levels of positive nutrients (to achieve adequate intake of any positive nutrient) based on the proposed method in food groups.pdf 4 964 × 7 020 ; 389 kio
  
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  Averages (%) of foods containing appropriate selenium levels (to achieve adequate selenium intake) based on the proposed method in food groups.pdf 1 752 × 1 239 ; 344 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in baby foods.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in beverages.pdf 1 752 × 1 239, 2 pages ; 220 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in fast foods.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in snacks.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) according to the suggested procedure in sweets.pdf 1 752 × 1 239, 2 pages ; 232 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in American Indian-Alaska Native foods.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in baked products.pdf 1 752 × 1 239, 2 pages ; 233 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in beef products.pdf 1 752 × 1 239, 2 pages ; 233 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in breakfast cereals.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in cereal grains and pasta.pdf 1 752 × 1 239, 2 pages ; 233 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in dairy and egg products.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in fats and oils.pdf 1 752 × 1 239, 2 pages ; 231 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in finfish and shellfish products.pdf 1 752 × 1 239, 2 pages ; 235 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in fruits and fruit juices.pdf 1 752 × 1 239, 2 pages ; 233 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in lamb, veal, and game products.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in legumes and legume products.pdf 1 752 × 1 239, 2 pages ; 235 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in meals, entrees, and side dishes.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in nut and seed products.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in pork products.pdf 1 752 × 1 239, 2 pages ; 233 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in poultry product.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in restaurant foods.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in sausages and luncheon meats.pdf 1 752 × 1 239, 2 pages ; 233 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in soups, sauces, and gravies.pdf 1 752 × 1 239, 2 pages ; 234 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in spices and herbs.pdf 1 752 × 1 239, 2 pages ; 231 kio
  
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  Averages (%) of foods containing suitable levels of two food components (to reach sufficient intake of any positive food component or to restrict intake of any negative food component) in vegetables and vegetable products.pdf 1 752 × 1 239, 2 pages ; 235 kio
  
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  Black Selenium.jpg 2 560 × 1 920 ; 944 kio
  
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  Blinde man test een apparaat waarmee je licht kunt horen, uitvinding voor blinden, SFA022006765.jpg 1 790 × 2 476 ; 950 kio
  
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  Cyclohexaselenium-3D-balls.png 1 100 × 704 ; 182 kio
  
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  Cyclohexaselenium-3D-vdW.png 1 100 × 1 078 ; 273 kio
  
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  Cyclooctaselenium-3D-balls.png 1 100 × 618 ; 187 kio
  
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  Cyclooctaselenium-3D-vdW.png 1 100 × 1 086 ; 299 kio
  
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  Elektronskal 34.svg 500 × 500 ; 22 kio
  
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  Food Sources of Nutrients (Food Components).pdf 9 772 × 6 908 ; 1,62 Mio
  
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  Food sources of selenium (selenium-rich foods).pdf 1 125 × 1 625 ; 224 kio
  
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  Front cover; Radium, Selenium, Ultra-Violet Light etc Wellcome L0074514.jpg 3 744 × 5 545 ; 6,2 Mio
  
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  Grey selenium.jpg 529 × 529 ; 157 kio
  
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  Growing out (2759931091).jpg 2 592 × 1 728 ; 393 kio
  
• Heating selenium.webm 2 min 37 s, 320 × 240 ; 18,9 Mio
  
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  Kesterson Reservoir 1998 biological monitoring (IA kestersonreservo00sacr).pdf 1 225 × 1 606, 320 pages ; 7,58 Mio
  
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  Octaselenium cation.jpg 3 282 × 2 940 ; 2,09 Mio
  
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  Pourbaix diagram for Selenium.svg 549 × 527 ; 45 kio
  
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  Pro visão cápsulas.jpg 1 600 × 1 600 ; 181 kio
  
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  PtSe2 hall bar.jpg 640 × 480 ; 275 kio
  
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  California Digital Library (IA radiumotherradio00hammiala).pdf 647 × 1 020, 108 pages ; 4,87 Mio
  
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  Redresseur Sélénium.jpg 309 × 310 ; 37 kio
  
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  Results of food choices based on different methods for achieving adequate selenium intake.pdf 2 075 × 943 ; 572 kio
  
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  Results of food selections according to different procedures for reaching sufficient intakes of 23 positive food components.pdf 2 075 × 943 ; 562 kio
  
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  Se dose-response curve for juvenile salmon mortality - percent scale.jpg 627 × 450 ; 56 kio
  
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  Se,34.jpg 600 × 316 ; 53 kio
  
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  Se-TableImage.png 250 × 73 ; 7 kio
  
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  Se-TableImage.svg 673 × 203 ; 28 kio
  
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  SeBlackRed.jpg 612 × 510 ; 66 kio
  
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  Selen 1.jpg 517 × 242 ; 34 kio
  
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  Selen-4.jpg 1 600 × 1 200 ; 411 kio
  
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  Selen-5.jpg 1 600 × 1 200 ; 425 kio
  
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  Selen15.jpg 2 280 × 1 520 ; 563 kio
  
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  Selen2.jpg 9 280 × 6 944 ; 10,62 Mio
  
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  Selenio Lewis.png 1 486 × 475 ; 50 kio
  
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  Selenium 99.99.jpg 2 976 × 3 968 ; 1,7 Mio
  
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  Selenium and anti-tumour immunity.jpg 2 370 × 1 936 ; 641 kio
  
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  Selenium black (cropped).jpg 428 × 555 ; 103 kio
  
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  Selenium black.jpg 500 × 667 ; 81 kio
  
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  Selenium Crystal.jpg 2 560 × 1 920 ; 847 kio
  
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  Selenium nanoparticles.jpg 632 × 472 ; 259 kio
  
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  Selenium nanosystem.png 525 × 256 ; 168 kio
  
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  Selenium NPs.jpg 1 280 × 960 ; 726 kio
  
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  Selenium paradox.jpg 2 362 × 1 282 ; 290 kio
  
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  Selenium pathways and transformations.png 3 613 × 2 974 ; 1,23 Mio
  
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  Selenium powder.jpg 480 × 640 ; 12 kio
  
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  Selenium Sensor.jpg 265 × 96 ; 15 kio
  
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  Selenium spectrum visible.png 7 430 × 1 280 ; 32 kio
  
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  Selenium-2.jpg 1 152 × 1 152 ; 408 kio
  
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  Selenium-3D-balls-A.png 1 000 × 595 ; 539 kio
  
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  Selenium-3D-balls-B.png 1 025 × 1 100 ; 288 kio
  
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  Selenium-79.svg 744 × 1 052 ; 57 kio
  
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  Selenium-alpha-monoclinic-unit-cell-3D-balls.png 928 × 1 100 ; 307 kio
  
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  Selenium-red.jpg 500 × 667 ; 85 kio
  
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  Selenium-spiral-3D-balls-H.png 1 000 × 208 ; 56 kio
  
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  Selenium-spiral-3D-balls-V.png 183 × 1 000 ; 63 kio
  
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  Selenium-spiral-3D-vdW-H.png 1 000 × 267 ; 99 kio
  
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  Selenium-spiral-3D-vdW-V.png 453 × 2 000 ; 254 kio
  
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  Selenium.jpg 1 024 × 1 024 ; 335 kio
  
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  Seleniumcycle.gif 391 × 467 ; 8 kio
  
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  Selenium poisoning (IA seleniumpoisonin3224vanz).pdf 600 × 791, 6 pages ; 948 kio
  
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  SIMSSE.JPG 642 × 320 ; 20 kio
  
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  Tetraselenium cation.jpg 3 486 × 2 907 ; 1,19 Mio
  
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  The highest average scores for nutritional quality based on a combination of positive and negative food components under the suggested procedure.pdf 1 125 × 1 625 ; 219 kio
  
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  Óceán összetétel.jpg 1 120 × 1 131 ; 113 kio
  
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  Монокристаллический селен (99,9999 %).jpg 1 632 × 1 224 ; 115 kio