{ "http://dbpedia.org/resource/Bloom_(test)" : { "http://www.w3.org/1999/02/22-rdf-syntax-ns#type" : [ { "type" : "uri", "value" : "http://dbpedia.org/class/yago/Thinking105770926" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/ProblemSolving105796750" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/Inquiry105797597" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/Abstraction100002137" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/HigherCognitiveProcess105770664" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/Experiment105798043" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/Trial105799212" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/Cognition100023271" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/WikicatHardnessTests" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/Process105701363" } , { "type" : "uri", "value" : "http://dbpedia.org/ontology/Cricketer" } , { "type" : "uri", "value" : "http://dbpedia.org/class/yago/PsychologicalFeature100023100" } ] , "http://www.w3.org/2000/01/rdf-schema#label" : [ { "type" : "literal", "value" : "\u0394\u03BF\u03BA\u03B9\u03BC\u03B1\u03C3\u03AF\u03B1 Bloom" , "lang" : "el" } , { "type" : "literal", "value" : "Grado Bloom" , "lang" : "it" } , { "type" : "literal", "value" : "Degr\u00E9 Bloom" , "lang" : "fr" } , { "type" : "literal", "value" : "Bloomwert" , "lang" : "de" } , { "type" : "literal", "value" : "Bloomgetal" , "lang" : "nl" } , { "type" : "literal", "value" : "Bloom (test)" , "lang" : "en" } , { "type" : "literal", "value" : "Bloom (test)" , "lang" : "pl" } ] , "http://www.w3.org/2000/01/rdf-schema#comment" : [ { "type" : "literal", "value" : "Le degr\u00E9 Bloom ou indice de Bloom est un chiffre qui exprime la force ou r\u00E9sistance \u00E0 l'enfoncement d'une gel\u00E9e, d'un gel ou d'une solution de g\u00E9latine. Il a \u00E9t\u00E9 formul\u00E9 par Oscar T. Bloom, inventeur du \u00AB gelom\u00E8tre \u00BB en 1925." , "lang" : "fr" } , { "type" : "literal", "value" : "\u0397 \u03B4\u03BF\u03BA\u03B9\u03BC\u03B1\u03C3\u03AF\u03B1 Bloom \u03B5\u03AF\u03BD\u03B1\u03B9 \u03BC\u03B9\u03B1 \u03BC\u03AD\u03B8\u03BF\u03B4\u03BF\u03C2 \u03C5\u03C0\u03BF\u03BB\u03BF\u03B3\u03B9\u03C3\u03BC\u03BF\u03CD \u03C4\u03B7\u03C2 \u03B1\u03BD\u03C4\u03BF\u03C7\u03AE\u03C2 \u03BC\u03B9\u03B1\u03C2 \u03B3\u03AD\u03BB\u03B7\u03C2 \u03AE \u03BC\u03B9\u03B1\u03C2 \u03B6\u03B5\u03BB\u03B1\u03C4\u03AF\u03BD\u03B7\u03C2, \u03B7 \u03BF\u03C0\u03BF\u03AF\u03B1 \u03B1\u03BD\u03B1\u03C0\u03C4\u03CD\u03C7\u03B8\u03B7\u03BA\u03B5 \u03BA\u03B1\u03B9 \u03BA\u03B1\u03C4\u03BF\u03C7\u03C5\u03C1\u03CE\u03B8\u03B7\u03BA\u03B5 \u03C4\u03BF 1925 \u03B1\u03C0\u03CC \u03C4\u03BF\u03BD Oscar T. Bloom. \u0397 \u03B4\u03BF\u03BA\u03B9\u03BC\u03B1\u03C3\u03AF\u03B1 \u03BA\u03B1\u03B8\u03BF\u03C1\u03AF\u03B6\u03B5\u03B9 \u03C4\u03BF \u03B2\u03AC\u03C1\u03BF\u03C2 \u03C3\u03B5 \u03B3\u03C1\u03B1\u03BC\u03BC\u03AC\u03C1\u03B9\u03B1 \u03C4\u03BF \u03BF\u03C0\u03BF\u03AF\u03BF \u03B1\u03C0\u03B1\u03B9\u03C4\u03B5\u03AF\u03C4\u03B1\u03B9 \u03B3\u03B9\u03B1 \u03BD\u03B1 \u03C0\u03B1\u03C1\u03B1\u03BC\u03BF\u03C1\u03C6\u03C9\u03B8\u03B5\u03AF \u03B7 \u03B5\u03C0\u03B9\u03C6\u03AC\u03BD\u03B5\u03B9\u03B1 \u03BC\u03B9\u03B1\u03C2 \u03B3\u03AD\u03BB\u03B7\u03C2 \u03B1\u03C0\u03CC \u03AD\u03BC\u03B2\u03BF\u03BB\u03BF \u03B4\u03B9\u03B1\u03BC\u03AD\u03C4\u03C1\u03BF\u03C5 \u03BC\u03B9\u03C3\u03AE\u03C2 \u03AF\u03BD\u03C4\u03C3\u03B1\u03C2, \u03BA\u03B1\u03C4\u03AC 4 \u03C7\u03B9\u03BB\u03B9\u03BF\u03C3\u03C4\u03AC, \u03B4\u03AF\u03C7\u03C9\u03C2 \u03B1\u03C5\u03C4\u03AE \u03BD\u03B1 \u03C3\u03C0\u03AC\u03C3\u03B5\u03B9. \u039F \u03B1\u03C1\u03B9\u03B8\u03BC\u03CC\u03C2 \u03C4\u03C9\u03BD \u03B1\u03C0\u03B1\u03B9\u03C4\u03BF\u03CD\u03BC\u03B5\u03BD\u03C9\u03BD \u03B3\u03C1\u03B1\u03BC\u03BC\u03B1\u03C1\u03AF\u03C9\u03BD \u03B3\u03B9\u03B1 \u03C4\u03B7\u03BD \u03BF\u03C1\u03B9\u03B1\u03BA\u03AE \u03BC\u03B7 - \u03B4\u03B9\u03AC\u03C4\u03C1\u03B7\u03C3\u03B7 \u03BF\u03BD\u03BF\u03BC\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9 \"\u03C4\u03B9\u03BC\u03AE Bloom\", \u03BC\u03B5 \u03C3\u03C5\u03BD\u03AE\u03B8\u03B5\u03B9\u03C2 \u03C4\u03B9\u03C2 \u03C4\u03B9\u03BC\u03AD\u03C2 \u03B1\u03C0\u03CC 30 \u03AD\u03C9\u03C2 \u03BA\u03B1\u03B9 300 Bloom. \u03A4\u03BF \u03BC\u03AD\u03B3\u03B5\u03B8\u03BF\u03C2 \u03B1\u03C5\u03C4\u03CC \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B5\u03C5\u03B8\u03AD\u03C9\u03C2 \u03B1\u03BD\u03AC\u03BB\u03BF\u03B3\u03BF \u03BC\u03B5 \u03C4\u03BF \u03C3\u03B7\u03BC\u03B5\u03AF\u03BF \u03C4\u03AE\u03BE\u03B5\u03C9\u03C2 \u03C4\u03B7\u03C2 \u03B3\u03AD\u03BB\u03B7\u03C2, \u03BA\u03B1\u03B9 \u03B1\u03BD\u03C4\u03B9\u03C3\u03C4\u03C1\u03CC\u03C6\u03C9\u03C2 \u03B1\u03BD\u03AC\u03BB\u03BF\u03B3\u03BF \u03BC\u03B5 \u03C4\u03BF\u03BD \u03C7\u03C1\u03CC\u03BD\u03BF \u03C0\u03B7\u03BA\u03C4\u03C9\u03BC\u03B1\u03C4\u03BF\u03C0\u03BF\u03AF\u03B7\u03C3\u03B7\u03C2." , "lang" : "el" } , { "type" : "literal", "value" : "Il grado Bloom \u00E8 un'unit\u00E0 di misura della solidit\u00E0 di un gel. \u00C8 definito come il peso misurato in grammi che, posato su un pistone di 12,7 mm di diametro, provoca l'abbassamento della superficie di gel a cui \u00E8 applicato di 4 mm. Il gel dev'essere preparato con una concentrazione del 6,67% e lasciato riposare 17 ore alla temperatura di 10 \u00B0C. I valori tipici sono compresi fra i 30 e i 300 gradi Bloom. La comune gelatina alimentare presenta un valore di 110-150 gradi Bloom." , "lang" : "it" } , { "type" : "literal", "value" : "Bloom (tak\u017Ce stopnie Blooma, gramy Blooma) \u2013 jest testem u\u017Cywanym w technologii \u017Cywno\u015Bci, wyra\u017Caj\u0105cym si\u0142\u0119 \u017Celu lub \u017Celatyny. Test zosta\u0142 oryginalnie wynaleziony i opatentowany w 1925 roku przez Oscara T. Blooma Test okre\u015Bla wag\u0119 substancji \u017Celuj\u0105cej wyra\u017Con\u0105 w gramach, wymagan\u0105 przez pr\u00F3bk\u0119 do odbicia powierzchni \u017Celu o grubo\u015Bci 4 mm bez jej uszkodzenia. Wynik jest wyra\u017Cany w stopniach Blooma. Jego warto\u015B\u0107 rozk\u0142ada si\u0119 pomi\u0119dzy 30 a 300 stopni. Im wy\u017Csza warto\u015B\u0107 Blooma, tym wi\u0119ksza jest si\u0142a \u017Celowania." , "lang" : "pl" } , { "type" : "literal", "value" : "Het bloomgetal van een gel wordt gedefinieerd als het aantal gram dat nodig is om met een standaard cilindrische monster van \u00BD inch een gel 4 mm in te drukken zonder dat deze breekt. Het bloomgetal is vernoemd naar de uitvinder van de , Oscar T. Bloom. Het bloomgetal speelt een rol bij lijmen op gel-basis zoals beenderlijm." , "lang" : "nl" } , { "type" : "literal", "value" : "Bloom is a test to measure the strength of a gel or gelatin. The test was originally developed and patented in 1925 by Oscar T. Bloom. The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. The number of grams is called the Bloom value, and most gelatins are between 30 and 300 g Bloom. The higher a Bloom value, the higher the melting and gelling points of a gel, and the shorter its gelling times. This method is most often used on soft gels. To perform the Bloom test on gelatin, a 6.67% gelatin solution is kept for 17\u201318 hours at 10 \u00B0C prior to being tested." , "lang" : "en" } , { "type" : "literal", "value" : "Bloomwert (auch Bloomgramm, Bloom oder Bloom-Zahl) beschreibt in der Lebensmitteltechnologie und Pharmazeutischen Technologie die Gallertfestigkeit beziehungsweise Gelierkraft von Gelatine. Die Kennzahl ist dabei die Masse in Gramm, die ben\u00F6tigt wird, damit ein Stempel von 0,5 Zoll Durchmesser die Oberfl\u00E4che einer 6,67 % Gelatine/Wasser-Mischung vier Millimeter tief verformt, ohne sie zu zerrei\u00DFen. Der Versuch findet standardisiert bei 10 \u00B0C mit einer vorhergehenden Alterung der Gelatine von 17 Stunden statt." , "lang" : "de" } ] , "http://purl.org/dc/terms/subject" : [ { "type" : "uri", "value" : "http://dbpedia.org/resource/Category:Hardness_tests" } , { "type" : "uri", "value" : "http://dbpedia.org/resource/Category:Gels" } ] , "http://dbpedia.org/ontology/abstract" : [ { "type" : "literal", "value" : "Le degr\u00E9 Bloom ou indice de Bloom est un chiffre qui exprime la force ou r\u00E9sistance \u00E0 l'enfoncement d'une gel\u00E9e, d'un gel ou d'une solution de g\u00E9latine. Il a \u00E9t\u00E9 formul\u00E9 par Oscar T. Bloom, inventeur du \u00AB gelom\u00E8tre \u00BB en 1925." , "lang" : "fr" } , { "type" : "literal", "value" : "Il grado Bloom \u00E8 un'unit\u00E0 di misura della solidit\u00E0 di un gel. \u00C8 definito come il peso misurato in grammi che, posato su un pistone di 12,7 mm di diametro, provoca l'abbassamento della superficie di gel a cui \u00E8 applicato di 4 mm. Il gel dev'essere preparato con una concentrazione del 6,67% e lasciato riposare 17 ore alla temperatura di 10 \u00B0C. I valori tipici sono compresi fra i 30 e i 300 gradi Bloom. La comune gelatina alimentare presenta un valore di 110-150 gradi Bloom." , "lang" : "it" } , { "type" : "literal", "value" : "\u0397 \u03B4\u03BF\u03BA\u03B9\u03BC\u03B1\u03C3\u03AF\u03B1 Bloom \u03B5\u03AF\u03BD\u03B1\u03B9 \u03BC\u03B9\u03B1 \u03BC\u03AD\u03B8\u03BF\u03B4\u03BF\u03C2 \u03C5\u03C0\u03BF\u03BB\u03BF\u03B3\u03B9\u03C3\u03BC\u03BF\u03CD \u03C4\u03B7\u03C2 \u03B1\u03BD\u03C4\u03BF\u03C7\u03AE\u03C2 \u03BC\u03B9\u03B1\u03C2 \u03B3\u03AD\u03BB\u03B7\u03C2 \u03AE \u03BC\u03B9\u03B1\u03C2 \u03B6\u03B5\u03BB\u03B1\u03C4\u03AF\u03BD\u03B7\u03C2, \u03B7 \u03BF\u03C0\u03BF\u03AF\u03B1 \u03B1\u03BD\u03B1\u03C0\u03C4\u03CD\u03C7\u03B8\u03B7\u03BA\u03B5 \u03BA\u03B1\u03B9 \u03BA\u03B1\u03C4\u03BF\u03C7\u03C5\u03C1\u03CE\u03B8\u03B7\u03BA\u03B5 \u03C4\u03BF 1925 \u03B1\u03C0\u03CC \u03C4\u03BF\u03BD Oscar T. Bloom. \u0397 \u03B4\u03BF\u03BA\u03B9\u03BC\u03B1\u03C3\u03AF\u03B1 \u03BA\u03B1\u03B8\u03BF\u03C1\u03AF\u03B6\u03B5\u03B9 \u03C4\u03BF \u03B2\u03AC\u03C1\u03BF\u03C2 \u03C3\u03B5 \u03B3\u03C1\u03B1\u03BC\u03BC\u03AC\u03C1\u03B9\u03B1 \u03C4\u03BF \u03BF\u03C0\u03BF\u03AF\u03BF \u03B1\u03C0\u03B1\u03B9\u03C4\u03B5\u03AF\u03C4\u03B1\u03B9 \u03B3\u03B9\u03B1 \u03BD\u03B1 \u03C0\u03B1\u03C1\u03B1\u03BC\u03BF\u03C1\u03C6\u03C9\u03B8\u03B5\u03AF \u03B7 \u03B5\u03C0\u03B9\u03C6\u03AC\u03BD\u03B5\u03B9\u03B1 \u03BC\u03B9\u03B1\u03C2 \u03B3\u03AD\u03BB\u03B7\u03C2 \u03B1\u03C0\u03CC \u03AD\u03BC\u03B2\u03BF\u03BB\u03BF \u03B4\u03B9\u03B1\u03BC\u03AD\u03C4\u03C1\u03BF\u03C5 \u03BC\u03B9\u03C3\u03AE\u03C2 \u03AF\u03BD\u03C4\u03C3\u03B1\u03C2, \u03BA\u03B1\u03C4\u03AC 4 \u03C7\u03B9\u03BB\u03B9\u03BF\u03C3\u03C4\u03AC, \u03B4\u03AF\u03C7\u03C9\u03C2 \u03B1\u03C5\u03C4\u03AE \u03BD\u03B1 \u03C3\u03C0\u03AC\u03C3\u03B5\u03B9. \u039F \u03B1\u03C1\u03B9\u03B8\u03BC\u03CC\u03C2 \u03C4\u03C9\u03BD \u03B1\u03C0\u03B1\u03B9\u03C4\u03BF\u03CD\u03BC\u03B5\u03BD\u03C9\u03BD \u03B3\u03C1\u03B1\u03BC\u03BC\u03B1\u03C1\u03AF\u03C9\u03BD \u03B3\u03B9\u03B1 \u03C4\u03B7\u03BD \u03BF\u03C1\u03B9\u03B1\u03BA\u03AE \u03BC\u03B7 - \u03B4\u03B9\u03AC\u03C4\u03C1\u03B7\u03C3\u03B7 \u03BF\u03BD\u03BF\u03BC\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9 \"\u03C4\u03B9\u03BC\u03AE Bloom\", \u03BC\u03B5 \u03C3\u03C5\u03BD\u03AE\u03B8\u03B5\u03B9\u03C2 \u03C4\u03B9\u03C2 \u03C4\u03B9\u03BC\u03AD\u03C2 \u03B1\u03C0\u03CC 30 \u03AD\u03C9\u03C2 \u03BA\u03B1\u03B9 300 Bloom. \u03A4\u03BF \u03BC\u03AD\u03B3\u03B5\u03B8\u03BF\u03C2 \u03B1\u03C5\u03C4\u03CC \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B5\u03C5\u03B8\u03AD\u03C9\u03C2 \u03B1\u03BD\u03AC\u03BB\u03BF\u03B3\u03BF \u03BC\u03B5 \u03C4\u03BF \u03C3\u03B7\u03BC\u03B5\u03AF\u03BF \u03C4\u03AE\u03BE\u03B5\u03C9\u03C2 \u03C4\u03B7\u03C2 \u03B3\u03AD\u03BB\u03B7\u03C2, \u03BA\u03B1\u03B9 \u03B1\u03BD\u03C4\u03B9\u03C3\u03C4\u03C1\u03CC\u03C6\u03C9\u03C2 \u03B1\u03BD\u03AC\u03BB\u03BF\u03B3\u03BF \u03BC\u03B5 \u03C4\u03BF\u03BD \u03C7\u03C1\u03CC\u03BD\u03BF \u03C0\u03B7\u03BA\u03C4\u03C9\u03BC\u03B1\u03C4\u03BF\u03C0\u03BF\u03AF\u03B7\u03C3\u03B7\u03C2. \u0397 \u03C3\u03C5\u03B3\u03BA\u03B5\u03BA\u03C1\u03B9\u03BC\u03AD\u03BD\u03B7 \u03BC\u03AD\u03B8\u03BF\u03B4\u03BF\u03C2 \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03C3\u03C5\u03BD\u03AE\u03B8\u03C9\u03C2 \u03C3\u03B5 \u03BC\u03B1\u03BB\u03B1\u03BA\u03AD\u03C2 \u03B3\u03AD\u03BB\u03B5\u03C2. \u0393\u03B9\u03B1 \u03BD\u03B1 \u03C0\u03C1\u03B1\u03B3\u03BC\u03B1\u03C4\u03BF\u03C0\u03BF\u03B9\u03B7\u03B8\u03B5\u03AF \u03C3\u03B5 \u03B6\u03B5\u03BB\u03B1\u03C4\u03AF\u03BD\u03B7, \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03AD\u03BD\u03B1 \u03B4\u03B9\u03AC\u03BB\u03C5\u03BC\u03B1 \u03B6\u03B5\u03BB\u03B1\u03C4\u03AF\u03BD\u03B7\u03C2 \u03C0\u03B5\u03C1\u03B9\u03B5\u03BA\u03C4\u03B9\u03BA\u03CC\u03C4\u03B7\u03C4\u03B1\u03C2 6.67%, \u03C4\u03BF \u03BF\u03C0\u03BF\u03AF\u03BF \u03C8\u03CD\u03C7\u03B5\u03C4\u03B1\u03B9 \u03C3\u03C4\u03BF\u03C5\u03C2 10 \u00B0C \u03B3\u03B9\u03B1 \u03C0\u03B5\u03C1\u03AF\u03C0\u03BF\u03C5 18 \u03CE\u03C1\u03B5\u03C2. \u039F\u03B9 \u03B4\u03B9\u03AC\u03C6\u03BF\u03C1\u03B5\u03C2 \u03B6\u03B5\u03BB\u03B1\u03C4\u03AF\u03BD\u03B5\u03C2, \u03BF\u03B9 \u03BF\u03C0\u03BF\u03AF\u03B5\u03C2 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C0\u03BF\u03BB\u03C5\u03BC\u03B5\u03C1\u03AE \u03B1\u03C0\u03BF\u03C4\u03B5\u03BB\u03BF\u03CD\u03BC\u03B5\u03BD\u03B1 \u03B1\u03C0\u03CC \u03C0\u03BF\u03BB\u03C5\u03C0\u03B5\u03C0\u03C4\u03B9\u03B4\u03B9\u03BA\u03AD\u03C2 \u03B1\u03BB\u03C5\u03C3\u03AF\u03B4\u03B5\u03C2 \u03B4\u03B9\u03B1\u03C6\u03BF\u03C1\u03B5\u03C4\u03B9\u03BA\u03CE\u03BD \u03BC\u03B7\u03BA\u03CE\u03BD, \u03BA\u03B1\u03C4\u03B7\u03B3\u03BF\u03C1\u03B9\u03BF\u03C0\u03BF\u03B9\u03BF\u03CD\u03BD\u03C4\u03B1\u03B9 \u03C9\u03C2 \"\u03C7\u03B1\u03BC\u03B7\u03BB\u03BF\u03CD Bloom\", \"\u03BC\u03AD\u03C3\u03BF\u03C5 Bloom\", \"\u03C5\u03C8\u03B7\u03BB\u03BF\u03CD Bloom\". \u038C\u03C3\u03BF \u03BC\u03B5\u03B3\u03B1\u03BB\u03CD\u03C4\u03B5\u03C1\u03BF \u03C4\u03BF \u03BC\u03AE\u03BA\u03BF\u03C2 \u03C4\u03B7\u03C2 \u03C0\u03BF\u03BB\u03C5\u03C0\u03B5\u03C4\u03B9\u03B4\u03B9\u03BA\u03AE\u03C2 \u03B1\u03BB\u03C5\u03C3\u03AF\u03B4\u03B1\u03C2, \u03AC\u03C1\u03B1 \u03BC\u03B5\u03B3\u03B1\u03BB\u03CD\u03C4\u03B5\u03C1\u03B7 \u03BA\u03B1\u03B9 \u03B7 \u03BC\u03AD\u03C3\u03B7 \u03BC\u03BF\u03C1\u03B9\u03B1\u03BA\u03AE \u03BC\u03AC\u03B6\u03B1, \u03C4\u03CC\u03C3\u03BF \u03C5\u03C8\u03B7\u03BB\u03CC\u03C4\u03B5\u03C1\u03B7 \u03B7 \u03C4\u03B9\u03BC\u03AE Bloom." , "lang" : "el" } , { "type" : "literal", "value" : "Bloom (tak\u017Ce stopnie Blooma, gramy Blooma) \u2013 jest testem u\u017Cywanym w technologii \u017Cywno\u015Bci, wyra\u017Caj\u0105cym si\u0142\u0119 \u017Celu lub \u017Celatyny. Test zosta\u0142 oryginalnie wynaleziony i opatentowany w 1925 roku przez Oscara T. Blooma Test okre\u015Bla wag\u0119 substancji \u017Celuj\u0105cej wyra\u017Con\u0105 w gramach, wymagan\u0105 przez pr\u00F3bk\u0119 do odbicia powierzchni \u017Celu o grubo\u015Bci 4 mm bez jej uszkodzenia. Wynik jest wyra\u017Cany w stopniach Blooma. Jego warto\u015B\u0107 rozk\u0142ada si\u0119 pomi\u0119dzy 30 a 300 stopni. Im wy\u017Csza warto\u015B\u0107 Blooma, tym wi\u0119ksza jest si\u0142a \u017Celowania. Metoda ta jest wykorzystywana najcz\u0119\u015Bciej do pomiaru \u017Celi mi\u0119kkich. Aby wykona\u0107 test Blooma na \u017Celatynie, przed jego pomiarem nale\u017Cy roztw\u00F3r \u017Celatyny o nat\u0119\u017Ceniu 6,67% przechowywa\u0107 przez 17-18 godzin w temperaturze 10\u00B0C. Twardo\u015B\u0107 \u017Celi \u017Celatynowych zwi\u0119ksza si\u0119 w czasie, osi\u0105gaj\u0105c r\u00F3wnowag\u0119 po oko\u0142o 18 godzinach." , "lang" : "pl" } , { "type" : "literal", "value" : "Bloom is a test to measure the strength of a gel or gelatin. The test was originally developed and patented in 1925 by Oscar T. Bloom. The test determines the weight in grams needed by a specified plunger (normally with a diameter of 0.5 inch) to depress the surface of the gel by 4 mm without breaking it at a specified temperature. The number of grams is called the Bloom value, and most gelatins are between 30 and 300 g Bloom. The higher a Bloom value, the higher the melting and gelling points of a gel, and the shorter its gelling times. This method is most often used on soft gels. To perform the Bloom test on gelatin, a 6.67% gelatin solution is kept for 17\u201318 hours at 10 \u00B0C prior to being tested. Various gelatins are categorized as \"low Bloom\", \"medium Bloom\", or \"high Bloom\", but there are not universally defined specific values for these subranges. Gelatin is a biopolymer material composed of polypeptide chains of varying length. The longer the chain, the higher the Bloom number:" , "lang" : "en" } , { "type" : "literal", "value" : "Bloomwert (auch Bloomgramm, Bloom oder Bloom-Zahl) beschreibt in der Lebensmitteltechnologie und Pharmazeutischen Technologie die Gallertfestigkeit beziehungsweise Gelierkraft von Gelatine. Die Kennzahl ist dabei die Masse in Gramm, die ben\u00F6tigt wird, damit ein Stempel von 0,5 Zoll Durchmesser die Oberfl\u00E4che einer 6,67 % Gelatine/Wasser-Mischung vier Millimeter tief verformt, ohne sie zu zerrei\u00DFen. Der Versuch findet standardisiert bei 10 \u00B0C mit einer vorhergehenden Alterung der Gelatine von 17 Stunden statt. Im Allgemeinen liegt der Bloomwert zwischen 50 und 300. Je h\u00F6her der Bloomwert ist, desto h\u00F6her ist die Gelierkraft der Gelatine. Eine sauer aufgeschlossene Gelatine mit hoher Gallertfestigkeit hat ungef\u00E4hr 300 Bloom. Nach dem Europ\u00E4ischen Arzneibuch darf der Bloomwert nicht mehr als 20 % vom deklarierten Wert abweichen. Benannt wurde der Wert nach dem Amerikaner Oscar T. Bloom, der in der ersten H\u00E4lfte des 20. Jahrhunderts das Verfahren und die ben\u00F6tigte Apparatur, den so genannten Bloomgelometer (\u201EMachine for Testing Jelly Strength of Glues, Gelatines, and the Like.\u201C Patent Nr. 1.540.979 von 1925), entwickelte." , "lang" : "de" } , { "type" : "literal", "value" : "Het bloomgetal van een gel wordt gedefinieerd als het aantal gram dat nodig is om met een standaard cilindrische monster van \u00BD inch een gel 4 mm in te drukken zonder dat deze breekt. Het bloomgetal is vernoemd naar de uitvinder van de , Oscar T. Bloom. 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