Search results for " composition"
showing 10 items of 1437 documents
Chemical Composition and Antibacterial Activity of Essential Oils from Different Parts of Bupleurum rotundifolium L.
2012
WOS: 000306925400016
Examination of coagulant additives on qualitative composition of selected thermal waters
2017
On the territory of Poland occur rich deposits of thermal waters. Although the utilisation of these waters is continuously extending, Poland is not exploiting their full geothermal potential due to high investment costs. Thermal waters industry in Poland to date indicates operations within mainly balneology as well as recreation objectives. Higher temperature values of these waters foster a washout in the surrounding rocks resulting in a high concentration of diluted substances which must be often removed. The following study investigates thermal waters from three intakes for which coagulation processes were conducted. Research clearly shows that coagulant additives not impact on the qualit…
Type 2 diabetes family histories, body composition and fasting glucose levels: A cross-section analysis in healthy sedentary male and female
2013
Background: Diabetes type 2 is a world wide spread disease with a multifactorial pathogenetic evolution. Various factors like obesity, physical inactivity and poor lifestyle habits contribute to its development. The aim of this study was to verify if in young healthy sedentary male and female there is positive correlation between family history to type 2 diabetes and an increase in body weight and fat mass, or alterations in basal glycemia values. Methods: Totally183 male and 237 female healthy sedentary subjects were analysed in 2012, in Italy. They were divided in three groups: FH+ with first degree family history, FH++ with second degree family history and FH− with no family history. Ant…
Blueprint for a minimal photoautotrophic cell: conserved and variable genes in Synechococcus elongatus PCC 7942.
2011
This is an Open Access article distributed under the terms of the Creative Commons Attribution License.-- et al.
Erratum for Piwosz et al., "Light and Primary Production Shape Bacterial Activity and Community Composition of Aerobic Anoxygenic Phototrophic Bacter…
2020
Metabolic coupling between phytoplankton and bacteria determines the fate of dissolved organic carbon in aquatic environments, and yet how changes in the rate of primary production affect the bacterial activity and community composition remains understudied. Here, we experimentally limited the rate of primary production either by lowering light intensity or by adding a photosynthesis inhibitor. The induced decrease had a greater influence on bacterial respiration than on bacterial production and growth rate, especially at an optimal light intensity. This suggests that changes in primary production drive bacterial activity, but the effect on carbon flow may be mitigated by increased bacteria…
«A/traverso» la transizione. Le pratiche culturali del movimento del ’77 e il paradigma artistico
2012
Il cosiddetto movimento del ’77, già negli anni della sua emersione ricondotto alle esperienze delle avanguardie artistiche del primo Novecento, riconfigurò i dispositivi di produzione-fruizione della cultura producendo un capovolgimento – orientato verso l’autorappresentazione politica dell’emergente proletariato giovanile – delle tradizionali categorie e mediazioni sociali ancora agenti nella società fordista.
Antecedents of daily team job crafting
2017
This study investigated potential antecedents of team job crafting defined as the extent to which team members engage together in increasing (social and structural) job resources and challenges, and decreasing hindering job demands. Mindful of the teamwork literature, we hypothesized that individual employee factors (self-efficacy for teamwork, daily affect), team features (team cohesion, climate) and the organizational context of teams (engaging leadership and organizational resources for teamwork) relate positively to daily team job crafting behaviour. Data were collected among 46 multi-professional rehabilitation teams whose members completed two daily surveys after their weekly meetings…
Comparative chemical composition and bioactivity of leaves essential oils from nine Sicilian accessions of Myrtus communis L.
2019
In this study, the essential oils obtained from the leaves of Myrtus communis L. stored in a collection orchard located at the experimental station ‘Orleans’ of the Department of Agricultural and Forest Sciences of the University of Palermo (Italy) were investigated. The essential oils, analysed by gas chromatography–mass spectrometry, revealed the presence of α-pinene, 1,8-cineole, linalool, limonene and myrtenyl acetate as dominant constituents. The neuroprotective effects of M. communis essential oils were investigated by analysing the antioxidant properties and cholinesterases (acetylcholinesterase, AChE, and butyrylcholinesterase, BChE) inhibitory activity. Essential oils from Scopello…
The Influence of Chemical Composition of Commercial Lemon Essential Oils on the Growth of Candida Strains
2013
Candida yeasts are saprophytes naturally present in the environment and forming colonies on human mucous membranes and skin. They are opportunistic fungi that cause severe and even fatal infections in immunocompromised individuals. Several essential oils, including eucalyptus, pine, cinnamon and lemon, have been shown to be effective against Candida strains. This study addresses the chemical composition of some commercial lemon essential oils and their antifungal potential against selected Candida yeast strains. Antifungal potential and minimum inhibitory concentrations were determined for six commercial lemon essential oils against five Candida yeast strains (Candida albicans 31, Candida t…
The impact of sugar and fat reduction on perception and liking of biscuits
2014
Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…