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INFO: Full form for RNMT is Renaissance Motors in General category

INFO: Full form for PEPR is Powertrain Engineering Planning Reporting System in General category
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INFO: Full form for PEPFAA is Prevention of Environmental Pollution from Agricultural Activity in General category
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The National School of Film Arts (Spanish: Escuela Nacional de Artes Cinematográficas) is a public film school part of the National Autonomous University of Mexico in Mexico City. It was influenced by the Nouvelle Vague and by the First Contest of Experimental Film organized in Mexico that year.

In 42 years, CUEC has had as students several of the main Mexican filmmakers.

CUEC produces almost 100 short films a year, many showing at international festivals.

INFO: Full form for RNIMP is Road Network Improvement Maintenance Project in General category

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INFO: Full form for RNIF is Rank Normalized Impact Factor in General category

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Glucono-delta-lactone (GDL), also known as gluconolactone, is a food additive with the E-number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder.

GDL has been marketed for use in feta cheese. GDL is pH-neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar.

Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.

The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.

It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.

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The Confederated Tribes of the Umatilla Indian Reservation are the federally recognized confederations of three Sahaptin-speaking Native American tribes who traditionally inhabited the Columbia River Plateau region: the Cayuse, Umatilla, and Walla Walla.

When the leaders of the Walla Walla, Cayuse, and Umatilla peoples signed the Treaty of Walla Walla with the United States in 1855, they ceded 6.4 million acres (26,000 km2) of their homeland that is now northeastern Oregon and southeastern Washington. This was done in exchange for a reservation of 250,000 acres (1,000 km2) and the promise of annuities in the form of goods and supplies.

The tribes share the Reservation, which consists of 271 square miles (700 km2) in Umatilla County, in northeast Oregon state. The tribes have created a joint political structure as part of their confederation. The tribal offices are just east of Pendleton, Oregon. Almost half of the reservation land is owned by non-Native Americans; the reservation includes significant portions of the Umatilla River watershed. In 2013 the three-tribe confederation populated about 2,916 people, roughly half of the tribal population live on or near the reservation.

The reservation is also home to about 300 Native Americans enrolled with other Tribes, such as the Yakama, Tenino (Warm Springs), and Nez Percé. 1,500 people who are not Native American also reside within the reservation boundaries.

Magnesium diglutamate is a compound with formula Mg(C5H8NO4)2. It is a magnesium acid salt of glutamic acid.

It has the E number E625 and is used in foods as a flavor enhancer.

INFO: Full form for RNGM is Renault Nissan Global Management in General category

The New General Catalogue of Nebulae and Clusters of Stars (abbreviated NGC) is an astronomical catalogue of deep-sky objects compiled by John Louis Emil Dreyer in 1888. The NGC contains 7,840 objects, including galaxies, star clusters, emission nebulae and absorption nebulae. Dreyer published two supplements to the NGC in 1895 and 1908, known as the Index Catalogues (abbreviated IC), describing a further 5,386 astronomical objects. Thousands of these objects are best known by their NGC or IC numbers, which remain in widespread use.

The NGC expanded and consolidated the cataloguing work of William and Caroline Herschel, and John Herschel's General Catalogue of Nebulae and Clusters of Stars. Objects south of the celestial equator are catalogued somewhat less thoroughly, but many were included based on observation by John Herschel or James Dunlop.

The NGC contained multiple errors, but attempts to eliminate them were made by the Revised New General Catalogue (RNGC) by Jack W. Sulentic and William G. Tifft in 1973, NGC2000.0 by Roger W. Sinnott in 1988, and the NGC/IC Project in 1993. A Revised New General Catalogue and Index Catalogue (abbreviated as RNGC/IC) was compiled in 2009 by Wolfgang Steinicke and updated in 2019 with 13,957 objects.

Sodium gluconate is a compound with formula NaC6H11O7. It is the sodium salt of gluconic acid. Its E number is E576. Sodium gluconate is widely used in textile dyeing, printing and metal surface water treatment. It is also used as a chelating agent, a steel surface cleaning agent, a cleaning agent for glass bottles, and as a chelating agent for cement, plating and alumina dyeing industries. It is a white powder that is very soluble in water.

Potassium gluconate is the potassium salt of the conjugate base of gluconic acid. It is also referred to as 2,3,4,5,6-pentahydroxycaproic acid potassium salt, D-gluconic acid potassium salt, or potassium D-gluconate.

It contains 16.69% potassium by mass. Thus 5.99 g of potassium gluconate contains 1 g of potassium.

It has a density of 1.73 g/cm3.

Ferrous lactate, or iron(II) lactate, is a chemical compound consisting of one atom of iron (Fe2+) and two lactate anions. It has the chemical formula Fe(C
3H
5O
3).

Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid. MSG is found naturally in some foods including tomatoes and cheese. MSG is used in cooking as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.

MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG balances, blends, and rounds the perception of other tastes. MSG is commonly used and found in stock (bouillon) cubes, soups, ramen, gravy, stews, condiments, savory snacks, etc.

The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. It is a popular belief that MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome", but blinded studies show no such effects when MSG is combined with food in normal concentrations, and are inconclusive when MSG is added to broth in large concentrations. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.

Guanosine monophosphate (GMP), also known as 5′-guanidylic acid or guanylic acid (conjugate base guanylate), is a nucleotide that is used as a monomer in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. GMP consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine; hence it is a ribonucleoside monophosphate. Guanosine monophosphate is commercially produced by microbial fermentation. It is known as E number reference E626.

Guanosine monophosphate in the form of its salts, such as disodium guanylate (E627), dipotassium guanylate (E628) and calcium guanylate (E629), are food additives used as flavor enhancers to provide the umami taste. It is often used in synergy with disodium inosinate; the combination is known as disodium 5′-ribonucleotides. Disodium guanylate is often found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, and packet soup.

As it is a fairly expensive additive, it is usually not used independently of glutamic acid or monosodium glutamate (MSG), which also contribute umami. If inosinate and guanylate salts are present in a list of ingredients but MSG does not appear to be, the glutamic acid is likely provided as part of another ingredient, such as a processed soy protein complex (hydrolyzed soy protein), autolyzed yeast, or soy sauce.

As inhibitor of guanosine monophosphate synthesis in experimental models, the glutamine analogue DON can be used.

As an acyl substituent, it takes the form of the prefix guanylyl-.

Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate (GMP). Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid.

As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides.

Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.

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Dipotassium guanylate is a compound with formula K2(C10H12O4N5PO4). It is a potassium salt of guanylic acid.

As a food additive, it is used as a flavor enhancer and has the E number E628.

Calcium guanylate is a compound with formula Ca(C10H12O4N5PO4). It is the calcium salt of guanylic acid. It is present in all living cells as part of RNA, and is commercially prepared from yeast extract or fish.

As a food additive, it is used as a flavor enhancer, particularly low-salt products and has the E number E629.

Inosinic acid or inosine monophosphate (IMP) is a nucleotide (that is, a nucleoside monophosphate). Widely used as a flavor enhancer, it is typically obtained from chicken byproducts or other meat industry waste. Inosinic acid is important in metabolism. It is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine nucleotides. It can also be formed by the deamination of adenosine monophosphate by AMP deaminase. It can be hydrolysed to inosine.

The enzyme deoxyribonucleoside triphosphate pyrophosphohydrolase, encoded by YJR069C in Saccharomyces cerevisiae and containing (d)ITPase and (d)XTPase activities, hydrolyzes inosine triphosphate (ITP) releasing pyrophosphate and IMP.

Important derivatives of inosinic acid include the purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues.

In the food industry, inosinic acid and its salts such as disodium inosinate are used as flavor enhancers. It is known as E number reference E630.

Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal products.

Disodium inosinate (E631) is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal products.

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Calcium inosinate is a calcium salt of the nucleoside inosine. Under the E number E633, it is a food additive used as a flavor enhancer.

Calcium 5'-ribonucleotides is listed as E number reference E634. This food additive is banned in Australia and New Zealand for unknown reasons.

INFO: Full form for ERBP is Equilibrium Reflux Boiling Point in General category
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Monopotassium glutamate (MPG) is a compound with formula KC5H8NO4. It is a potassium acid salt of glutamic acid.

It has the E number E622 and is used in foods as a flavor enhancer. It is a non-sodium MSG alternative.

Disodium 5'-ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630).

A mixture composed of 98% monosodium glutamate and 2% E635 has four times the flavor enhancing power of monosodium glutamate (MSG) alone.

Calcium diglutamate, sometimes abbreviated CDG and also called calcium glutamate, is a compound with formula Ca(C5H8NO4)2. It is a calcium acid salt of glutamic acid. CDG is a flavor enhancer (E number E623)—it is the calcium analog of monosodium glutamate (MSG). Because the glutamate is the actual flavor-enhancer, CDG has the same flavor-enhancing properties as MSG but without the increased sodium content. As a soluble source of calcium ions, this chemical is also used as a first-aid treatment for exposure to hydrofluoric acid.

INFO: Full form for E640 is Glycine and its sodium salt in General category

Monoammonium glutamate is a compound with formula NH4C5H8NO4. It is an ammonium acid salt of glutamic acid.

It has the E number E624 and is used as a flavor enhancer.

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