Search results for " FER"

showing 10 items of 2015 documents

Chemical Composition and Biological Activities of Prangos ferulacea Essential Oils

2022

Prangos ferulacea (L.) Lindl, which belongs to the Apiaceae family, is a species that mainly grows in the eastern Mediterranean region and in western Asia. It has been largely used in traditional medicine in several countries and it has been shown to possess several interesting biological properties. With the aim to provide new insights into the phytochemistry and pharmacology of this species, the essential oils of flowers and leaves from a local accession that grows in Sicily (Italy) and has not yet been previously studied were investigated. The chemical composition of both oils, obtained by hydrodistillation from the leaves and flowers, was evaluated by GC-MS. This analysis allowed us to …

(Z)-β-ocimenePrangos ferulaceaantimicrobial activityApiaceae; <i>Prangos ferulacea</i>; (<i>Z</i>)-<i>β</i>-ocimene; GC-MS; antioxidant activity; antimicrobial activityOrganic ChemistryPharmaceutical Scienceantioxidant activityAntioxidantsAnalytical ChemistryAnti-Bacterial AgentsPlant LeavesAnti-Infective AgentsChemistry (miscellaneous)Drug DiscoveryOils VolatileMolecular MedicinePhysical and Theoretical ChemistryGC-MSSicilyApiaceae
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Gel combustion synthesis and magnetic properties of CoFe2O4, ZnFe2O4, and MgFe2O4 using 6-aminohexanoic acid as a new fuel

2020

Abstract For the first time, 6-aminohexanoic acid is used as an alternative fuel in the synthesis of the spinel ferrites with compositions CoFe2O4, ZnFe2O4 and MgFe2O4 using gel combustion synthesis with different oxidizer-to-fuel (O/F) ratios. The gel precursors were studied by differential thermal analysis and thermogravimetry (DTA/TG), which showed that the ignition temperature depends on the gel precursor, being around 230 °C, 130 °C and 275 °C for CoFe2O4, ZnFe2O4, and MgFe2O4, respectively. These results showed than the 6-aminohexanoic acid has an ignition temperature lower than the urea and the citric acid when were used in the synthesis of the spinel ferrites by gel combustion. More…

010302 applied physicsMaterials scienceSpinelAnalytical chemistryAutoignition temperature02 engineering and technologyengineering.material021001 nanoscience & nanotechnologyCondensed Matter PhysicsCombustion01 natural sciencesElectronic Optical and Magnetic MaterialsAdiabatic flame temperatureThermogravimetryZinc ferriteDifferential thermal analysis0103 physical sciencesengineeringFourier transform infrared spectroscopy0210 nano-technologyJournal of Magnetism and Magnetic Materials
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Structural phase transition in [(C2H5)4N][(CH3)4N]ZnCl4

2019

The hybrid crystal [(C2H5)4N][(CH3)4N]ZnCl4 was studied using several experimental methods. DSC studies revealed the first order phase transition to the high temperature phase at about 496 K. This phase transition was confirmed in dielectric studies. Optical observation revealed the domain structure appearance characteristic for that of the phase transition between tetragonal and orthorhombic phases. This phase transition shows a lowering of symmetry as in the case of bromide analogs. Additionally, the optical studies showed the appearance of a number of cracks in the sample and in some cases, the samples became milky after cooling from the high temperature to the room temperature phase.

010302 applied physicsPhase transitionStructural phaseMaterials scienceThermodynamics02 engineering and technology021001 nanoscience & nanotechnology01 natural sciencesCrystalPhase (matter)0103 physical sciencesGeneral Materials ScienceExperimental methods0210 nano-technologyOrganic–inorganic hybrid compounds; phase transitions; thermal and dielectric properties; ferroelastic domainsInstrumentationPhase Transitions
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Using present and past climosequences to estimate soil organic carbon and related physical quality indicators under future climatic conditions

2018

Abstract This research aimed at testing the use of present and past climosequences to estimate soil organic carbon (SOC) and related physical quality indicators under future climatic conditions. The influence of climate on soil features was studied for four combinations of typical Mediterranean soil types and cropping systems, placed along climosequences of the past (P1: 1961–1990), present (P2: 1981–2010) and future (P3: 2021–2050). The four test areas were located in Italy, each one characterized by the same soil typology and cropping system, placed on similar morphological position and parent material, wide enough to cross climatic boundaries. Legacy soil profiles that were sampled in th…

010504 meteorology & atmospheric sciencesSoil scienceSoil typeMediterranean01 natural sciencesClimate changeSoil quality indicator0105 earth and related environmental sciencesEcologySoil physicsSoil organic matterSoil chemistrySoil classification04 agricultural and veterinary sciencesSoil carbonSoil typeSoil qualitySettore AGR/14 - Pedologia040103 agronomy & agriculture0401 agriculture forestry and fisheriesEnvironmental scienceSoil physicAnimal Science and ZoologySoil fertilityAgronomy and Crop ScienceCropping systemAgriculture, Ecosystems &amp; Environment
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Evidence for “Celtic migrations”? Strontium isotope analysis at the early La Tène (LT B) cemeteries of Nebringen (Germany) and Monte Bibele (Italy)

2013

Abstract Strontium isotope analysis on human remains from the Iron Age (4th/3rd century BC) cemeteries of Nebringen, Germany and Monte Bibele, Italy were carried out to investigate the role of residential changes during the period of the historic “Celtic migrations”. From an archaeological perspective, the location of the cemeteries in the Celtic core (Nebringen) and expansion area (Monte Bibele), and the distinctive development of their material culture, suggest that the buried populations had differing mobility rates. On the contrary, the strontium results indicate that only few individuals were mobile or non-local. There is, however, a difference in variation of strontium isotope ratios …

010506 paleontologyArcheologyCeltic languages[SHS.ARCHEO]Humanities and Social Sciences/Archaeology and PrehistoryRange (biology)Populationchemistry.chemical_element01 natural sciencesArchéologie0601 history and archaeologyeducationComputingMilieux_MISCELLANEOUS0105 earth and related environmental sciencesStrontiumeducation.field_of_study[SHS.ARCHEO] Humanities and Social Sciences/Archaeology and PrehistoryÂge du fer060102 archaeologyIndividual mobility06 humanities and the arts15. Life on landArchaeologyIsotopes of strontiumGeographychemistry[ SHS.ARCHEO ] Humanities and Social Sciences/Archaeology and PrehistoryIron AgePeriod (geology)Journal of Archaeological Science
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La tombe à chars d'Évergnicourt (Aisne), "Le Tournant du Chêne"

2005

Lambot Bernard, Méniel Patrice. La tombe à chars d'Évergnicourt (Aisne), "Le Tournant du Chêne". In: Revue archéologique de Picardie. Numéro spécial 22, 2005. Hommages à Claudine Pommepuy. pp. 327-354.

010506 paleontology[SHS.ARCHEO] Humanities and Social Sciences/Archaeology and PrehistoryÂge du Fer[SHS.ARCHEO]Humanities and Social Sciences/Archaeology and Prehistory060102 archaeology« Le Tournant du Chêne ».« Le Tournant du Chêne »Aisne06 humanities and the arts01 natural sciencesGauletombe à chars[ SHS.ARCHEO ] Humanities and Social Sciences/Archaeology and Prehistory0601 history and archaeologyPharmacology (medical)nécropoleEvergnicourt0105 earth and related environmental sciencesRevue archéologique de Picardie. Numéro spécial
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Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter

2016

This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic c…

0106 biological sciences0301 basic medicine030106 microbiologyMalatesWine01 natural sciencesMicrobiology03 medical and health scienceschemistry.chemical_compoundStarterMalate DehydrogenaseRNA Ribosomal 16S010608 biotechnologyMalolactic fermentationLactic AcidFood scienceOenococcusWinebiologyStrain (chemistry)food and beveragesGeneral Medicinebiology.organism_classificationWineryRandom Amplified Polymorphic DNA TechniqueLactic acidchemistrySpainFermentationFood MicrobiologyHistamineBacteriaHistamineFood ScienceInternational Journal of Food Microbiology
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Use of plant growth-promoting rhizobacteria (PGPR) and organic fertilization for soilless cultivation of basil

2021

Abstract Today there is a greater environmental and ecological awareness and it is growing the number of farmers who want to adopt sustainable and efficient cultivation systems even if not officially certified as organic. Sustainable and modern cultivation systems must involve organic fertilization and cannot ignore the role of rhizosphere microorganisms. Starting from this premise, this paper aimed to evaluate the use of plant growth-promoting rhizobacteria (PGPR) and organic liquid fertilizers on soilless cultivation of basil. Genovese basil plants were cultivated in pots filled with a substrate inoculated or not with a commercial biostimulant (TNC BactorrS13) containing growth-promoting …

0106 biological sciences0301 basic medicineBiomassSettore AGR/04 - Orticoltura E FloricolturaHorticultureengineering.materialBiologyLiquid organic fertilizerRhizobacteria01 natural sciences03 medical and health scienceschemistry.chemical_compoundNutrientHuman fertilizationNitrateRhizosphereHydroponicInoculationSustainable agriculturefood and beveragesBacilluHorticulture030104 developmental biologychemistryEco-friendly productengineeringOcimum basilicumFertilizer010606 plant biology & botany
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Changes in freshwater sediment microbial populations during fermentation of crude glycerol

2020

This work was supported by the Latvian Council of Science , project NN-CARMA, project No. lzp-2018/1-0194.

0106 biological sciences0301 basic medicineFirmicutesMicroorganismlcsh:BiotechnologyMicroorganismsFirmicutes01 natural sciencesApplied Microbiology and BiotechnologyActinobacteriaButyric acid03 medical and health scienceschemistry.chemical_compound010608 biotechnologylcsh:TP248.13-248.65:NATURAL SCIENCES:Physics [Research Subject Categories]GlycerolFood sciencelcsh:QH301-705.5ClostridiumCrude glycerolbiologyFreshwater sediment microbial populations fermentationbiology.organism_classification6. Clean waterActinobacteriaqPCR030104 developmental biologychemistryMicrobial population biologylcsh:Biology (General)Biodiesel productionFermentationAnaerobic fermentationGammaproteobacteriaBiotechnologyElectronic Journal of Biotechnology
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Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine

2018

The malolactic fermentation (MLF) of Patagonian Malbec wine inoculated with blend cultures of selected native strains of Lactobacillus plantarum and Oenococcus oeni was monitored during 14 days, analyzing the strains ability to modify the content of some organic acids and to change the volatile compounds profile. The performance of the LAB strains was tested as single and blends cultures of both species. An implantation control by RAPD PCR was also carried out to differentiate among indigenous and inoculated strains. The L. plantarum strains UNQLp11 and UNQLp155 and the O. oeni strain UNQOe73.2 were able to remain viable during the monitoring time of MLF, whereas the O. oeni strain UNQOe31b…

0106 biological sciences0301 basic medicineMicrobiology (medical)030106 microbiologylcsh:QR1-50201 natural sciencesMicrobiologylcsh:Microbiology03 medical and health sciences010608 biotechnologyL-malic acidMalolactic fermentationFood scienceOenococcus oeniWinePatagonian Malbec wineflavorbiologyStrain (chemistry)ChemistryInoculationfood and beveragesbiology.organism_classificationFlavorRAPDL. plantarumO. oeniLactobacillus plantarumFrontiers in Microbiology
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