Search results for "Ethano"

showing 6 items of 2216 documents

CCDC 2043144: Experimental Crystal Structure Determination

2021

Related Article: E. Pilichos, M. Font-Bardia, A. Escuer, J. Mayans|2021|Dalton Trans.|50|1746|doi:10.1039/D0DT04224B

tris[nitrato]-{NN'-(cyclohexane-12-diyl)bis[1-(pyridin-2-yl)methanimine]}-(methanol)-cerium(iii)Space GroupCrystallographyCrystal SystemCrystal StructureCell ParametersExperimental 3D Coordinates
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Bacterial nitrogen fixation in boreal mosses

2013

typensitojabakteerittypensidontanopeusmetanotrofitdiazotroph¹⁵N₂ tracer methodmetsäsammaletmetsätmetaanirahkasammaletfeather mossSphagnumboreaalinen vyöhykesammalettypensidontasuotmethanotrophFontinalis dalecarlicasyanobakteeritdiatsotrofitacetylene reduction assaynanoSIMS
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Modelling the effect of ethanol on growth rate of food spoilage moulds

2005

The effect of ethanol (E) on the radial growth rate (mu) of food spoilage moulds (Aspergillus candidus, Aspergillus flavus, Aspergillus niger, Cladosporium cladosporioides, Eurotium herbariorum, Mucor circinelloides, Mucor racemosus, Paecilomyces variotii, Penicillium chrysogenum, Penicillium digitatum, Rhizopus oryzae and Trichoderma harzianum) was assessed in Potato Dextrose Agar (PDA) medium at a(w) 0.99, 25 degrees C. In order to model this effect, the Monod type equation described previously by Houtsma et al. (Houtsma, P.C., Kusters, B.J.M., de Wit, J.C., Rombouts, F.M., Zwietering, M.H., 1994. Modelling growth rates of Listeria monocytogenes as a function of lactate concentration. Int…

vaporColony Count MicrobialRhizopus oryzaebreadshelf-life extensionModels BiologicalMicrobiologyLevensmiddelenmicrobiologieAspergillus candidusBotanywater activityFood scienceVLAGPenicillium digitatumbacterial-growthDose-Response Relationship DrugEthanolbiologyMucor racemosusAspergillus nigerFungiPenicilliumWaterTrichoderma harzianumtemperatureGeneral Medicinebiology.organism_classificationethylKineticsAspergillusMucor circinelloidesFood MicrobiologyPotato dextrose agarmodified atmosphereFood ScienceInternational Journal of Food Microbiology
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In-Depth Characterization of Bioactive Extracts from Posidonia oceanica Waste Biomass

2019

© 2019 by the authors.

ved/biology.organism_classification_rank.speciesPhytochemicalsPharmaceutical ScienceBiomassMicrobiologiaantioxidant capacity7. Clean energy01 natural sciencesEcologia marinaAntioxidantsFoodborne Diseaseschemistry.chemical_compoundMicevalorisationAnti-Infective AgentsDrug DiscoveryFood scienceAntifungal activityBiomasslcsh:QH301-705.5Pharmacology Toxicology and Pharmaceutics (miscellaneous)Caliciviridae InfectionsPlant Proteinschemistry.chemical_classificationFeline calicivirusAlismatalesbiologyultrasound04 agricultural and veterinary sciences040401 food scienceantiviralLipids6. Clean waterAntioxidant capacityMicrobiologia marinaPosidonia oceanicaMitosporic FungiValorisationValorisationMicrobial Sensitivity TestsPolysaccharideArticle0404 agricultural biotechnologyPhenolsPolysaccharidesUltrasoundAnimalsHumansAntiviralHot water extractionEthanolEthanol010405 organic chemistryved/biologyPlant Extractsantifungal activityNorovirusWaterbiology.organism_classification0104 chemical sciencesEcologiaHot water extractionRAW 264.7 Cellslcsh:Biology (General)chemistryCatsSolventsAntiviralesQuímica Analíticahot water extractionMurine norovirusCalicivirus FelineMarine Drugs
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Advances in Wine Fermentation

2021

Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharo…

vesselsFermentation industries. Beverages. AlcoholyeastsPlant ScienceBiochemistry Genetics and Molecular Biology (miscellaneous)chemistry.chemical_compoundFermentacióFood sciencewineSugarfermentationWineFermentation in winemakingTP500-660EthanolChemistryfood and beveragesFructoseYeastLactic acidcarbohydrates (lipids)lactic acid bacteriaViniculturaFermentationmicro-oxygenationFood ScienceFermentation
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ETHANOL DRINKING PATTERN DIFFERENTLY AFFECTS NOVELTY-RELATED BEHAVIOUR DURING ABSTINENCE IN FEMALE RATS

2014

Withdrawal from chronic ethanol leads to a multifaceted syndrome, characterized by negative affective state. Novelty seeking and motivation, closely related to affective state, can be assessed in rodents exploring behavioural response to novelty. This study aims at assessing novelty-related behaviour in female rats during ethanol withdrawal following different self-administration patterns. Female rats underwent 9-week-, 2-bottle choice-, continuous or intermittent (3 days/week) access to 20% ethanol; they were named CARs and IARs respectively. After 12h from last ethanol access, they were tested for locomotor activity induced by a novel environment; time spent in the central area of an open…

withdrawalnovelty-related behaviorethanolbehavioral reactivityfemale rat
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