Betekenis van:
immerse
to immerse
Werkwoord
- enclose or envelop completely, as if by swallowing
Synoniemen
Hyperoniemen
Voorbeeldzinnen
- Immerse in cool water/wrap in wet bandages.
- not re-immerse live bivalve molluscs in water that could cause additional contamination;
- not re-immerse live bivalve molluscs in water that could cause additional contamination; and
- IF ON SKIN: Immerse in cool water/wrap in wet bandages.
- Fit a reflux condenser to the Erlenmeyer flask and immerse the latter in a boiling water bath.
- Fit the condenser (4.3) to the flask and immerse the flask in a water-bath with magnetic stirrer (4.7).
- Fit a condenser (4.3) to the flask and immerse the flask in a water-bath with magnetic stirrer (4.7).
- The very minimum that waterfowl should be able to do is immerse their heads under water and shake water over the body.
- Add 15 ml of hydrochloric acid (3.6), immerse the flask in a fast boiling water bath and keep there for 30 minutes.
- Immerse the flask in a boiling water bath shaking vigorously and steadily for the first three minutes to prevent the formation of agglomerates.
- Fit a reflux condenser to the flask and immerse the latter in a water bath at 50 oC for 30 minutes.
- Connect the digestion flask to the condenser of the distillation apparatus and immerse the end of the condenser in the liquid contained in the collecting flask to a depth of at least 1 cm (see observation 8.3).
- ‘To wash your dishes in the most efficient way, to save water and energy, and to protect the environment, do not use running water but immerse the dishes, and use the recommended dosage.
- Add 15 ml of hydrochloric acid (3.6), immerse the flask in a fast boiling water bath and keep there for 30 minutes. Cool rapidly to approximately 20 oC and add 15 ml of sodium hydroxide solution (3.7).
- immerse live bivalve molluscs in seawater at the relaying area for an appropriate period, fixed depending on the water temperature, which period must be of at least two months' duration unless the competent authority agrees to a shorter period on the basis of the food business operator's risk analysis;