Search results for "IDS"
showing 10 items of 9223 documents
Inhibition of Rho modulates cytokine-induced prostaglandin E2 formation in renal mesangial cells.
2003
Stimulation of rat mesangial cells for 24 h with interleukin-1β(IL-1β) plus forskolin (Fk) leads to a marked increase in prostaglandin E 2 (PGE 2 ) synthesis. This effect is further enhanced by the small G-protein Rho inhibitor toxin A. A similar increase in PGE 2 formation is obtained with Y27632, a Rho-dependent kinase inhibitor, and with lovastatin, a hydroxymethylglutaryl-coenzyme A inhibitor which depletes cells from geranylgeranyl moieties and thus blocks Rho activation. In parallel to the increased PGE 2 synthesis, a potentiation of IL-1β-induced secretory group IIA phospholipases A 2 (sPLA 2 -IIA) protein expression also occurs by Rho inhibition. However, only toxin A triggers an in…
Rimtā dizaina koncepcijas īstenošana restorāna interjerā
2021
Diplomdarba “Rimtā dizaina koncepcijas īstenošana restorāna interjerā” mērķis ir izveidot bezsteigas ēdiena (slow food) restorāna interjeru, pielietojot rimtā dizaina (slow design) principus. Kopš laika, kad cilvēki sāka dzīvot pilsētās, iedzīvotāju iespējas un dzīves ritms ir nemitīgi audzis, tomēr paradoksāli, ka Rietumu pasaulē arvien lielāku popularitāti gūst rimta dzīvesveida idejas. No tā var secināt, ka cilvēki ir noguruši no mūžīgās steigas, ko radījušas mūsdienu ērtības un nebeidzamais pieprasījums pēc ātruma. Šajā darbā apskatīta rimto dzīvesveidu atbalstošā rimtā dizaina teorija, tā nosacījumi, un kas jāņem vērā, lai rimta dizaina koncepciju īstenotu restorāna interjerā. Darbs sa…
MECCANISMI DI DEFORMAZIONE IN ROCCE CARBONATICHE STRATIFICATE: IMPLICAZIONI PER LA CIRCOLAZIONE DEI GEOFLUIDI
2014
Nel presente lavoro è stata condotta un’analisi quali/quantitativa degli elementi strutturali che caratterizzano alcuni affioramenti carbonatici presenti nella zona di catena esterna della Sicilia occidentale (Monte Maranfusa e Montangna Grande), e nella zona di avampaese in Sicilia sud-orientale (Monti Iblei). Le proprietà petrofisiche delle rocce carbonatiche (porosità, permeabilità), sono strettamente legate all’evoluzione diagenetica di quest’ultime e cambiano in funzione della natura, dell’organizzazione e della forma degli elementi che le costituiscono (grani, pori, cemento, minerali, ecc.). Tali proprietà sono inoltre fortemente condizionate dalla natura delle discontinuità tettonich…
NMR-based quantification of rosmarinic and carnosic acids, GC-MS profile and bioactivity relevant to neurodegenerative disorders of Rosmarinus offici…
2013
Abstract A comparative study of phytochemicals content and biological properties of eight Rosmarinus officinalis (rosemary) populations (RO1–RO8) collected in different areas of Tunisia was carried out. Two of the main rosemary constituents, rosmarinic and carnosic acids, were quantified by an NMR technique. Carnosic acid content was higher than that of rosmarinic acid. The non-polar constituents were examined by GC and GC–MS. Total phenols and flavonoids content were also determined in order to discuss the possible correlation between these phytochemicals and bioactivity. Antioxidant activity was investigated through different in vitro assays. Sample RO3 from a sub-humid area showed the hi…
Positron production using a 9 MeV electron linac for the GBAR experiment
2020
For the GBAR (Gravitational Behaviour of Antihydrogen at Rest) experiment at CERN's Antiproton Decelerator (AD) facility we have constructed a source of slow positrons, which uses a low-energy electron linear accelerator (linac). The driver linac produces electrons of 9 MeV kinetic energy that create positrons from bremsstrahlung-induced pair production. Staying below 10 MeV ensures no persistent radioactive activation in the target zone and that the radiation level outside the biological shield is safe for public access. An annealed tungsten-mesh assembly placed directly behind the target acts as a positron moderator. The system produces $5\times10^7$ slow positrons per second, a performan…
Improving the Downwind Sail Design Process by Means of a Novel FSI Approach
2021
The process of designing a sail can be a challenging task because of the difficulties in predicting the real aerodynamic performance. This is especially true in the case of downwind sails, where the evaluation of the real shapes and aerodynamic forces can be very complex because of turbulent and detached flows and the high-deformable behavior of structures. Of course, numerical methods are very useful and reliable tools to investigate sail performances, and their use, also as a result of the exponential growth of computational resources at a very low cost, is spreading more and more, even in not highly competitive fields. This paper presents a new methodology to support sail designers in ev…
Preču zīmju sajaucamā līdzība.
2022
Pasaulē pieaugot reģistrēto preču zīmju skaitam, pieaug arī vajadzība pēc izpratnes par preču zīmju sajaucamo līdzību. Praksē var novērot, ka cilvēkiem trūkst pieredzes un informācijas par to, kā izveidot spēcīgu preču zīmi, un izpratne par to kas ir sajaucami līdzīgas zīmes. Līdz ar to, ir novērojami daudz strīdu starp sajaucami līdzīgām preču zīmēm. Lai veicinātu preču zīmju īpašnieku informētību un mazinātu nevajadzīgus strīdu rašanos nākotnē šī darba ietvaros tika apkopoti kritēriji pārskatāmā veidā. Šie kritēriji kalpo gan kā palīgmateriāls preču zīmju īpašniekiem, lai aizsargātu savas tiesības, gan palīgs profesionāliem patentpilnvarniekiem, veicot agrāko tiesību meklējumu rezultātu a…
Salivary lipolytic activity seems to modulate the basal free fatty acid concentration in human saliva
2017
The perception of fat is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste perception is supported by the discovery of fatty acid receptors in the tongue papillae. However, dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids can bind to taste receptors. In this context, the literature often mentioned the necessity and efficiency of a salivary lipolytic activity to hydrolyse the esterified fatty acids present in foods and enable fat perception. We made a complementary hypothesis in which salivary lipolytic activity is also involved in regulating the basal level of salivary fatty acids in saliva. To test t…
Human saliva, taste and food perception
2011
Human saliva, taste and food perception
Mucin and α-amylase, the main salivary proteins, impact on aroma release
2014
International audience; These data will be analyzed in regard to the following saliva parameters: Amylase activity Lipolytic activity Anhydrase carbonic quantification Lipocalines quantification Total proteins quantity Saliva viscosity Saliva Flow Materials and Method Tested molecules: Static headspace analyses: 40min of equilibration at 30°C Medium tested: