@prefix rdf: . @prefix dbr: . @prefix owl: . dbr:Gastric_acid rdf:type owl:Thing . @prefix dbo: . dbr:Gastric_acid rdf:type dbo:AnatomicalStructure . @prefix rdfs: . dbr:Gastric_acid rdfs:label "Suco g\u00E1strico"@pt , "Jugo g\u00E1strico"@es , "Magsaft"@sv , "\u0416\u0435\u043B\u0443\u0434\u043E\u0447\u043D\u044B\u0439 \u0441\u043E\u043A"@ru , "\u0393\u03B1\u03C3\u03C4\u03C1\u03B9\u03BA\u03CC \u03BF\u03BE\u03CD"@el , "Asam lambung"@in , "\u80C3\u9178"@ja , "\u80C3\u9178"@zh , "\u0428\u043B\u0443\u043D\u043A\u043E\u0432\u0438\u0439 \u0441\u0456\u043A"@uk , "Gastric acid"@en , "Magensaft"@de , "\u0639\u0635\u0627\u0631\u0629 \u0647\u0636\u0645\u064A\u0629"@ar , "Maagzuur"@nl , "Urin gastriko"@eu , "S\u00FAlach gastrach"@ga , "Sok \u017Co\u0142\u0105dkowy"@pl , "Succo gastrico"@it , "Suc gastrique"@fr , "\u017Dalude\u010Dn\u00ED \u0161\u0165\u00E1va"@cs , "Suc g\u00E0stric"@ca , "\uC704\uC0B0 (\uC18C\uD654\uACC4)"@ko ; rdfs:comment "Gastric acid, gastric juice, or stomach acid is a digestive fluid formed within the stomach lining. With a pH between 1 and 3, gastric acid plays a key role in digestion of proteins by activating digestive enzymes, which together break down the long chains of amino acids of proteins. Gastric acid is regulated in feedback systems to increase production when needed, such as after a meal. Other cells in the stomach produce bicarbonate, a base, to buffer the fluid, ensuring a regulated pH. These cells also produce mucus \u2013 a viscous barrier to prevent gastric acid from damaging the stomach. The pancreas further produces large amounts of bicarbonate and secretes bicarbonate through the pancreatic duct to the duodenum to neutralize gastric acid passing into the digestive tract."@en , "El jugo g\u00E1strico es una secreci\u00F3n l\u00EDquida de la mucosa g\u00E1strica, que contiene una mezcla heterog\u00E9nea de jugo claro y moco transparente con grumos. Proviene de secreciones de varias c\u00E9lulas epiteliales especializadas, tanto superficiales como de las gl\u00E1ndulas g\u00E1stricas. Su composici\u00F3n qu\u00EDmica consiste en agua, \u00E1cido clorh\u00EDdrico, trazas de cloruro de potasio, cloruro de sodio, bicarbonato, enzimas. Mediante la acci\u00F3n del jugo g\u00E1strico, el bolo alimenticio pasa a formar una sustancia pastosa denominada quimo que pasa al duodeno.\u200B"@es , "\u0416\u0435\u043B\u0443\u0434\u043E\u0447\u043D\u044B\u0439 \u0441\u043E\u043A \u2014 \u0441\u043B\u043E\u0436\u043D\u044B\u0439 \u043F\u043E \u0441\u043E\u0441\u0442\u0430\u0432\u0443 \u043F\u0438\u0449\u0435\u0432\u0430\u0440\u0438\u0442\u0435\u043B\u044C\u043D\u044B\u0439 \u0441\u043E\u043A, \u0432\u044B\u0440\u0430\u0431\u0430\u0442\u044B\u0432\u0430\u0435\u043C\u044B\u0439 \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u043C\u0438 \u043A\u043B\u0435\u0442\u043A\u0430\u043C\u0438 \u0441\u043B\u0438\u0437\u0438\u0441\u0442\u043E\u0439 \u043E\u0431\u043E\u043B\u043E\u0447\u043A\u0438 \u0438\u0437 \u0436\u0435\u043B\u0443\u0434\u043A\u0430."@ru , "\u80C3\u9178\uFF08gastric acid\u3001gastric juice\u3001stomach acid\uFF09\u662F\u80C3\u4E2D\u7684\u4E00\u79CD\u4E3B\u8981\u5206\u6CCC\u7269\uFF0C\u5177\u6709\u7279\u6B8A\u7684\u6C14\u5473\u3002\u5B83\u662F\u4E00\u7A2E\u6D88\u5316\u6DB2\uFF0C\u4E3B\u8981\u7531\u58C1\u7EC6\u80DE\u5206\u6CCC\uFF0C\u7531\u6392\u51FA\u3002\u5176pH\u503C\u70BA1.5\u301C3.5\uFF0C\u7531\u9E7D\u9178\uFF08HCl\uFF09\uFF080.2\uFF05\uFF5E0.5\uFF05\uFF09\u548C\u5927\u91CF\u7684\u6C2F\u5316\u9240\uFF08KCl\uFF09\u3001\u6C2F\u5316\u9209\uFF08NaCl\uFF09\u6240\u7D44\u6210\u3002\u5B83\u8D77\u7740\u6D88\u5316\u86CB\u767D\u8CEA\u7684\u5173\u952E\u4F5C\u7528\uFF0C\u901A\u904E\u6FC0\u6D3B\u6D88\u5316\u9176\uFF0C\u4F7F\u5F97\u651D\u5165\u7684\u86CB\u767D\u8CEA\u5206\u89E3\u4E3A\u80BD\u7C7B\u5316\u5408\u7269\uFF0C\u4EE5\u4FBF\u5176\u4ED6\u6D88\u5316\u9176\u5206\u89E3\u6C28\u57FA\u9178\u9577\u93C8\u3002 \u90E8\u5206\u6D88\u5316\u9053\u75C5\u4EBA\u6703\u56E0\u80C3\u98DF\u9053\u9006\u6D41\u800C\u5E38\u7522\u751F\u54B3\u55FD\u75C7\u72C0\u3002"@zh , "\uC704\uC0B0(\u80C3\u9178)\uC740 \uC704\uC5D0\uC11C \uBD84\uBE44\uB418\uB294 \uC18C\uD654\uB97C \uB3D5\uB294 \uC561\uCCB4\uC774\uB2E4. pH\uAC00 1.5~3.5 \uC815\uB3C4\uC774\uBA70 0.5%(5000ppm)\uC758 \uC5FC\uC0B0\uACFC \uB300\uB7C9\uC758 \uC5FC\uD654 \uCE7C\uB968, \uC5FC\uD654 \uB098\uD2B8\uB968\uC73C\uB85C \uB418\uC5B4 \uC788\uB2E4. \uC704\uC0B0\uC740 \uD3A9\uC2E0\uACFC \uD568\uAED8 \uB2E8\uBC31\uC9C8\uC758 \uC18C\uD654\uB97C \uB3D5\uB294\uB370 \uC8FC \uC5ED\uD560\uC744 \uD55C\uB2E4."@ko , "O suco g\u00E1strico, produzido no est\u00F4mago pelas gl\u00E2ndulas g\u00E1stricas, \u00E9 um l\u00EDquido claro que atua sobre as prote\u00EDnas, transformando-as em pequenos polipept\u00EDdios, para que depois, no intestino delgado, esses polipept\u00EDdios sejam transformados em amino\u00E1cidos e sejam absorvidos. O HCl presente no suco tem a\u00E7\u00E3o bactericida. Proporciona ainda o meio \u00E1cido ideal para a atua\u00E7\u00E3o das enzimas do suco, isto porque promove a redu\u00E7\u00E3o do pH para valores abaixo de 2,5. O est\u00F4mago produz cerca de um a dois litros de suco g\u00E1strico por dia."@pt , "\u03A4\u03BF \u03B3\u03B1\u03C3\u03C4\u03C1\u03B9\u03BA\u03CC \u03BF\u03BE\u03CD \u03AE \u03BF\u03BE\u03CD \u03C4\u03BF\u03C5 \u03C3\u03C4\u03BF\u03BC\u03AC\u03C7\u03BF\u03C5, \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C0\u03B5\u03C0\u03C4\u03B9\u03BA\u03CC \u03C5\u03B3\u03C1\u03CC \u03C0\u03BF\u03C5 \u03B5\u03BA\u03BA\u03C1\u03AF\u03BD\u03B5\u03C4\u03B1\u03B9 \u03C3\u03C4\u03BF \u03C3\u03C4\u03BF\u03BC\u03AC\u03C7\u03B9. \u039C\u03B5 pH \u03BC\u03B5\u03C4\u03B1\u03BE\u03CD 1 \u03BA\u03B1\u03B9 3, \u03C4\u03BF \u03B3\u03B1\u03C3\u03C4\u03C1\u03B9\u03BA\u03CC \u03BF\u03BE\u03CD \u03C0\u03B1\u03AF\u03B6\u03B5\u03B9 \u03B2\u03B1\u03C3\u03B9\u03BA\u03CC \u03C1\u03CC\u03BB\u03BF \u03C3\u03C4\u03B7\u03BD \u03C0\u03AD\u03C8\u03B7 \u03C4\u03C9\u03BD \u03C0\u03C1\u03C9\u03C4\u03B5\u03CA\u03BD\u03CE\u03BD \u03B5\u03BD\u03B5\u03C1\u03B3\u03BF\u03C0\u03BF\u03B9\u03CE\u03BD\u03C4\u03B1\u03C2 \u03C4\u03B1 \u03C0\u03B5\u03C0\u03C4\u03B9\u03BA\u03AC \u03AD\u03BD\u03B6\u03C5\u03BC\u03B1, \u03C4\u03B1 \u03BF\u03C0\u03BF\u03AF\u03B1 \u03BC\u03B1\u03B6\u03AF \u03B4\u03B9\u03B1\u03C3\u03C0\u03BF\u03CD\u03BD \u03C4\u03B9\u03C2 \u03BC\u03B1\u03BA\u03C1\u03B9\u03AD\u03C2 \u03B1\u03BB\u03C5\u03C3\u03AF\u03B4\u03B5\u03C2 \u03C4\u03C9\u03BD \u03B1\u03BC\u03B9\u03BD\u03BF\u03BE\u03AD\u03C9\u03BD \u03C4\u03C9\u03BD \u03C0\u03C1\u03C9\u03C4\u03B5\u03CA\u03BD\u03CE\u03BD. \u03A4\u03BF \u03B3\u03B1\u03C3\u03C4\u03C1\u03B9\u03BA\u03CC \u03BF\u03BE\u03CD \u03C1\u03C5\u03B8\u03BC\u03AF\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C3\u03C5\u03C3\u03C4\u03AE\u03BC\u03B1\u03C4\u03B1 \u03B1\u03BD\u03AC\u03B4\u03C1\u03B1\u03C3\u03B7\u03C2 \u03B3\u03B9\u03B1 \u03BD\u03B1 \u03B1\u03C5\u03BE\u03B7\u03B8\u03B5\u03AF \u03B7 \u03C0\u03B1\u03C1\u03B1\u03B3\u03C9\u03B3\u03AE \u03CC\u03C4\u03B1\u03BD \u03C7\u03C1\u03B5\u03B9\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9, \u03CC\u03C0\u03C9\u03C2 \u03BC\u03B5\u03C4\u03AC \u03B1\u03C0\u03CC \u03AD\u03BD\u03B1 \u03B3\u03B5\u03CD\u03BC\u03B1. \u0386\u03BB\u03BB\u03B1 \u03BA\u03CD\u03C4\u03C4\u03B1\u03C1\u03B1 \u03C3\u03C4\u03BF \u03C3\u03C4\u03BF\u03BC\u03AC\u03C7\u03B9 \u03C0\u03B1\u03C1\u03AC\u03B3\u03BF\u03C5\u03BD \u03B4\u03B9\u03C4\u03C4\u03B1\u03BD\u03B8\u03C1\u03B1\u03BA\u03B9\u03BA\u03AC, \u03BC\u03B9\u03B1 \u03B2\u03AC\u03C3\u03B7, \u03B3\u03B9\u03B1 \u03BD\u03B1 \u03B5\u03BE\u03BF\u03C5\u03B4\u03B5\u03C4\u03B5\u03C1\u03CE\u03C3\u03BF\u03C5\u03BD \u03C4\u03BF \u03C5\u03B3\u03C1\u03CC, \u03B5\u03BE\u03B1\u03C3\u03C6\u03B1\u03BB\u03AF\u03B6\u03BF\u03BD\u03C4\u03B1\u03C2 \u03C1\u03CD\u03B8\u03BC\u03B9\u03C3\u03B7 \u03C4\u03BF\u03C5 p\u0397. \u0391\u03C5\u03C4\u03AC \u03C4\u03B1 \u03BA\u03CD\u03C4\u03C4\u03B1\u03C1\u03B1 \u03C0\u03B1\u03C1\u03AC\u03B3\u03BF\u03C5\u03BD \u03B5\u03C0\u03AF\u03C3\u03B7\u03C2 \u03B2\u03BB\u03AD\u03BD\u03BD\u03B1 \u2013 \u03AD\u03BD\u03B1 \u03C0\u03B1\u03C7\u03CD\u03C1\u03C1\u03B5\u03C5\u03C3\u03C4\u03BF \u03C6\u03C1\u03AC\u03B3\u03BC\u03B1 \u03C0\u03BF\u03C5 \u03B5\u03BC\u03C0\u03BF\u03B4\u03AF\u03B6\u03B5\u03B9 \u03C4\u03BF \u03B3\u03B1\u03C3\u03C4\u03C1\u03B9\u03BA\u03CC \u03BF\u03BE\u03CD \u03BD\u03B1 \u03B2\u03BB\u03AC\u03C8\u03B5\u03B9 \u03C4\u03BF \u03C3\u03C4\u03BF\u03BC\u03AC\u03C7\u03B9. \u03A4\u03BF \u03C0\u03AC\u03B3\u03BA\u03C1\u03B5\u03B1\u03C2 \u03C0\u03B1\u03C1\u03AC\u03B3\u03B5\u03B9 \u03C0\u03B5\u03C1\u03B1\u03B9\u03C4\u03AD\u03C1\u03C9 \u03BC\u03B5\u03B3\u03AC\u03BB\u03B5\u03C2 \u03C0\u03BF\u03C3\u03CC\u03C4\u03B7\u03C4\u03B5\u03C2 \u03B4\u03B9\u03C4\u03C4\u03B1\u03BD\u03B8\u03C1\u03B1\u03BA\u03B9\u03BA\u03CE\u03BD \u03BA\u03B1\u03B9 \u03B5\u03BA\u03BA\u03C1\u03AF\u03BD\u03B5\u03B9 \u03B4\u03B9\u03C4\u03C4\u03B1\u03BD\u03B8\u03C1\u03B1\u03BA\u03B9\u03BA\u03AC \u03BC\u03AD\u03C3\u03C9 \u03C4\u03BF\u03C5 \u03C0\u03C1\u03BF\u03C2 \u03C4\u03BF \u03B4\u03C9\u03B4\u03B5\u03BA\u03B1\u03B4\u03AC\u03BA\u03C4\u03C5\u03BB\u03BF \u03B3\u03B9\u03B1 \u03BD\u03B1 \u03B5\u03BE\u03BF\u03C5\u03B4\u03B5\u03C4\u03B5\u03C1\u03CE\u03C3\u03B5\u03B9 \u03C4\u03BF \u03B3\u03B1\u03C3\u03C4\u03C1\u03B9\u03BA\u03CC \u03BF\u03BE\u03CD \u03C0\u03BF\u03C5 \u03C0\u03B5\u03C1\u03BD\u03AC \u03C3\u03C4\u03B7\u03BD "@el , "Asam lambung adalah sejenis cairan dalam sistem pencernaan yang terdapat dalam lambung dan terdiri dari asam klorida (HCl), kalium klorida (KCl), dan natrium klorida (NaCl). Cairan tersebut berperan penting untuk pencernaan protein, dengan menghidupkan enzim pencernaan yang mengurai protein menjadi rantai panjang asam amino. Asam lambung dihasilkan dari sel-sel yang terdapat pada lambung, yang dapat mengatur sendiri jumlah produksi asam lambung jika diperlukan. Sel lain dalam lambung memproduksi bikarbonat yang mengontrol kadar keasaman pada asam lambung. Sel-sel tersebut juga memproduksi lapisan mukus yang mencegah asam lambung agar tidak membahayakan lambung. Pankreas memproduksi bikarbonat lebih banyak lagi melalui saluran pankreas ke duodenum untuk menetralkan asam lambung yang masuk l"@in , "ll succo gastrico \u00E8 una secrezione prodotta dalla mucosa interna dello stomaco contenente acido cloridrico, muco, elettroliti, acqua, proteine ed enzimi digestivi. I succhi gastrici iniziano la digestione e hanno una funzione battericida. Mediamente in un adulto vengono secreti da 1.2 a 1.5 litri di succhi gastrici al giorno."@it , "\u017Dalude\u010Dn\u00ED \u0161\u0165\u00E1va je bezbarv\u00E1 t\u011Bln\u00ED tekutina s pH 1\u20132, produkovan\u00E1 \u017El\u00E1zkami v \u017Ealude\u010Dn\u00ED sliznici. Hlavn\u00EDmi sou\u010D\u00E1stmi jsou kyselina chlorovod\u00EDkov\u00E1, pepsinogen a mucin. \n* Kyselina chlorovod\u00EDkov\u00E1 vytv\u00E1\u0159\u00ED kysel\u00E9 prost\u0159ed\u00ED, ni\u010D\u00ED choroboplodn\u00E9 z\u00E1rodky, br\u00E1n\u00ED rozkladu n\u011Bkter\u00FDch vitam\u00EDn\u016F, p\u0159em\u011B\u0148uje miner\u00E1ln\u00ED l\u00E1tky na soli rozpustn\u00E9 ve vod\u011B. Umo\u017E\u0148uje p\u0159em\u011Bnu pepsinogenu na pepsin. \n* Pepsin \u0161t\u011Bp\u00ED b\u00EDlkoviny na polypeptidy. \n* Mucin vytv\u00E1\u0159\u00ED ochrann\u00FD povlak \u017Ealude\u010Dn\u00ED sliznice, kter\u00FD ji chr\u00E1n\u00ED p\u0159ed natr\u00E1ven\u00EDm. \n* D\u00E1le se objevuje hormon Gastrin"@cs , "\u0428\u043B\u0443\u043D\u043A\u043E\u0301\u0432\u0438\u0439 \u0441\u0456\u043A \u2014 \u043C\u0430\u0439\u0436\u0435 \u0431\u0435\u0437\u0431\u0430\u0440\u0432\u043D\u0430 \u0441\u0438\u043B\u044C\u043D\u043E \u043A\u0438\u0441\u043B\u0430 \u0431\u0430\u0433\u0430\u0442\u043E\u043A\u043E\u043C\u043F\u043E\u043D\u0435\u043D\u0442\u043D\u0430 \u0440\u0456\u0434\u0438\u043D\u0430, \u044F\u043A\u0443 \u0432\u0438\u0440\u043E\u0431\u043B\u044F\u044E\u0442\u044C \u0437\u0430\u043B\u043E\u0437\u0438 \u0448\u043B\u0443\u043D\u043A\u0443 \u0434\u043B\u044F \u0437\u0430\u0431\u0435\u0437\u043F\u0435\u0447\u0435\u043D\u043D\u044F \u043F\u0440\u043E\u0446\u0435\u0441\u0443 \u0442\u0440\u0430\u0432\u043B\u0435\u043D\u043D\u044F."@uk , "\u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0647\u0636\u0645\u064A\u0629 \u0647\u064A \u0633\u0648\u0627\u0626\u0644 \u062A\u0641\u0631\u0632 \u0639\u0644\u0649 \u0645\u0633\u062A\u0648\u0649 \u0627\u0644\u0623\u0646\u0628\u0648\u0628 \u0627\u0644\u0647\u0636\u0645\u064A \u0645\u0646 \u0642\u0628\u0644 \u063A\u062F\u062F \u0645\u0641\u062A\u0648\u062D\u0629 (\u0627\u0644\u063A\u062F\u062F \u0627\u0644\u0644\u0639\u0627\u0628\u064A\u0629\u060C \u0627\u0644\u0645\u0639\u062F\u0629\u060C \u0627\u0644\u0628\u0646\u0643\u0631\u064A\u0627\u0633\u060C \u0627\u0644\u0645\u0639\u064A \u0627\u0644\u062F\u0642\u064A\u0642...)\u060C \u062A\u062D\u062A\u0648\u064A \u0627\u0644\u0639\u0635\u0627\u0631\u0627\u062A \u0627\u0644\u0647\u0636\u0645\u064A\u0629 \u0628\u0635\u0641\u0629 \u0639\u0627\u0645\u0629 \u0639\u0644\u0649 \u0623\u0631\u0628\u0639 \u0645\u0631\u0643\u0628\u0627\u062A \u0623\u0633\u0627\u0633\u064A\u0629 \u0648\u0647\u064A: \u0627\u0644\u0645\u0627\u0621\u060C \u0623\u0645\u0644\u0627\u062D \u0645\u0639\u062F\u0646\u064A\u0629\u060C \u0645\u0627\u062F\u0629 \u0645\u062E\u0627\u0637\u064A\u0629 \u0648\u0623\u0646\u0632\u064A\u0645 \u0623\u0648 \u0623\u0643\u062B\u0631\u060C \u0625\u0644\u0627 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0635\u0641\u0631\u0627\u0648\u064A\u0629 \u0641\u0647\u064A \u0644\u0627 \u062A\u062D\u062A\u0648\u064A \u0623\u0646\u0632\u064A\u0645\u0627\u062A. \u0627\u0644\u063A\u062F\u062F \u0627\u0644\u0644\u0639\u0627\u0628\u064A\u0629 \u062A\u0641\u0631\u0632 \u0627\u0644\u0644\u0639\u0627\u0628. \u0627\u0644\u0645\u0639\u062F\u0629 \u062A\u0641\u0631\u0632 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0645\u0639\u062F\u064A\u0629 (\u062D\u0645\u0636 \u0627\u0644\u0647\u064A\u062F\u0631\u0648\u0643\u0644\u0648\u0631\u064A\u0643). \u0627\u0644\u0643\u0628\u062F \u064A\u0641\u0631\u0632 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0635\u0641\u0631\u0627\u0648\u064A\u0629 (\u0623\u0648 \u0627\u0644\u0635\u0641\u0631\u0627\u0621). \u0627\u0644\u0628\u0646\u0643\u0631\u064A\u0627\u0633 \u064A\u0641\u0631\u0632 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0628\u0646\u0643\u0631\u064A\u0627\u0633\u064A\u0629. \u0627\u0644\u0645\u0639\u064A \u0627\u0644\u062F\u0642\u064A\u0642 \u064A\u0641\u0631\u0632 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0645\u0639\u0648\u064A\u0629."@ar , "Measc\u00E1n substaint\u00ED a th\u00E1ltar ag cealla is faireoga taobh istigh den ghoile. B\u00EDonn aig\u00E9ad hidreacl\u00F3rach (\u00F3 chealla pairiatacha) ann, peipsinigin (\u00F3 phr\u00EDomhchealla), m\u00FAcas is facht\u00F3ir intreach (\u00F3 chealla m\u00FAcasacha). Is f\u00E9idir go gcuirfidh t\u00E1l iomarcach aig\u00E9id hidreacl\u00F3raigh is peipsinigine t\u00FAs le hothrais. Muna f\u00E9idir d\u00F3thain facht\u00F3ra intrigh a th\u00E1l, f\u00E9adfaidh anaemacht mharfach tarl\u00FA."@ga , "\u80C3\u9178\uFF08\u3044\u3055\u3093\u3001\u82F1: Gastric acid\u3001stomach acid; \u80C3\u6DB2\u3008gastric juice\u3009\uFF09\u306F\u3001\u80C3\u5185\u58C1\u306E\u4E2D\u3067\u5F62\u6210\u3055\u308C\u308B\u6D88\u5316\u6DB2\u3067\u3042\u308B\u3002\u5869\u9178\u3001\u5869\u5316\u30AB\u30EA\u30A6\u30E0\u3001\u5869\u5316\u30CA\u30C8\u30EA\u30A6\u30E0\u3067\u69CB\u6210\u3055\u308C\u308B\u80C3\u9178\u306F\u3001\u4E00\u7DD2\u306B\u30BF\u30F3\u30D1\u30AF\u8CEA\u306E\u30A2\u30DF\u30CE\u9178\u306E\u9577\u3044\u9396\u3092\u5206\u89E3\u3059\u308B\u6D88\u5316\u9175\u7D20\u3092\u6D3B\u6027\u5316\u3059\u308B\u3053\u3068\u306B\u3088\u308A\u3001\u30BF\u30F3\u30D1\u30AF\u8CEA\u306E\u6D88\u5316\u306B\u304A\u3044\u3066\u91CD\u8981\u306A\u5F79\u5272\u3092\u679C\u305F\u3057\u3066\u3044\u308B\u3002\u80C3\u9178\u306F\u3001\u98DF\u5F8C\u3068\u3044\u3063\u305F\u3001\u5FC5\u8981\u306A\u3068\u304D\u306B\u751F\u7523\u3092\u5897\u3084\u3059\u305F\u3081\u306B\u30D5\u30A3\u30FC\u30C9\u30D0\u30C3\u30AF\u6A5F\u69CB\u3067\u8ABF\u6574\u3055\u308C\u3066\u3044\u308B\u3002\u80C3\u306E\u4ED6\u306E\u7D30\u80DE\u306F\u3001\u80C3\u9178\u3092\u7DE9\u885D\u3057\u3066\u8ABF\u6574\u3055\u308C\u305FpH\u3092\u78BA\u4FDD\u3059\u308B\u305F\u3081\u3001\u5869\u57FA\u3067\u3042\u308B\u91CD\u70AD\u9178\u5869\u3092\u7523\u751F\u3059\u308B\u3002\u3053\u308C\u3089\u306E\u7D30\u80DE\u306F\u307E\u305F\u7C98\u6DB2\u3092\u4F5C\u308A\u51FA\u3059\u3002\u7C98\u6DB2\u306F\u80C3\u9178\u304C\u80C3\u3092\u50B7\u3064\u3051\u308B\u306E\u3092\u9632\u3050\u305F\u3081\u306E\u7C98\u6027\u306E\u3042\u308B\u969C\u58C1\u3067\u3042\u308B\u3002\u81B5\u81D3\u306F\u3055\u3089\u306B\u91CD\u70AD\u9178\u5869\u3092\u5927\u91CF\u306B\u7523\u751F\u3057\u3001\u6D88\u5316\u7BA1\u3092\u901A\u904E\u3059\u308B\u80C3\u9178\u3092\u4E2D\u548C\u3059\u308B\u305F\u3081\u306B\u5341\u4E8C\u6307\u8178\u3078\u81B5\u7BA1\u3092\u4ECB\u3057\u3066\u91CD\u70AD\u9178\u5869\u3092\u5206\u6CCC\u3059\u308B\u3002 \u80C3\u9178\u306E\u4E3B\u6210\u5206\u306F\u3001\u80C3\u817A\u4E2D\u306E\u58C1\u7D30\u80DE\u3067\u4F5C\u3089\u308C\u308B\u5869\u9178\u3067\u3042\u308B\u3002\u305D\u306E\u5206\u6CCC\u306F\u3001\u8907\u96D1\u3067\u6BD4\u8F03\u7684\u30A8\u30CD\u30EB\u30AE\u30FC\u30B3\u30B9\u30C8\u304C\u9AD8\u3044\u904E\u7A0B\u3067\u3042\u308B\u3002\u58C1\u7D30\u80DE\u306F\u3001\u5869\u9178\u304C\u80C3\u306E\u5185\u8154\u306B\u5206\u6CCC\u3055\u308C\u308B\u5E83\u7BC4\u306A\u5206\u6CCC\u30CD\u30C3\u30C8\u30EF\u30FC\u30AF\uFF08\u7D30\u7BA1 canaliculi\u3068\u547C\u3070\u308C\u308B\uFF09\u3092\u542B\u3093\u3067\u3044\u308B\u3002\u30D2\u30C8\u306E\u80C3\u306E\u5185\u8154\u4E2D\u306E\u80C3\u9178\u306EpH\u306F1.5\u304B\u30893.5\u3067\u3042\u308A\u3001\u30D7\u30ED\u30C8\u30F3\u30DD\u30F3\u30D7\u306B\u3088\u3063\u3066\u7DAD\u6301\u3055\u308C\u3066\u3044\u308B\u3002\u58C1\u7D30\u80DE\u306F\u8840\u6DB2\u4E2D\u306B\u91CD\u70AD\u9178\u5869\u3092\u653E\u51FA\u3057\u3001\u3068\u3057\u3066\u77E5\u3089\u308C\u3066\u3044\u308B\u8840\u6DB2\u4E2D\u306EpH\u306E\u4E00\u6642\u7684\u306A\u4E0A\u6607\u3092\u5F15\u304D\u8D77\u3053\u3059\u3002"@ja , "Sok \u017Co\u0142\u0105dkowy \u2013 jeden z sok\u00F3w trawiennych, wydzielina gruczo\u0142\u00F3w trawiennych znajduj\u0105cych si\u0119 w b\u0142onie \u015Bluzowej \u017Co\u0142\u0105dka. Jest to bezbarwna i przezroczysta ciecz, o kwa\u015Bnym odczynie."@pl , "Magensaft (auch lateinisch Succus gastricus) ist eine mehr oder weniger dickfl\u00FCssige und klare Fl\u00FCssigkeit von stark saurer Reaktion. Die Reaktion r\u00FChrt von der im Magensaft enthaltenen Salzs\u00E4ure (Magens\u00E4ure) her, die einen wichtigen Bestandteil des Magensafts bildet. Die Salzs\u00E4ure liegt allerdings in stark verd\u00FCnnter Form vor mit einer Konzentration in reinem Zustand zwischen 0,5 und ca. 1,0 % freier HCl. Reine Magens\u00E4ure zeigt die typischen Eigenschaften von reiner Salzs\u00E4ure gleicher Konzentration bez\u00FCglich Aussehen, Geruch und chemischer Reaktivit\u00E4t."@de , "Maagzuur is een spijsverteringssap dat in de maag gevormd wordt. Het bevat onder andere zoutzuur. De maag in rust, zonder invloed van voedsel heeft een pH van rond de 1. De pH van de maag kan tijdens het eten van een maaltijd oplopen tot 4,5. Na verloop van tijd keert de zuurgraad terug tot ongeveer een pH van 1. Maagzuur maakt deel uit van maagsap en het wordt gemaakt door cellen in het slijmvlies van de maagwand die worden genoemd. Maagzuur heeft een aantal functies:"@nl , "El suc g\u00E0stric \u00E9s un l\u00EDquid clar segregat en abund\u00E0ncia per nombroses gl\u00E0ndules microsc\u00F2piques disseminades per la mucosa de l'est\u00F3mac. Es tracta d'una dissoluci\u00F3 aquosa composta d'aigua, \u00E0cid clorh\u00EDdric, en una concentraci\u00F3 de 0,1 M (0,5%), moc, una prote\u00EFna enzim\u00E0tica anomenada lipasa g\u00E0strica, traces de clorur de potassi, clorur de sodi i hidrogencarbonat. Cont\u00E9, a m\u00E9s, diversos enzims, com la pepsina, el quall, la renina g\u00E0strica o la catepsina. Per protegir-se de l'acidesa d'aquests sucs, les c\u00E8l\u00B7lules de l'est\u00F3mac secreten una mucosa que n'impermeabilitza les parets."@ca , "Le suc gastrique est le liquide biologique produit par les glandes de la paroi de l'estomac (glandes gastriques)."@fr , "Urin gastrikoa, urdail-urina edo urdail-azidoa urdaileko paretako guruinek jariatzen duten likidoa da, janarien digestio kimikoa errazten duena. Bere osagai nagusiak hauek dira: ura, azido klorhidrikoa (ClH), mukia, elektrolitoak eta hainbat entzima (pepsina, errenina eta ). Giza gorputzak 2 litro/eguneko jariatzen ditu. Urin gastrikoen entzimek proteinak eta lipidoak degradatzen dituzte. Bestalde, urdaileko zelula parietalek ClH ekoizten dute, pepsinaren sorreran zeregin oso garrantzitsua betetzen duena (ClH-ren ezean pepsina ez baita sortzen)."@eu , "Magsaft inneh\u00E5ller vatten, elektrolyter, saltsyra, pepsin, intrinsic factor samt mucin och den produceras av epitelceller i mags\u00E4ckens slemhinna. Parietalcellerna, som uts\u00F6ndrar saltsyra och intrinsic factor, aktiveras av sinnesintryck som via det centrala nervsystemet (CNS) och parasympatiska nerver s\u00E4tter ig\u00E5ng eller \u00F6kar produktionen av magsaft. Denna process kallas den cefaliska fasen och den \u00E4r en f\u00F6rberedelse f\u00F6r matspj\u00E4lkningen i mags\u00E4cken och munnen."@sv ; rdfs:seeAlso dbr:Regulation_of_gastric_function . @prefix foaf: . dbr:Gastric_acid foaf:depiction . @prefix dcterms: . @prefix dbc: . dbr:Gastric_acid dcterms:subject dbc:Stomach , dbc:Body_fluids , dbc:Acids ; dbo:wikiPageID 638449 ; dbo:wikiPageRevisionID 1097257551 ; dbo:wikiPageWikiLink dbr:Polypeptide , dbr:Helicobacter , dbr:Microorganism , dbc:Stomach , dbr:Antiporter , dbr:Oxyntic_gland , , dbr:Metabolic_alkalosis , , dbr:Parasympathetic_nervous_system , dbr:G_cell , dbr:Achlorhydria , dbr:Gastrin_Releasing_Peptide , dbr:Cholecystokinin , dbr:Gastric_ulcer , , dbr:Buffering_agent , dbr:Gastric_mucosa , dbr:Acid , dbr:Vasoactive_intestinal_peptide , dbr:Cytoplasm , dbr:Digestive_tract , dbr:ECL_cells , dbr:Parietal_cells , dbr:Acetylcholine , dbr:Viscosity , dbr:Gastrointestinal_tract , dbr:Vibrio , dbr:Blood , , dbr:Diffusion , dbr:Enterochromaffine-like_cell , dbr:Hydrochloric_acid , dbr:Rennin , dbr:Pepsin , dbr:Jejunum , dbr:Millimolar , dbr:Negative_feedback , dbr:Proton_pump_inhibitor , dbr:Pancreatic_duct , dbr:Cephalic_phase , dbr:Hypercalcemia , dbr:Antacid , dbr:S_cell , dbr:Hypochlorhydria , dbr:Vagus_nerve , dbr:Discovery_and_development_of_proton_pump_inhibitors , dbr:Sodium_bicarbonate , dbr:Hydrogen_potassium_ATPase , dbr:G_cells , dbr:Carbon_dioxide , dbc:Body_fluids , dbr:Intestinal_phase , dbr:Proton_pump , dbr:Alkaline_tide , dbr:H2_antagonist , dbr:Stomach , dbr:Vagus_Nerve , dbr:Carbonic_acid , dbr:Carbonic_anhydrase , dbr:Bicarbonate , dbr:Digestion , dbr:Pepsinogen , dbr:Isotonicity , dbr:Millivolt , dbr:William_Beaumont , dbr:Hydrogen , , dbr:Amino_acid , dbr:Heartburn , dbr:Amino_acids , dbr:Disinfectant , dbr:Hormone , dbr:Histamine , dbr:Gastric_glands , dbr:Transmembrane_potential_difference , dbr:Gastric_chief_cell , dbr:Infection , dbr:PH , dbr:Autonomic_nervous_system , dbr:Somatostatin , , dbr:Mucus , dbr:Gastroesophageal_reflux_disease , dbr:Protein , dbr:Gastric_phase , dbc:Acids , dbr:Digestive_enzyme , , dbr:Secretin , dbr:Duodenum , , dbr:Peptide_bond , dbr:Ion , dbr:Enzyme , dbr:Neurotransmitter , dbr:Gastrin-releasing_peptide , dbr:Chlorine , dbr:Pancreas , dbr:Gastrin , dbr:Entero-oxyntin , dbr:Proteolysis , dbr:Gastric_gland , dbr:Fistula , dbr:Artery , dbr:Chyme , dbr:D_cells ; dbo:wikiPageExternalLink ; owl:sameAs , . @prefix dbpedia-lb: . dbr:Gastric_acid owl:sameAs dbpedia-lb:Mosaier , , , . @prefix wikidata: . dbr:Gastric_acid owl:sameAs wikidata:Q846270 , . @prefix dbpedia-fi: . dbr:Gastric_acid owl:sameAs dbpedia-fi:Mahaneste , , , . @prefix dbpedia-et: . dbr:Gastric_acid owl:sameAs dbpedia-et:Maomahl , . @prefix dbpedia-fr: . dbr:Gastric_acid owl:sameAs dbpedia-fr:Suc_gastrique . @prefix dbpedia-eu: . dbr:Gastric_acid owl:sameAs dbpedia-eu:Urin_gastriko , , , . @prefix dbpedia-oc: . dbr:Gastric_acid owl:sameAs dbpedia-oc:Suc_gastric , , , , , . @prefix dbpedia-nl: . dbr:Gastric_acid owl:sameAs dbpedia-nl:Maagzuur , , . @prefix dbpedia-sv: . dbr:Gastric_acid owl:sameAs dbpedia-sv:Magsaft . @prefix dbpedia-af: . dbr:Gastric_acid owl:sameAs dbpedia-af:Maagsuur . @prefix dbpedia-no: . dbr:Gastric_acid owl:sameAs dbpedia-no:Magesyre , . @prefix dbpedia-da: . dbr:Gastric_acid owl:sameAs dbpedia-da:Mavesyre , . @prefix dbpedia-ro: . dbr:Gastric_acid owl:sameAs dbpedia-ro:Suc_gastric , , , , . @prefix dbpedia-tr: . dbr:Gastric_acid owl:sameAs dbpedia-tr:Gastrik_asit , . @prefix dbpedia-is: . dbr:Gastric_acid owl:sameAs dbpedia-is:Magasafi , . @prefix dbpedia-id: . dbr:Gastric_acid owl:sameAs dbpedia-id:Asam_lambung . @prefix dbpedia-de: . dbr:Gastric_acid owl:sameAs dbpedia-de:Magensaft . @prefix dbpedia-it: . dbr:Gastric_acid owl:sameAs dbpedia-it:Succo_gastrico , . @prefix dbp: . @prefix dbt: . dbr:Gastric_acid dbp:wikiPageUsesTemplate dbt:See_also , dbt:Commons_category , dbt:Authority_control , dbt:Nbsp , dbt:More_citations_needed , dbt:Expand_section , dbt:Short_description , dbt:Gastrointestinal_physiology , dbt:Reflist ; dbo:thumbnail ; dbo:abstract "\u0428\u043B\u0443\u043D\u043A\u043E\u0301\u0432\u0438\u0439 \u0441\u0456\u043A \u2014 \u043C\u0430\u0439\u0436\u0435 \u0431\u0435\u0437\u0431\u0430\u0440\u0432\u043D\u0430 \u0441\u0438\u043B\u044C\u043D\u043E \u043A\u0438\u0441\u043B\u0430 \u0431\u0430\u0433\u0430\u0442\u043E\u043A\u043E\u043C\u043F\u043E\u043D\u0435\u043D\u0442\u043D\u0430 \u0440\u0456\u0434\u0438\u043D\u0430, \u044F\u043A\u0443 \u0432\u0438\u0440\u043E\u0431\u043B\u044F\u044E\u0442\u044C \u0437\u0430\u043B\u043E\u0437\u0438 \u0448\u043B\u0443\u043D\u043A\u0443 \u0434\u043B\u044F \u0437\u0430\u0431\u0435\u0437\u043F\u0435\u0447\u0435\u043D\u043D\u044F \u043F\u0440\u043E\u0446\u0435\u0441\u0443 \u0442\u0440\u0430\u0432\u043B\u0435\u043D\u043D\u044F."@uk , "\uC704\uC0B0(\u80C3\u9178)\uC740 \uC704\uC5D0\uC11C \uBD84\uBE44\uB418\uB294 \uC18C\uD654\uB97C \uB3D5\uB294 \uC561\uCCB4\uC774\uB2E4. pH\uAC00 1.5~3.5 \uC815\uB3C4\uC774\uBA70 0.5%(5000ppm)\uC758 \uC5FC\uC0B0\uACFC \uB300\uB7C9\uC758 \uC5FC\uD654 \uCE7C\uB968, \uC5FC\uD654 \uB098\uD2B8\uB968\uC73C\uB85C \uB418\uC5B4 \uC788\uB2E4. \uC704\uC0B0\uC740 \uD3A9\uC2E0\uACFC \uD568\uAED8 \uB2E8\uBC31\uC9C8\uC758 \uC18C\uD654\uB97C \uB3D5\uB294\uB370 \uC8FC \uC5ED\uD560\uC744 \uD55C\uB2E4."@ko , "Sok \u017Co\u0142\u0105dkowy \u2013 jeden z sok\u00F3w trawiennych, wydzielina gruczo\u0142\u00F3w trawiennych znajduj\u0105cych si\u0119 w b\u0142onie \u015Bluzowej \u017Co\u0142\u0105dka. Jest to bezbarwna i przezroczysta ciecz, o kwa\u015Bnym odczynie."@pl , "\u0416\u0435\u043B\u0443\u0434\u043E\u0447\u043D\u044B\u0439 \u0441\u043E\u043A \u2014 \u0441\u043B\u043E\u0436\u043D\u044B\u0439 \u043F\u043E \u0441\u043E\u0441\u0442\u0430\u0432\u0443 \u043F\u0438\u0449\u0435\u0432\u0430\u0440\u0438\u0442\u0435\u043B\u044C\u043D\u044B\u0439 \u0441\u043E\u043A, \u0432\u044B\u0440\u0430\u0431\u0430\u0442\u044B\u0432\u0430\u0435\u043C\u044B\u0439 \u0440\u0430\u0437\u043B\u0438\u0447\u043D\u044B\u043C\u0438 \u043A\u043B\u0435\u0442\u043A\u0430\u043C\u0438 \u0441\u043B\u0438\u0437\u0438\u0441\u0442\u043E\u0439 \u043E\u0431\u043E\u043B\u043E\u0447\u043A\u0438 \u0438\u0437 \u0436\u0435\u043B\u0443\u0434\u043A\u0430."@ru , "Asam lambung adalah sejenis cairan dalam sistem pencernaan yang terdapat dalam lambung dan terdiri dari asam klorida (HCl), kalium klorida (KCl), dan natrium klorida (NaCl). Cairan tersebut berperan penting untuk pencernaan protein, dengan menghidupkan enzim pencernaan yang mengurai protein menjadi rantai panjang asam amino. Asam lambung dihasilkan dari sel-sel yang terdapat pada lambung, yang dapat mengatur sendiri jumlah produksi asam lambung jika diperlukan. Sel lain dalam lambung memproduksi bikarbonat yang mengontrol kadar keasaman pada asam lambung. Sel-sel tersebut juga memproduksi lapisan mukus yang mencegah asam lambung agar tidak membahayakan lambung. Pankreas memproduksi bikarbonat lebih banyak lagi melalui saluran pankreas ke duodenum untuk menetralkan asam lambung yang masuk lebih jauh ke dalam saluran pencernaan. Tingkat keasaman (pH) asam lambung berkisar antara 1,5 hingga 3,5 di dalam lambung. Kadar asam yang tinggi di dalam lambung menyebabkan protein dari makanan kehilangan struktur lipatannya (atau denaturasi), menyebabkan terbukanya ikatan peptida. Kemudian, sel utama lambung menguraikan enzim untuk pemecahan protein (pepsin dan rennin). Asam klorida mengaktifkan pepsin, yang membantu proses pencernaan dengan memecah ikatan asam amino, dan proses tersebut disebut proteolisis. Sebagai tambahan, banyak organisme yang proses pertumbuhannya dipicu oleh lingkungan asam, yang membantu mencegah infeksi."@in , "ll succo gastrico \u00E8 una secrezione prodotta dalla mucosa interna dello stomaco contenente acido cloridrico, muco, elettroliti, acqua, proteine ed enzimi digestivi. I succhi gastrici iniziano la digestione e hanno una funzione battericida. Mediamente in un adulto vengono secreti da 1.2 a 1.5 litri di succhi gastrici al giorno. Il pH del succo gastrico \u00E8 molto basso, ma \u00E8 comunque variabile (da 1 a 2). Alcune categorie di farmaci quali gli inibitori di pompa protonica, gli H2 antagonisti e il misoprostolo, possono essere utilizzati al fine di innalzare il pH gastrico; in tal senso possono essere utilizzati nella terapia delle sindromi dispeptiche quali gastriti e malattia da reflusso gastroesofageo."@it , "\u80C3\u9178\uFF08\u3044\u3055\u3093\u3001\u82F1: Gastric acid\u3001stomach acid; \u80C3\u6DB2\u3008gastric juice\u3009\uFF09\u306F\u3001\u80C3\u5185\u58C1\u306E\u4E2D\u3067\u5F62\u6210\u3055\u308C\u308B\u6D88\u5316\u6DB2\u3067\u3042\u308B\u3002\u5869\u9178\u3001\u5869\u5316\u30AB\u30EA\u30A6\u30E0\u3001\u5869\u5316\u30CA\u30C8\u30EA\u30A6\u30E0\u3067\u69CB\u6210\u3055\u308C\u308B\u80C3\u9178\u306F\u3001\u4E00\u7DD2\u306B\u30BF\u30F3\u30D1\u30AF\u8CEA\u306E\u30A2\u30DF\u30CE\u9178\u306E\u9577\u3044\u9396\u3092\u5206\u89E3\u3059\u308B\u6D88\u5316\u9175\u7D20\u3092\u6D3B\u6027\u5316\u3059\u308B\u3053\u3068\u306B\u3088\u308A\u3001\u30BF\u30F3\u30D1\u30AF\u8CEA\u306E\u6D88\u5316\u306B\u304A\u3044\u3066\u91CD\u8981\u306A\u5F79\u5272\u3092\u679C\u305F\u3057\u3066\u3044\u308B\u3002\u80C3\u9178\u306F\u3001\u98DF\u5F8C\u3068\u3044\u3063\u305F\u3001\u5FC5\u8981\u306A\u3068\u304D\u306B\u751F\u7523\u3092\u5897\u3084\u3059\u305F\u3081\u306B\u30D5\u30A3\u30FC\u30C9\u30D0\u30C3\u30AF\u6A5F\u69CB\u3067\u8ABF\u6574\u3055\u308C\u3066\u3044\u308B\u3002\u80C3\u306E\u4ED6\u306E\u7D30\u80DE\u306F\u3001\u80C3\u9178\u3092\u7DE9\u885D\u3057\u3066\u8ABF\u6574\u3055\u308C\u305FpH\u3092\u78BA\u4FDD\u3059\u308B\u305F\u3081\u3001\u5869\u57FA\u3067\u3042\u308B\u91CD\u70AD\u9178\u5869\u3092\u7523\u751F\u3059\u308B\u3002\u3053\u308C\u3089\u306E\u7D30\u80DE\u306F\u307E\u305F\u7C98\u6DB2\u3092\u4F5C\u308A\u51FA\u3059\u3002\u7C98\u6DB2\u306F\u80C3\u9178\u304C\u80C3\u3092\u50B7\u3064\u3051\u308B\u306E\u3092\u9632\u3050\u305F\u3081\u306E\u7C98\u6027\u306E\u3042\u308B\u969C\u58C1\u3067\u3042\u308B\u3002\u81B5\u81D3\u306F\u3055\u3089\u306B\u91CD\u70AD\u9178\u5869\u3092\u5927\u91CF\u306B\u7523\u751F\u3057\u3001\u6D88\u5316\u7BA1\u3092\u901A\u904E\u3059\u308B\u80C3\u9178\u3092\u4E2D\u548C\u3059\u308B\u305F\u3081\u306B\u5341\u4E8C\u6307\u8178\u3078\u81B5\u7BA1\u3092\u4ECB\u3057\u3066\u91CD\u70AD\u9178\u5869\u3092\u5206\u6CCC\u3059\u308B\u3002 \u80C3\u9178\u306E\u4E3B\u6210\u5206\u306F\u3001\u80C3\u817A\u4E2D\u306E\u58C1\u7D30\u80DE\u3067\u4F5C\u3089\u308C\u308B\u5869\u9178\u3067\u3042\u308B\u3002\u305D\u306E\u5206\u6CCC\u306F\u3001\u8907\u96D1\u3067\u6BD4\u8F03\u7684\u30A8\u30CD\u30EB\u30AE\u30FC\u30B3\u30B9\u30C8\u304C\u9AD8\u3044\u904E\u7A0B\u3067\u3042\u308B\u3002\u58C1\u7D30\u80DE\u306F\u3001\u5869\u9178\u304C\u80C3\u306E\u5185\u8154\u306B\u5206\u6CCC\u3055\u308C\u308B\u5E83\u7BC4\u306A\u5206\u6CCC\u30CD\u30C3\u30C8\u30EF\u30FC\u30AF\uFF08\u7D30\u7BA1 canaliculi\u3068\u547C\u3070\u308C\u308B\uFF09\u3092\u542B\u3093\u3067\u3044\u308B\u3002\u30D2\u30C8\u306E\u80C3\u306E\u5185\u8154\u4E2D\u306E\u80C3\u9178\u306EpH\u306F1.5\u304B\u30893.5\u3067\u3042\u308A\u3001\u30D7\u30ED\u30C8\u30F3\u30DD\u30F3\u30D7\u306B\u3088\u3063\u3066\u7DAD\u6301\u3055\u308C\u3066\u3044\u308B\u3002\u58C1\u7D30\u80DE\u306F\u8840\u6DB2\u4E2D\u306B\u91CD\u70AD\u9178\u5869\u3092\u653E\u51FA\u3057\u3001\u3068\u3057\u3066\u77E5\u3089\u308C\u3066\u3044\u308B\u8840\u6DB2\u4E2D\u306EpH\u306E\u4E00\u6642\u7684\u306A\u4E0A\u6607\u3092\u5F15\u304D\u8D77\u3053\u3059\u3002 \u80C3\u306E\u5185\u8154\u5185\u306E\u5F37\u9178\u6027\u74B0\u5883\u306F\u3001\u98DF\u54C1\u304B\u3089\u306E\u30BF\u30F3\u30D1\u30AF\u8CEA\u304C\u305D\u306E\u7279\u5FB4\u7684\u306A\u6298\u308A\u7573\u307E\u308C\u69CB\u9020\u3092\u5931\u3046\uFF08\u5909\u6027\u3059\u308B\uFF09\u539F\u56E0\u3068\u306A\u308B\u3002\u3053\u308C\u306B\u3088\u308A\u3001\u30BF\u30F3\u30D1\u30AF\u8CEA\u306E\u30DA\u30D7\u30C1\u30C9\u7D50\u5408\u304C\u9732\u51FA\u3059\u308B\u3002\u80C3\u306E\u4E3B\u7D30\u80DE\u306F\u3001\u30BF\u30F3\u30D1\u30AF\u8CEA\u5206\u89E3\u306E\u305F\u3081\u306E\u9175\u7D20\uFF08\u4E0D\u6D3B\u6027\u578B\u30DA\u30D7\u30B7\u30CE\u30FC\u30B2\u30F3\u3001\u4E73\u5150\u671F\u306B\u306F\u30EC\u30F3\u30CB\u30F3\uFF09\u3092\u5206\u6CCC\u3059\u308B\u3002\u5869\u9178\u306F\u30DA\u30D7\u30B7\u30CE\u30FC\u30B2\u30F3\u3092\u6D3B\u6027\u5316\u3057\u3066\u30DA\u30D7\u30B7\u30F3\u3068\u3044\u3046\u9175\u7D20\u306B\u5909\u5316\u3055\u305B\u3001\u30A2\u30DF\u30CE\u9178\u7D50\u5408\u3092\u58CA\u3057\u3066\u6D88\u5316\u3092\u52A9\u3051\u308B\u30BF\u30F3\u30D1\u30AF\u8CEA\u5206\u89E3\u3068\u547C\u3070\u308C\u308B\u904E\u7A0B\u3092\u884C\u3046\u3002\u307E\u305F\u3001\u9178\u6027\u74B0\u5883\u4E0B\u3067\u306F\u591A\u304F\u306E\u5FAE\u751F\u7269\u304C\u6291\u5236\u3042\u308B\u3044\u306F\u7834\u58CA\u3055\u308C\u3001\u3053\u308C\u306B\u3088\u3063\u3066\u611F\u67D3\u75C7\u3084\u75C5\u6C17\u3092\u9632\u3050\u3053\u3068\u304C\u3067\u304D\u308B\u3002 \u30D8\u30EA\u30B3\u30D0\u30AF\u30BF\u30FC\u30FB\u30D4\u30ED\u30EA\u306A\u3069\u80C3\u9178\u3092\u5C40\u6240\u7684\u306B\u4E2D\u548C\u3057\u3066\u80C3\u306E\u5185\u90E8\u3067\u751F\u606F\u3059\u308B\u7D30\u83CC\u3082\u5B58\u5728\u3059\u308B\u3002"@ja , "Gastric acid, gastric juice, or stomach acid is a digestive fluid formed within the stomach lining. With a pH between 1 and 3, gastric acid plays a key role in digestion of proteins by activating digestive enzymes, which together break down the long chains of amino acids of proteins. Gastric acid is regulated in feedback systems to increase production when needed, such as after a meal. Other cells in the stomach produce bicarbonate, a base, to buffer the fluid, ensuring a regulated pH. These cells also produce mucus \u2013 a viscous barrier to prevent gastric acid from damaging the stomach. The pancreas further produces large amounts of bicarbonate and secretes bicarbonate through the pancreatic duct to the duodenum to neutralize gastric acid passing into the digestive tract. The active components of gastric acid are protons and chloride. Often simplistically described as hydrochloric acid, these species are produced by parietal cells in the gastric glands in the stomach. The secretion is a complex and relatively energetically expensive process. Parietal cells contain an extensive secretory network (called canaliculi) from which the \"hydrochloric acid\" is secreted into the lumen of the stomach. The pH of gastric acid is 1.5 to 3.5 in the human stomach lumen, a level maintained by the proton pump H+/K+ ATPase. The parietal cell releases bicarbonate into the bloodstream in the process, which causes a temporary rise of pH in the blood, known as an alkaline tide. The highly acidic environment in the stomach lumen degrades proteins (e.g., food). Peptide bonds, which comprise proteins, are labilized. The gastric chief cells of the stomach secrete enzymes for protein breakdown (inactive pepsinogen, and in infancy rennin). The low pH activates pepsinogen into the enzyme pepsin, which then aids digestion by breaking the amino acid bonds, a process called proteolysis. In addition, many microorganisms are inhibited or destroyed in an acidic environment, preventing infection or sickness."@en , "Magensaft (auch lateinisch Succus gastricus) ist eine mehr oder weniger dickfl\u00FCssige und klare Fl\u00FCssigkeit von stark saurer Reaktion. Die Reaktion r\u00FChrt von der im Magensaft enthaltenen Salzs\u00E4ure (Magens\u00E4ure) her, die einen wichtigen Bestandteil des Magensafts bildet. Die Salzs\u00E4ure liegt allerdings in stark verd\u00FCnnter Form vor mit einer Konzentration in reinem Zustand zwischen 0,5 und ca. 1,0 % freier HCl. Reine Magens\u00E4ure zeigt die typischen Eigenschaften von reiner Salzs\u00E4ure gleicher Konzentration bez\u00FCglich Aussehen, Geruch und chemischer Reaktivit\u00E4t. Der Magensaft enth\u00E4lt neben der Salzs\u00E4ure vor allem Schleim, das Eiwei\u00DF spaltende Enzym Pepsin und den intrinsischen Faktor . Daneben ist auch noch das Labferment enthalten, welches die Eiwei\u00DFspaltung und Verdauung unterst\u00FCtzt (Milcheiwei\u00DFgerinnung). Magens\u00E4ure weist einen pH-Wert von nahezu 1 bei n\u00FCchternem Magen auf und einen von 2\u202F\u2013\u202F4, wenn er voll ist. Sie dient dem Aufschluss der Nahrung (hydrolytische Spaltung von Proteinen in Oligopeptide oder einzelne Aminos\u00E4uren) und hat eine bakterizide Wirkung. Die Magens\u00E4ure setzt sich aus Protonen und Chloridionen zusammen. Die Chloridionen werden durch die Nahrung aufgenommen, und in den Belegzellen der Magenschleimhaut, die dort in Kan\u00E4len und Kan\u00E4lchen eingesenkt liegen, wird Magens\u00E4ure produziert. Reize zur vermehrten Sekretion von Chloridionen sind unter anderem die Stimulation des Parasympathikus (kann auch optisch durch den sogenannten Pawlowschen Reflex ausgel\u00F6st werden), Histamin- und Gastrinfreisetzung. Die Epithelzellen der Magenschleimhaut verhindern, dass der Magensaft Zellmembranen und damit den Magen selbst zersetzt und verdaut. Man unterscheidet bei der Magensekretion generell zwischen drei verschiedenen Phasen: \n* Cephale Phase (\u201EKopfphase\u201C): Durch Stimulierung des Nervus vagus (Denken, Sehen und Riechen von Nahrung) \n* Gastrische Phase (\u201EMagenphase\u201C): Durch Dehnung des Magens und chemische Reizung durch Eiwei\u00DFe, Gew\u00FCrze etc. \n* Intestinale Phase (\u201EDarmphase\u201C): Durch hormonelle Blockierung der Bildung von Magens\u00E4ure (wenn der Speisebrei das Duodenum erreicht hat) Flie\u00DFt Mageninhalt in die Speiser\u00F6hre (\u00D6sophagus) zur\u00FCck (gastro\u00F6sophagealer Reflux), macht sich dies durch Sodbrennen bemerkbar. Ein h\u00E4ufiger Reflux f\u00FChrt zu einer Metaplasie des Epithels der Speiser\u00F6hre, was die Entstehung von Speiser\u00F6hrenkrebs f\u00F6rdern kann. Der reine Magensaft kann als Reflux z. B. bei Menschen mit PEJ-Sonde (perkutane endoskopische Jejunostomie) beobachtbar werden."@de , "Magsaft inneh\u00E5ller vatten, elektrolyter, saltsyra, pepsin, intrinsic factor samt mucin och den produceras av epitelceller i mags\u00E4ckens slemhinna. Parietalcellerna, som uts\u00F6ndrar saltsyra och intrinsic factor, aktiveras av sinnesintryck som via det centrala nervsystemet (CNS) och parasympatiska nerver s\u00E4tter ig\u00E5ng eller \u00F6kar produktionen av magsaft. Denna process kallas den cefaliska fasen och den \u00E4r en f\u00F6rberedelse f\u00F6r matspj\u00E4lkningen i mags\u00E4cken och munnen. N\u00E4r f\u00F6da n\u00E5r mags\u00E4cken aktiveras den gastriska fasen. I denna fas ins\u00F6ndras hormonet gastrin som stimulerar k\u00F6rtelcellerna i mags\u00E4ckens slemhinna att uts\u00F6ndra saltsyra. Saltsyran l\u00F6ser upp maginneh\u00E5llet och aktiverar pepsinets egenskap att spj\u00E4lka protein. Denna egenskap fungerar b\u00E4ttre i sur milj\u00F6, eftersom en \u00F6kad koncentration av v\u00E4tejoner leder till strukturella f\u00F6r\u00E4ndringar av proteiner genom att v\u00E4tebindningar mellan specifika aminosyror bryts, vilket g\u00F6r att pepsin och andra proteaser l\u00E4ttare kan komma \u00E5t att spj\u00E4lka proteiner genom att enzymatiskt bryta dess peptidbindningar. S\u00E5ledes har saltsyran ocks\u00E5 en betydelse f\u00F6r spj\u00E4lkningen av n\u00E4rings\u00E4mnet protein i kroppen. Saltsyran h\u00E5ller en surhetsgrad p\u00E5 pH 1,5\u20132,0 vilket skapar en sur, bakteried\u00F6dande milj\u00F6 i mags\u00E4cken, som ger ett effektivt skydd mot bakterieinfektioner. D\u00E4rf\u00F6r r\u00E4knas magsaften som en del av kroppens ospecifika immunf\u00F6rsvar. Det slemliknande mucinet har till uppgift att skydda magslemhinnan fr\u00E5n enzymerna och den fr\u00E4tande saltsyran. Totalt bildas cirka tv\u00E5 liter magsaft per dygn. Magsaften kommer d\u00E4rf\u00F6r att uts\u00F6ndras n\u00E4r saften fr\u00E5n magen styrs i ett omlopp av blodk\u00E4rl."@sv , "O suco g\u00E1strico, produzido no est\u00F4mago pelas gl\u00E2ndulas g\u00E1stricas, \u00E9 um l\u00EDquido claro que atua sobre as prote\u00EDnas, transformando-as em pequenos polipept\u00EDdios, para que depois, no intestino delgado, esses polipept\u00EDdios sejam transformados em amino\u00E1cidos e sejam absorvidos. O suco g\u00E1strico cont\u00E9m \u00E1gua, enzimas (a pr\u00E9-enzima inativa pepsinog\u00EAnio, em contato com o pH \u00E1cido, \u00E9 modificada quimicamente para se tornar pepsina), sais inorg\u00E2nicos, \u00E1cido clor\u00EDdrico e uma quantidade m\u00EDnima de \u00E1cido l\u00E1ctico. A sua fun\u00E7\u00E3o \u00E9 transformar o alimento em quimo, proporcionando a digest\u00E3o g\u00E1strica dos alimentos, principalmente das prote\u00EDnas. O HCl presente no suco tem a\u00E7\u00E3o bactericida. Proporciona ainda o meio \u00E1cido ideal para a atua\u00E7\u00E3o das enzimas do suco, isto porque promove a redu\u00E7\u00E3o do pH para valores abaixo de 2,5. O est\u00F4mago produz cerca de um a dois litros de suco g\u00E1strico por dia. Sendo os principais componentes al\u00E9m do HCl e do pepsinog\u00EAnio: lipase, muco, HCO3-, somastostanina, histamina e fator intr\u00EDnseco, sendo esse \u00FAltimo importante pra a absor\u00E7\u00E3o da vitamina B12"@pt , "\u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0647\u0636\u0645\u064A\u0629 \u0647\u064A \u0633\u0648\u0627\u0626\u0644 \u062A\u0641\u0631\u0632 \u0639\u0644\u0649 \u0645\u0633\u062A\u0648\u0649 \u0627\u0644\u0623\u0646\u0628\u0648\u0628 \u0627\u0644\u0647\u0636\u0645\u064A \u0645\u0646 \u0642\u0628\u0644 \u063A\u062F\u062F \u0645\u0641\u062A\u0648\u062D\u0629 (\u0627\u0644\u063A\u062F\u062F \u0627\u0644\u0644\u0639\u0627\u0628\u064A\u0629\u060C \u0627\u0644\u0645\u0639\u062F\u0629\u060C \u0627\u0644\u0628\u0646\u0643\u0631\u064A\u0627\u0633\u060C \u0627\u0644\u0645\u0639\u064A \u0627\u0644\u062F\u0642\u064A\u0642...)\u060C \u062A\u062D\u062A\u0648\u064A \u0627\u0644\u0639\u0635\u0627\u0631\u0627\u062A \u0627\u0644\u0647\u0636\u0645\u064A\u0629 \u0628\u0635\u0641\u0629 \u0639\u0627\u0645\u0629 \u0639\u0644\u0649 \u0623\u0631\u0628\u0639 \u0645\u0631\u0643\u0628\u0627\u062A \u0623\u0633\u0627\u0633\u064A\u0629 \u0648\u0647\u064A: \u0627\u0644\u0645\u0627\u0621\u060C \u0623\u0645\u0644\u0627\u062D \u0645\u0639\u062F\u0646\u064A\u0629\u060C \u0645\u0627\u062F\u0629 \u0645\u062E\u0627\u0637\u064A\u0629 \u0648\u0623\u0646\u0632\u064A\u0645 \u0623\u0648 \u0623\u0643\u062B\u0631\u060C \u0625\u0644\u0627 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0635\u0641\u0631\u0627\u0648\u064A\u0629 \u0641\u0647\u064A \u0644\u0627 \u062A\u062D\u062A\u0648\u064A \u0623\u0646\u0632\u064A\u0645\u0627\u062A. \u0627\u0644\u063A\u062F\u062F \u0627\u0644\u0644\u0639\u0627\u0628\u064A\u0629 \u062A\u0641\u0631\u0632 \u0627\u0644\u0644\u0639\u0627\u0628. \u0627\u0644\u0645\u0639\u062F\u0629 \u062A\u0641\u0631\u0632 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0645\u0639\u062F\u064A\u0629 (\u062D\u0645\u0636 \u0627\u0644\u0647\u064A\u062F\u0631\u0648\u0643\u0644\u0648\u0631\u064A\u0643). \u0627\u0644\u0643\u0628\u062F \u064A\u0641\u0631\u0632 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0635\u0641\u0631\u0627\u0648\u064A\u0629 (\u0623\u0648 \u0627\u0644\u0635\u0641\u0631\u0627\u0621). \u0627\u0644\u0628\u0646\u0643\u0631\u064A\u0627\u0633 \u064A\u0641\u0631\u0632 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0628\u0646\u0643\u0631\u064A\u0627\u0633\u064A\u0629. \u0627\u0644\u0645\u0639\u064A \u0627\u0644\u062F\u0642\u064A\u0642 \u064A\u0641\u0631\u0632 \u0627\u0644\u0639\u0635\u0627\u0631\u0629 \u0627\u0644\u0645\u0639\u0648\u064A\u0629."@ar , "Le suc gastrique est le liquide biologique produit par les glandes de la paroi de l'estomac (glandes gastriques)."@fr , "Urin gastrikoa, urdail-urina edo urdail-azidoa urdaileko paretako guruinek jariatzen duten likidoa da, janarien digestio kimikoa errazten duena. Bere osagai nagusiak hauek dira: ura, azido klorhidrikoa (ClH), mukia, elektrolitoak eta hainbat entzima (pepsina, errenina eta ). Giza gorputzak 2 litro/eguneko jariatzen ditu. Urin gastrikoen entzimek proteinak eta lipidoak degradatzen dituzte. Bestalde, urdaileko zelula parietalek ClH ekoizten dute, pepsinaren sorreran zeregin oso garrantzitsua betetzen duena (ClH-ren ezean pepsina ez baita sortzen). Urin gastrikoa oso azidoa da (pH=1-2). Likido honi esker, urdailean elikadura boloa kimo izeneko ahi batean bihurtzen da. Urin gastrikoaren jariaketa estimulu psikiko zein kimiko-hormonalen menpe dago. Estimulu psikikoak erreflexu baldintzatuak dira, Pavlov-ek bere txakurrekin egindako esperimentu ospetsuetan agerian utzi zuenez."@eu , "El suc g\u00E0stric \u00E9s un l\u00EDquid clar segregat en abund\u00E0ncia per nombroses gl\u00E0ndules microsc\u00F2piques disseminades per la mucosa de l'est\u00F3mac. Es tracta d'una dissoluci\u00F3 aquosa composta d'aigua, \u00E0cid clorh\u00EDdric, en una concentraci\u00F3 de 0,1 M (0,5%), moc, una prote\u00EFna enzim\u00E0tica anomenada lipasa g\u00E0strica, traces de clorur de potassi, clorur de sodi i hidrogencarbonat. Cont\u00E9, a m\u00E9s, diversos enzims, com la pepsina, el quall, la renina g\u00E0strica o la catepsina. Per protegir-se de l'acidesa d'aquests sucs, les c\u00E8l\u00B7lules de l'est\u00F3mac secreten una mucosa que n'impermeabilitza les parets."@ca , "\u017Dalude\u010Dn\u00ED \u0161\u0165\u00E1va je bezbarv\u00E1 t\u011Bln\u00ED tekutina s pH 1\u20132, produkovan\u00E1 \u017El\u00E1zkami v \u017Ealude\u010Dn\u00ED sliznici. Hlavn\u00EDmi sou\u010D\u00E1stmi jsou kyselina chlorovod\u00EDkov\u00E1, pepsinogen a mucin. \n* Kyselina chlorovod\u00EDkov\u00E1 vytv\u00E1\u0159\u00ED kysel\u00E9 prost\u0159ed\u00ED, ni\u010D\u00ED choroboplodn\u00E9 z\u00E1rodky, br\u00E1n\u00ED rozkladu n\u011Bkter\u00FDch vitam\u00EDn\u016F, p\u0159em\u011B\u0148uje miner\u00E1ln\u00ED l\u00E1tky na soli rozpustn\u00E9 ve vod\u011B. Umo\u017E\u0148uje p\u0159em\u011Bnu pepsinogenu na pepsin. \n* Pepsin \u0161t\u011Bp\u00ED b\u00EDlkoviny na polypeptidy. \n* Mucin vytv\u00E1\u0159\u00ED ochrann\u00FD povlak \u017Ealude\u010Dn\u00ED sliznice, kter\u00FD ji chr\u00E1n\u00ED p\u0159ed natr\u00E1ven\u00EDm. \n* D\u00E1le se objevuje hormon Gastrin"@cs , "Maagzuur is een spijsverteringssap dat in de maag gevormd wordt. Het bevat onder andere zoutzuur. De maag in rust, zonder invloed van voedsel heeft een pH van rond de 1. De pH van de maag kan tijdens het eten van een maaltijd oplopen tot 4,5. Na verloop van tijd keert de zuurgraad terug tot ongeveer een pH van 1. Maagzuur maakt deel uit van maagsap en het wordt gemaakt door cellen in het slijmvlies van de maagwand die worden genoemd. Maagzuur heeft een aantal functies: \n* breekt voedseldeeltjes af tot kleinere deeltjes; \n* denatureert eiwit en nucle\u00EFnezuren; \n* zet pepsinogeen om in pepsine, een enzym dat optimaal bij lage pH werkt en eiwitketens afbreekt tot korte ketens of zelfs losse aminozuren; \n* vernietigt bacteri\u00EBn. De maagwand is deels beschermd tegen het zuur dankzij de slijmlaag of mucus, wat niet geldt voor andere lichaamsoppervlakken (zoals de slokdarm/oesofagus). Dit verklaart het branderige onprettige gevoel in de keel na overgeven en in geval van reflux, het terugkomen van de maaginhoud in de slokdarm. Dat wordt ook wel brandend maagzuur genoemd. Maagcellen delen wel veel sneller in verhouding tot andere lichaamscellen om de vertering van de maag bij te houden. De zure maaginhoud wordt bij aankomst in de twaalfvingerige darm geneutraliseerd met natriumwaterstofcarbonaat dat in grote hoeveelheden wordt geproduceerd door de alvleesklier."@nl , "El jugo g\u00E1strico es una secreci\u00F3n l\u00EDquida de la mucosa g\u00E1strica, que contiene una mezcla heterog\u00E9nea de jugo claro y moco transparente con grumos. Proviene de secreciones de varias c\u00E9lulas epiteliales especializadas, tanto superficiales como de las gl\u00E1ndulas g\u00E1stricas. Su composici\u00F3n qu\u00EDmica consiste en agua, \u00E1cido clorh\u00EDdrico, trazas de cloruro de potasio, cloruro de sodio, bicarbonato, enzimas. Mediante la acci\u00F3n del jugo g\u00E1strico, el bolo alimenticio pasa a formar una sustancia pastosa denominada quimo que pasa al duodeno.\u200B"@es , "\u80C3\u9178\uFF08gastric acid\u3001gastric juice\u3001stomach 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\u03AE \u03BA\u03B1\u03C4\u03B1\u03C3\u03C4\u03C1\u03AD\u03C6\u03BF\u03BD\u03C4\u03B1\u03B9 \u03C3\u03B5 \u03CC\u03BE\u03B9\u03BD\u03BF \u03C0\u03B5\u03C1\u03B9\u03B2\u03AC\u03BB\u03BB\u03BF\u03BD, \u03B1\u03C0\u03BF\u03C4\u03C1\u03AD\u03C0\u03BF\u03BD\u03C4\u03B1\u03C2 \u03C4\u03B7 \u03BC\u03CC\u03BB\u03C5\u03BD\u03C3\u03B7 \u03AE \u03C4\u03B7\u03BD \u03B1\u03C3\u03B8\u03AD\u03BD\u03B5\u03B9\u03B1."@el , "Measc\u00E1n substaint\u00ED a th\u00E1ltar ag cealla is faireoga taobh istigh den ghoile. B\u00EDonn aig\u00E9ad hidreacl\u00F3rach (\u00F3 chealla pairiatacha) ann, peipsinigin (\u00F3 phr\u00EDomhchealla), m\u00FAcas is facht\u00F3ir intreach (\u00F3 chealla m\u00FAcasacha). Is f\u00E9idir go gcuirfidh t\u00E1l iomarcach aig\u00E9id hidreacl\u00F3raigh is peipsinigine t\u00FAs le hothrais. Muna f\u00E9idir d\u00F3thain facht\u00F3ra intrigh a th\u00E1l, f\u00E9adfaidh anaemacht mharfach tarl\u00FA."@ga . @prefix gold: . dbr:Gastric_acid gold:hypernym dbr:Fluid . @prefix prov: . dbr:Gastric_acid prov:wasDerivedFrom . @prefix xsd: . dbr:Gastric_acid dbo:wikiPageLength "13176"^^xsd:nonNegativeInteger . @prefix wikipedia-en: . dbr:Gastric_acid foaf:isPrimaryTopicOf wikipedia-en:Gastric_acid .