Search results for "CLASSIFICATION"

showing 10 items of 29475 documents

Cytotoxicity of 91 Kenyan indigenous medicinal plants towards human CCRF-CEM leukemia cells.

2015

Abstract Ethnopharmacological relevance Plants from Kenyan flora are traditionally used against many ailments, including cancer and related diseases. Cancer is characterized as a condition with complex signs and symptoms. Recently there are recommendations that ethnopharmacological usages such as immune and skin disorders, inflammatory, infectious, parasitic and viral diseases should be taken into account when selecting plants that treat cancer. Aim The present study was aimed at investigating the cytotoxicity of a plethora of 145 plant parts from 91 medicinal plants, most of which are used in the management of cancer and related diseases by different communities in Kenya, against CCRF-CEM …

food.ingredientCell Survival01 natural sciences03 medical and health sciences0302 clinical medicinefoodCell Line TumorDrug DiscoveryHumansMedicinal plantsCytotoxicityPharmacologyLeukemiaPlants MedicinalbiologyTraditional medicinePlant ExtractsZanthoxylum gilletiiSolanum aculeastrumBridelia micranthabiology.organism_classificationAntineoplastic Agents PhytogenicKenyaGrowth Inhibitors0104 chemical sciences010404 medicinal & biomolecular chemistry030220 oncology & carcinogenesisHerbvisual_artvisual_art.visual_art_mediumBarkErythrina sacleuxiiJournal of ethnopharmacology
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Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions

2019

International audience; Edible films based on gelatin and chitosan have high gas and aroma barrier properties. This study focused on their capability to sorbed/retain aroma compounds (1-hexanal, 2-hexen-1-ol, 1-hexanol, 3-hexanone and phenol) at three relative humidity level (≤2%, 53% or 84% RH). Whatever the relative humidity condition, the order of sorption is keton (3-hexanone) < aldehyde (1-hexanal) < aliphatic alcohols (2-hexen-1-ol and 1-hexanol) < phenol. This order could be related to the intrinsic chemical properties of aroma compounds. The increase in moisture enhanced the sorption at the highest RH for all the aroma compounds. However, a competition between water and aliphatic al…

food.ingredientChromatography GasAntiplasticization030309 nutrition & dieteticsActive edible filmsGelatinStructure propertiesAnalytical Chemistry03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyfood[SDV.IDA]Life Sciences [q-bio]/Food engineeringPhenolRelative humidityAroma0303 health sciencesChitosanVolatile Organic CompoundsAroma sorptionMoisturebiologyCalorimetry Differential ScanningPhenolChemistryPlasticizationPlasticizerTemperatureSorptionHumidity04 agricultural and veterinary sciencesGeneral MedicineKetonesbiology.organism_classification040401 food scienceKinetics13. Climate actionAlcoholsGelatinAdsorptionGlass transitionGlass transitionFood ScienceNuclear chemistry
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Identification by GC-FID and GC-MS of amino acids, fatty and bile acids in binding media used in works of art.

2001

GC-FID was used as single methodology for the identification and differentiation of proteins, lipids and ox bile from binders used in artistic paintings. The samples were hydrolyzed by HCl. Subsequently, the simultaneous formation of volatile derivatives of the amino, fatty and bile acids with ethyl chloroformate was performed quickly and safely in an aqueous medium. The derivatives were separated by capillary GC and characterized by GC-MS. The ageing of drying oils was studied, identifying pelargonic acid among other degradation products. Proteinaceous and lipoid binding media were characterized by means of the quotients between the areas of the peaks for each amino or fatty acid with resp…

food.ingredientChromatography Gasmedicine.drug_classFatty Acids NonesterifiedBiochemistryGas Chromatography-Mass SpectrometryPalmitic acidBile Acids and Saltschemistry.chemical_compoundHydrolysisfoodLinseed oilmedicineOrganic chemistryPlant OilsAmino Acidschemistry.chemical_classificationChromatographyBile acidChemistryFatty AcidsFatty acidAmino acidEthyl chloroformatePaintingsPolyunsaturated fatty acid
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Flavour release at the interfaces of stirred fruit yoghurt models

2006

Abstract Model matrices consisting of a pectin and a dairy gel were investigated to study the transfer of flavour compounds between the different phases of stirred fruit yoghurt. Using a full factorial experimental design, different parameters (storage temperature, initial flavour concentration in the pectin gel and fat content of the dairy gel) were studied. The kinetics of the migration of flavour compounds between the two gels were investigated using a novel SPME method, where a Carboxen/Polydimethylsiloxane fibre was directly inserted into the pectin gel. Flavour compounds were predominantly retained in the pectin gel and thus, the presence of fat in the dairy gel did not affect their t…

food.ingredientChromatographyPectinbiologyPolydimethylsiloxaneChemistryFat contentFlavourKineticsfood and beveragesbiology.organism_classificationchemistry.chemical_compoundFactorial experimental designfoodFood scienceAroma
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Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk

2010

Abstract Time dependent aroma release was studied in skim milk, heated skim milk as well as in acid-induced gels derived from them using static headspace – gas chromatography analysis. A variable order kinetic model was fitted to experimental data and was used to determine headspace equilibrium concentration and initial rates of release. When compared to water, retention in milk based matrices was increased for hydrophobic aroma compounds, while it was decreased for more hydrophilic volatiles. Acid gelation reduced the initial rate of aroma release by a factor varying from 2.0 to 3.8, depending on the compound. Positive deviation from the first order kinetics was observed and suggests that …

food.ingredientChromatographybiologyChemistryChemical structureKineticsFlavourfood and beveragesGeneral Medicinebiology.organism_classificationAnalytical Chemistrychemistry.chemical_compoundfluids and secretionsfoodSkimmed milkAroma compoundGas chromatographyVolatility (chemistry)AromaFood ScienceFood Chemistry
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Ageing behaviour and analytical characterization of the Jatobá resin collected from Hymenaea stigonocarpa Mart.

2009

Abstract This paper reports the results of an analytical study to characterize the trunk resin collected from the Hymenaea stigonocarpa Mart. species from the region of Minas Gerais (Brazil), popularly known as Jatoba resin. Hymenaea resins are reported to have been used in artistic applications such as protective varnishes in polychromed sculptures and paintings. Therefore, the identification of the main chemical changes that take place in the resin when it is prepared as a thin film exposed to atmospheric effects have been considered herein. Changes due to the degradation effect of light have been studied on a series of specimens prepared as a thin films and subjected to accelerated UV li…

food.ingredientChromatographybiologyChemistryVarnishCondensed Matter Physicsbiology.organism_classificationCopalic acidchemistry.chemical_compoundfoodAgeingReagentvisual_artvisual_art.visual_art_mediumHymenaeaPhysical and Theoretical ChemistryHymenaea stigonocarpaGas chromatography–mass spectrometryDerivatizationInstrumentationSpectroscopyInternational Journal of Mass Spectrometry
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Evaluation of CandiSelect4, a new chromogenic medium for isolation and presumptive identification of Candida species from clinical specimens

2008

Abstract In clinical laboratories, isolation of Candida species is generally based on the culture of specimens on Sabouraud dextrose agar. This strategy does not allow species identification on primary culture and makes it difficult to detect mixed cultures. Chromogenic media contain substrates that react specifically with different Candida species, and partly overcome these difficulties. Objectives The aim of this study was to compare two chromogenic media: (i) CandiSelect4 (C4), a new medium developed for direct identification of C. albicans and presumptive identification of C. krusei , C. tropicalis and C. glabrata (ii) CHROMagar Candida (CH), a medium licensed for direct identification …

food.ingredientChromogenicFungi imperfectiBiologyIsolation (microbiology)biology.organism_classificationCorpus albicansMicrobiologyInfectious DiseasesfoodAgarSpecies identificationChromagar candidaIdentification (biology)Journal de Mycologie Médicale
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The fine structure of colleterial glands in two cockroaches and three termites, including a detailed study of Cryptocercus punctulatus (Blattaria, Cr…

2007

1873-5495 (Electronic) Journal Article Research Support, U.S. Gov't, Non-P.H.S.; The colleterial glands of insects are organs associated with the female genital apparatus. In cockroaches, these glands produce secretions that cover two parallel rows of eggs during oviposition, and in oviparous species, these secretions become the tanned, sculpted, rigid outer casing of the ootheca. The goal of this study was to compare the gross anatomy of the colleterial glands and the ultrastructure of their component tubules in the phylogenetically significant genera Cryptocercus (Blattaria) and Mastotermes (Isoptera). Recent studies indicate that cockroaches in the genus Cryptocercus are the sister group…

food.ingredientCockroachesIsopteraIsoptera/anatomy & histology/cytology/*ultrastructurefoodstomatognathic systemMastotermes darwiniensisbiology.animalAnimalsGenitaliaFemale/anatomy & histology/cytology/ultrastructureEcology Evolution Behavior and SystematicsCockroachbiologyCockroaches/anatomy & histology/cytology/*ultrastructureZootermopsisMastotermitidaeGenitalia FemaleGeneral MedicineAnatomybiology.organism_classificationMastotermesInsect ScienceCryptocercusUltrastructureFemaleOviparityDevelopmental Biology
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Diversidad de mosquitos (Diptera: Culicidae) de Jarabacoa, República Dominicana

2019

En República Dominicana tienen especial interés, dada su gran relevancia médica, las enfermedades transmitidas por mosquitos. La presente investigación profundiza sobre la diversidad de los culícidos existentes en el municipio de Jarabacoa, a fin de actualizar la información sobre estos dípteros y sus principales sitios de cría, naturales y artificiales. Para tal cometido, se procedió a la búsqueda activa de formas preimaginales mediante la técnica del dipper; se utilizaron pipetas plásticas para muestrear en reservorios de pequeño tamaño. La identificación se llevó a cabo mediante la utilización de lupa binocular y microscopio, con la ayuda de claves taxonómicas específicas. Se capturaron …

food.ingredientCulex030231 tropical medicinemalariaZoology03 medical and health sciences0302 clinical medicinefoodGenusdiversidad030212 general & internal medicineespecies de mosquitosEcology Evolution Behavior and Systematicsrepública dominicanaAedesCaribbean islandbiologyCulex biscaynensisAnophelesbiology.organism_classificationarbovirusQL1-991ToxorhynchitesAnimal Science and ZoologyjarabacoaZoologyUranotaeniaGraellsia
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Embryonic integument and "molts" in Manduca sexta (Insecta, Lepidoptera).

2002

In Manduca sexta the germ band is formed 12 h post-oviposition (p.o.) (=10% development completed) and is located above the yolk at the egg surface. The cells show a polar organization. They are engaged in the uptake and degradation of yolk globules, pinched off from the yolk cells. This process can be observed in the integumental cells during the first growth phase of the embryo that lasts until “katatrepsis,” an embryonic movement that takes place at 40% development completed. At 37% development completed, the ectoderm deposits a thin membrane at its apical surface, the first embryonic membrane, which detaches immediately before katatrepsis. The second period of embryonic growth—from kata…

food.ingredientCuticleEctodermArthropod cuticleApical cellfoodYolkManducaEctodermmedicineAnimalsPhylogenybiologyfungiEmbryoAnatomybiology.organism_classificationCell biologymedicine.anatomical_structureManduca sextaLarvaAnimal Science and ZoologyIntegumentEpidermisDigestive SystemDevelopmental BiologyJournal of morphology
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