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frothing
penjenje

frothing substance
peneča se snov

boil gently at first, avoiding any frothing.
najprej zmerno segrevamo do vretja in pazimo, da ne pride do penjenja.

frothing substances cannot be measured using this method.
penečih se snovi ni mogoče meriti s to metodo.

do not shake the vial vigorously as this may cause frothing.
viale ne stresajte močno, ker to lahko povzroči penjenje.

avoid agitating so vigorously as to cause frothing of the milk or churning of the fat.
izogibajte se preveč intenzivnemu mešanju, da ne bi prišlo do penjenja mleka ali pinjenja maščobe.

to prevent frothing, add 15 g of magnesium sulphate (mgso4 77h2o).
da bi se preprečilo penjenje, se doda 15 g magnezijevega sulfata (mgso4 × 7h2o).

do not shake vigorously as this may cause frothing which may interfere with the correct measurement of the dose.
ne stresajte močno, ker lahko to povzroči penjenje, ki lahko ovira pravilno odmerjanje odmerka.

swirl the contents of each kjeldahl flask to mix thoroughly and boil, but gently at first to prevent excessive frothing.
zavrtite vsebino vsake kjeldahlove bučke, da temeljito premešate vsebino, vendar sprva nežno, da preprečite pretirano penjenje.

mix the sample thoroughly, but gently, by repeatedly inverting the sample bottle without causing frothing or churning, and cool quickly to approximately 20 oc.
temeljito, a previdno premešajte vzorec s ponavljajočim obračanjem stekleničke z vzorcem, ne da bi pri tem povzročili penjenje ali pinjenje ter hitro ohladite na približno 20 oc.

do not shake the vial vigorously as this may lead to changes in the suspension (giving the vial a frosted appearance; see below) and cause frothing.
72 povzroči spremembe v suspenziji (ji da "zamrznjen" videz, glejte spodaj) in povzroči penjenje.

heat gently on the digestion apparatus (5.3) until any frothing has ceased, boil gently until the solution is clear and a pale green-blue colour persists.
zmerno segrevamo na napravi za razklop (5.3), dokler morebitno penjenje ne preneha, zmerno vrtimo, dokler se raztopina ne razbistri v obstojno bledo zeleno-modro barvo.

when the initial frothing has ceased and copious white vapour appears, boil vigorously (acid vapour will condense half-way up the neck of the flask) until no black particles remain and until the digest becomes clear pale blue-green in colour.
ko začetno penjenje poneha in se pojavijo obilne bele pare, močno segrevajte (hlapi kisline bodo kondenzirali na polovici vratu bučke), dokler črni delci ne izginejo in dokler tekočina po razkroju ne postane bistra blede modro-zelene barve.