Search results for "Ingredient"

showing 10 items of 869 documents

ESR study of the liposome membrane physical parameters in the heating-cooling cycles.

1998

Abstract Changes of dynamic and structural parameters of egg yolk lecithin (EYL) liposome mem­branes in the heating-cooling cycles have been studied using the E S R spin probe method. The investigations were conducted in the range of temperatures from -18 °C to +60 °C. It has been found that in the range of temperatures -15 °C to +45 °C in both the heating and the cooling run the spectroscopic parameters changed practically along the same curve (re­versible changes). However, after exceeding this range of temperatures one of the parameters (partition coefficient of the spin probe 2,2,6,6 -tetramethylpiperidine -1-oxyl; TEMPO) changed along a closed curve, showing the phenomenon of thermal h…

Range (particle radiation)Liposomefood.ingredientMaterials scienceHot TemperatureAnalytical chemistryElectron Spin Resonance SpectroscopyActive surfaceLecithinEgg YolkGeneral Biochemistry Genetics and Molecular BiologySpin probePartition coefficientCold TemperatureCyclic N-OxidesfoodMembraneLiposomesPhosphatidylcholinesMoleculeThermodynamicsSpin LabelsZeitschrift fur Naturforschung. C, Journal of biosciences
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Integrated production of fresh water, sea salt and magnesium from sea water

2012

Seawater desalination is becoming an important source of fresh water in several countries all around the world. One of the main drawbacks of desalination processes, however, is related to the disposal of large quantities of concentrated brine, which is an always-present by-product of the process. An integrated production of fresh water and salts may be achieved using the discharge brine from a desalination plant as a feed for conventional salt ponds, with the advantages of using brine more concentrated than sea water and, in the case of thermal desalination plants, warmer than sea water. By doing so, the process is faster as a consequence of the enhancement of evaporation rate on the surfac…

Reactive precipitation seawater magnesium saltSettore ING-IND/26 - Teoria Dello Sviluppo Dei Processi Chimicifood.ingredientWaste managementSea saltLow-temperature thermal desalinationEnvironmental engineeringOcean EngineeringGeothermal desalinationSettore ING-IND/27 - Chimica Industriale E TecnologicaPollutionDesalinationEvaporation pondfoodBriningSolar humidificationEnvironmental scienceSeawaterWater Science and Technology
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Cadmium-induced changes in soil biochemical characteristics of oat (Avena sativa L.) rhizosphere during early growth stages

2011

A microcosm was assembled to physically separate soil from roots and was used to study both the impact of living roots on the soil–plant system during early stages of growth and plant responses to abiotic stress. Oat (Avena sativa L.) seedlings were grown in the microcosm unit for 44 days. Twenty-three days after planting, 0.154 mg CdSO4/g dry soil was added. Plants grown in Cd-treated microcosms showed considerable inhibition of shoot growth rates, and leaf chlorophyll content. Soil microbial biomass C and respiration increased with plant age, and most of the measured biochemical indicators decreased with increasing distance from the soil–root interface, thus demonstrating the rhizosphere …

Rhizospherefood.ingredientChemistryAbiotic stressfungiSettore AGR/13 - Chimica Agrariafood and beveragesSoil ScienceSowingEnvironmental Science (miscellaneous)Rhizosphere Microbial activity Heavy metals Microbial biomass Cadmium OatSoil respirationAvenafoodAgronomyShootRespirationMicrocosmEarth-Surface Processes
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Lamination of swampy-rivulets Rivularia haematites stromatolites in a temperate climate

2001

Abstract Swampy-rivulets Rivularia haematites (D.C.) Agardh stromatolites were collected from the same site on the Plateau de Langres (Chaugey, France) over a seven year period. Specimens were studied in thin sections, in culture media under varying conditions of temperature and illumination, and by scanning electron microscope (SEM) in order to investigate the processes of calcification and lamination. New SEM observations confirm the polycrystalline structure of the ‘lamellae’ reported by the authors and show that the crystals composing these lamellae are elongate and aligned in the same direction as the filaments linked by them. The lamellae were also isolated in transverse sections unde…

RivulariaceaeLaminafood.ingredientbiologyScanning electron microscopeThin sectionStratigraphyRivulariaMineralogyGeologymedicine.diseasebiology.organism_classificationlaw.inventionLamination (geology)foodOptical microscopelawmedicineGeologyCalcificationSedimentary Geology
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Etude expérimentale de la lamination des stromatolithes à Rivularia haematites en climat tempéré: édification des lamines micritiques

1997

The lamination of Rivularia haematites stromatolites (D.C.) Agardh was studied experimentally for 7 years. Micritic laminae are found to form in three stages: biological formation of dark laminae during the wet season, microsparitic calcification of these laminae in the form of clearly individualized polycrystalline aggregates and, finally, micritization of the latter by bacterial action. These three stages develop over 2 to 3 years. The occurrence of transverse, longitudinal and circular microfibrils in the outer sheath is thought to explain the nucleation and the three-dimensional structure of the microsparitic crystals of the dark laminae and of the polycrystalline aggregates.

Rivulariaceaefood.ingredientMaterials scienceMicritebiologyRivulariaMineralogyOcean Engineeringbiology.organism_classificationLamination (geology)foodStromatoliteSeasonal cycleEcology Evolution Behavior and SystematicsComptes Rendus de l'Académie des Sciences - Series IIA - Earth and Planetary Science
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Development of digital health messages for rural populations in Tanzania: Multi- And interdisciplinary approach

2021

Background Health workers have traditionally delivered health promotion and education to rural communities in the Global South in paper leaflet formats or orally. With the rise of digital technologies, health promotion and education can be provided in innovative and more effective formats, which are believed to have a higher impact on disease prevention and treatment. Objective The aim of this tutorial is to illustrate how a multi- and interdisciplinary approach can be applied in the design process of digital health messages for use in the Global South. Methods The multi- and interdisciplinary team of the Non-discriminating access for Digital Inclusion (DigI) project digitalized and custom…

Rural Populationmedicine.medical_specialtyComputer scienceHealth Personneldigital healthHealth InformaticsTanzaniaWorld Wide WebTaenia soliumeHealthmedicineTutorialhealth educationHumansmHealthVDP::Teknologi: 500::Informasjons- og kommunikasjonsteknologi: 550mobile phonePublic healthcysticercosistapewormanthraxDigital healthMobile Applicationsddc:medicine.drug_formulation_ingredientHealth promotionmHealthtuberculosisVDP::Medisinske Fag: 700::Helsefag: 800Needs assessmentHIV/AIDSHealth educationeHealthDelivery of Health Care
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2018

Abstract. Mineral dust is an important component of the climate system, affecting the radiation balance, cloud properties, biogeochemical cycles, regional circulation and precipitation, as well as having negative effects on aviation, solar energy generation and human health. Dust size and composition has an impact on all these processes. However, changes in dust size distribution and composition during transport, particularly for coarse particles, are poorly understood and poorly represented in climate models. Here we present new in situ airborne observations of dust in the Saharan Air Layer (SAL) and the marine boundary layer (MBL) at the beginning of its transatlantic transport pathway, f…

Saharan Air LayerEarth's energy budgetAtmospheric Sciencefood.ingredient010504 meteorology & atmospheric sciencesSea saltMineral dustSedimentation010502 geochemistry & geophysicsAtmospheric sciences01 natural sciencesAerosolfoodAltitude13. Climate actionEnvironmental sciencePrecipitation0105 earth and related environmental sciencesAtmospheric Chemistry and Physics
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In vitro studies of adsorption of milk proteins onto tooth enamel

2006

Abstract The aim of this investigation was to study in vitro adsorption of milk proteins onto tooth enamel. In vitro “milk protein pellicles” were formed on enamel specimens incubated in fluid milk products: skimmed milk (pH 6.7), acidified skimmed milk (pH 4.2), yoghurt and neutralized yoghurt (pH 6.7). The enamel specimens were used as such or pre-incubated in saliva. The “milk pellicles” were desorbed from enamel surfaces, and proteins separated by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Proteins were identified by their pattern of migration in SDS-PAGE or by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) fingerp…

Salivafood.ingredientChromatographyEnamel paintbiologyChemistryLactoferrinfood and beveragesTooth enamelApplied Microbiology and Biotechnologystomatognathic diseasesfluids and secretionsfoodmedicine.anatomical_structureIsoelectric pointstomatognathic systemvisual_artSkimmed milkvisual_art.visual_art_mediumbiology.proteinmedicineFood scienceBovine serum albuminPolyacrylamide gel electrophoresisFood ScienceInternational Dairy Journal
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Remineralization potential of grape seed extract hydrogels on bleached enamel compared to fluoride gel : an in vitro study

2019

Background Remineralizing of bleached enamel is a common procedure that aims to compensate enamel mineral lose. This study aimed to evaluate the remineralization effectiveness of experimentally prepared grape seed extract hydrogels (GSE) compared to fluoride gel on bleached enamel. Material and methods Thirty extracted maxillary incisor were bleached using white smile bleaching agent. Bleached specimens were divided into three groups (10/group) according to the remineralizing agents tested: [GSE 6%, GSE 10%, or fluoride gel]. After bleaching and remineralization procedure, the specimens were stored in artificial saliva at 37°C. Micro-hardness and Energy-Dispersive X-ray and ultra-morphologi…

Salivafood.ingredientgenetic structures02 engineering and technology03 medical and health scienceschemistry.chemical_compound0302 clinical medicinefoodstomatognathic systemIn vitro studyFood scienceGeneral DentistryRemineralisationEnamel paintChemistryResearch030206 dentistryEsthetic Dentistry021001 nanoscience & nanotechnology:CIENCIAS MÉDICAS [UNESCO]Fluoride gelstomatognathic diseasesvisual_artGrape seed extractSelf-healing hydrogelsUNESCO::CIENCIAS MÉDICASvisual_art.visual_art_mediumsense organs0210 nano-technologyFluoride
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Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding

2006

Thirty-five isolates from pig feces were identified as Lactobacillus reuteri (12 strains), Lactobacillus mucosae (7), Lactobacillus plantarum (6), Lactobacillus kitasatonis (3), Lactobacillus rossiae (2), Lactobacillus ultunensis (2), Lactobacillus crispatus (2), and Lactobacillus intestinalis (1) by partial sequence analysis of the 16S rRNA. All isolates were detected at 8-9 log CFU g(-1). Preliminarily, strains were selected based on resistance to heat treatments (ca. 70 degrees C for 10 s). The decrease in viability for some L. reuteri, L. mucosae, L. plantarum, L. kitasatonis, and L. rossiae strains was lower than 1 log cycle. Selected strains were further characterized for acid and bil…

Salmonella typhimuriumfood.ingredientSwineLactobacillus mucosaeMicrobiologylaw.inventionBile Acids and SaltsHeatingFeci suine mangimi probioticiFecesProbioticfoodlawRNA Ribosomal 16SLactobacillusAntibiosisSkimmed milkEscherichia coliAnimalsFood scienceMolecular BiologyMicrobial ViabilitybiologyLactobacillus crispatusProbioticsAdditivesfood and beveragesPelleted feedingGeneral MedicineLactobacillaceaeHydrogen-Ion ConcentrationPig fecesbiology.organism_classificationAnimal FeedLactobacillus reuteriLactobacillusFreeze DryingLactobacillus plantarumSettore AGR/16 - Microbiologia AgrariaResearch in Microbiology
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