Water-soluble in the context of "Riboflavin"

A colored pencil (American English), coloured pencil (Commonwealth English), colour pencil (Indian English), map pencil, pencil crayon, or coloured/colouring lead (Canadian English, Newfoundland English) is a type of pencil constructed of a narrow, pigmented core encased in a wooden cylindrical case. Unlike graphite and charcoal pencils, colored pencils' cores are wax- or oil-based and contain varying proportions of pigments, additives, and binding agents. Water-soluble (watercolor) pencils and pastel pencils are also manufactured as well as colored cores for mechanical pencils.

Colored pencils are made in a wide range of price, quality and usability, from student-grade to professional-grade. Concentration of pigments in the core, lightfastness of the pigments, durability of the colored pencil, and softness of the core are some determinants of a brand's quality and, consequently, its market price. There is no general quality difference between wax/oil-based and water-soluble colored pencils, although some manufacturers rate their water-soluble pencils as less lightfast than their similar wax/oil-based pencils. Colored pencils are commonly stored in pencil cases to prevent damage.

Lactose is a disaccharide composed of galactose and glucose and has the molecular formula C₁₂H₂₂O₁₁. Lactose makes up around 2–8% of milk (by mass). The name comes from lac (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry.

Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genera Triticum and Hordeum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. This gluten is found in products such as wheat flour. Gluten is split about evenly between the gliadins and glutenins, although there are variations found in different sources.

Neither gliadins nor glutenins are water-soluble, but gliadins are soluble in 70% aqueous ethanol. There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac (or celiac) disease. Diagnosis of this disease has recently been improving.

A proteose is any of various water-soluble compounds that are produced during in-vitro or in-vivo hydrolytic breakdown of proteins a little before producing amino acids. It forms after breaking down of polypeptides by proteases such as gastric pepsin. In addition to proteoses, peptones are also formed at this stage. The difference between peptones and proteoses is that proteoses are precipitated from solution by half saturation with ammonium sulfate, while peptones don't react even with fully saturated ammonium sulfate.

Trituration (Latin, grinding) is the name of several different methods used to process materials. In one sense, it is a form of comminution (reducing the particle size of a substance). In another sense, it is the production of a homogeneous powdered material by mixing and grinding component materials thoroughly. For example, a dental amalgam is formed by combining particles of a metal, usually gold or silver, with mercury.

• In organic chemistry, trituration is a process used to purify crude chemical compounds containing soluble impurities. A solvent is chosen in which the desired product is insoluble and the undesired by-products are very soluble or vice versa. For example, when the impurities are soluble and the desired product is not, the crude material is washed with the solvent and filtered, leaving the purified product in solid form and any impurities in solution. If mixed solvents are used, target compound and impurities are first dissolved in small amount of solvent, and then addition of another solvent causes desired compound to precipitate. This can be considered a crude form of recrystallization performed without changes in temperature.

• In pharmacy, trituration can also refer to the process of grinding one compound into another to dilute one of the ingredients, add volume for processing and handling, or to mask undesirable qualities. For example, the amount of hormone in a dose of Levonorgestrel formulated as a progestogen-only contraceptive is only 30μg, which is far too small to handle. In a typical product, the drug is triturated with c. 1700 times its mass of sugar before being compressed and coated to produce the final tablet.

• In juicing, a triturating juicer is a style of juicer used to break down fresh produce into juice and fiber.

• In homeopathy, a trituration is a mixture, often with lactose, of a substance that is not water-soluble.

• In developmental, cell and molecular biology, trituration is the process of fragmenting of solid material (often biological tissue or aggregated material) into smaller components (often, respectively, cells or molecules in suspension/solution) by means of repeated passage through a pipette.