Search results for "Ingredient"

showing 10 items of 869 documents

Is the re-use of sterilized implant abutments safe enough? (Implant abutment safety)

2019

Background: The reuse of implant healing abutments is common in dental practice. Effective elimination of bacteria and viruses is accomplished by conventional sterilization. The aim of this work was to explore the eventual survival of microorganisms on sterilized healing abutments and to rule out the presence of transmissible organic material after standard procedures. Material and Methods: A total of 55 healing abutments previously used in patients will be washed and sterilized in a steam autoclave at 121oC for 15 min. Each healing abutment will be cultured in Brain Heart Infusion broth (BHI) under strict aseptic conditions. Besides, two control groups will be included: one of 3 unused hea…

food.ingredientSurface PropertiesAbutmentDentistryDental AbutmentsAgar plateBioburden03 medical and health sciences0302 clinical medicinefoodDental AbutmentsHumansMedicineAgarGeneral DentistryDental ImplantsTitaniumOral Medicine and PathologyImplants dentalsbusiness.industryResearchDental implantsSterilization030206 dentistrySterilization (microbiology):CIENCIAS MÉDICAS [UNESCO]OtorhinolaryngologyUNESCO::CIENCIAS MÉDICASEsterilitzacióSurgeryAseptic processingImplantbusinessMedicina Oral Patología Oral y Cirugia Bucal
researchProduct

Agronomical and chemical characterisation of Thymbra capitata (L.) Cav. biotypes from Sicily, Italy

2015

In this study the agromomical and chemical characterization of 13 sicilian biotypes of Thymbra capitata (L.) Cav. (or Thymus capitatus Hoff. et Link.) collected from different areas of Sicily (Italy) and grown under the same agricultural and environmental condition are reported. The main morpho-productive parameters and quali-quantitative profile of essential oils were determined . Essential oils were extracts from the aerial parts of the plants by hydrodistillation. The essential oils were analyzed by GC-FID and GC-MS. Hierarchical Cluster Analysis and Principal Component Analysis statistical methods were used to group biotypes according to the essential oils chemical composition. The esse…

food.ingredientThymbra capitata (L.) Cav.Plant ScienceBiologybiomass essential oils PCA Sicily Thymbra capitata (L.) Cav.Biochemistryessential oilGas Chromatography-Mass SpectrometryAnalytical ChemistryBorneolchemistry.chemical_compoundfoodBotanyOils VolatilePlant OilsCarvacrolThymbraSicilyEcotypePCAalpha-PineneLamiaceaeChemotypeOrganic ChemistryAdaptation PhysiologicalSettore AGR/02 - Agronomia E Coltivazioni ErbaceechemistrySicily.MyrceneCapitatabiomaMonoterpenesCymenesGas chromatography–mass spectrometry
researchProduct

Genome rearrangement distances and gene order phylogeny in gamma-Proteobacteria.

2005

Genome rearrangements have been studied in 30 gamma-proteobacterial complete genomes by comparing the order of a reduced set of genes on the chromosome. This set included those genes fulfilling several characteristics, the main ones being that an ortholog was present in every genome and that none of them had been acquired by horizontal gene transfer. Genome rearrangement distances were estimated based on either the number of breakpoints or the minimal number of inversions separating two genomes. Breakpoint and inversion distances were highly correlated, indicating that inversions were the main type of rearrangement event in gamma-Proteobacteria. In general, the progressive increase in seque…

food.ingredientTime FactorsGene Transfer HorizontalYersinia pestisLineage (evolution)BlochmanniaBiologyWigglesworthia glossinidiaGenomeEvolution MolecularfoodPhylogeneticsGene OrderGeneticsEscherichia coliMolecular BiologyEcology Evolution Behavior and SystematicsPhylogenyGeneticsGenomePhylogenetic treeModels GeneticModels Theoreticalbiology.organism_classificationBiological EvolutionHorizontal gene transferBuchneraGammaproteobacteriaGenome BacterialMolecular biology and evolution
researchProduct

Different sample treatment approaches for the analysis of T-2 and HT-2 toxins from oats-based media.

2010

A LC-DAD method is proposed for the determination of the T-2 and HT-2 toxins in cultures of Fusarium langsethiae in oat-based and other in vitro media. Test media consisted of freshly prepared milled oats to which T-2 and HT-2 toxin stock solutions were added. Different mixtures of extraction solvent (acetonitrile:water and methanol water), extraction times (30', 60' or 90') and drying methods were investigated. Results showed that extraction with methanol: water (80:20, v/v) for 90 min, drying with N-2 and subsequent analysis by LC-DAD was the fastest and most user friendly method for detecting HT-2 and T-2 toxins production by F. langsethiae strains grown on oat-based media at levels of 0…

food.ingredientTime FactorsWater activityAvenaClinical BiochemistryTrichotheceneBiochemistryAnalytical Chemistrychemistry.chemical_compoundfoodFusariumAnalysis Type A trichothecenes Diode array Cereals performance liquid-chromatography diode-array detection gas-chromatography mass-spectrometry immunoaffinity cleanup fluorescence detection fusarium-langsethiae retention indexes b-trichothecene cerealsGlycerolAgarSample preparationDesiccationChromatographybiologyAnalytic Sample Preparation MethodsCell BiologyGeneral MedicineReference Standardsbiology.organism_classificationCulture MediaFusarium langsethiaeT-2 ToxinAvenachemistrySolventsMethanolChromatography LiquidJournal of chromatography. B, Analytical technologies in the biomedical and life sciences
researchProduct

Composition and antibacterial activity of the essential oil ofAnisochilus carnosus (Linn. ?l.) Benth., a Tamil plant acclimatized in Sicily

2003

The essential oil from aerial parts of Anisochilus carnosus (Linn. fil.) Benth. (Lamiaceae) was obtained by hydrodistillation. The oil content was 0.13% (v/w), on a fresh weight basis. The oil composition was analysed by GC and GC–MS and 28 compounds were identified, accounting for 94.3% of the oil. Carvacrol (27.9%), camphor (14.1%) and α-cis-bergamotene (10.2%) were the most abundant components. The oil is active against Gram-positive and Gram-negative bacteria. Copyright © 2003 John Wiley & Sons, Ltd.

food.ingredientTraditional medicinebiologyChemistryGeneral Chemistrybiology.organism_classificationAnisochiluslaw.inventionSteam distillationchemistry.chemical_compoundCamphorfoodlawMyrceneBotanyCarvacrolLamiaceaeEssential oilFood ScienceAntibacterial agentFlavour and Fragrance Journal
researchProduct

Phenotypic characterization and adhesive properties of vaginal Candida spp. strains provided by the CHU Farhat Hached (Sousse, Tunisia).

2015

Abstract Background Vulvovaginal candidiasis is a common infection among women worldwide, being Candida albicans the most commonly isolated species. Therefore, controlling this opportunistic yeast is one of the key factors for reducing nosocomial infection. Aims We investigated several virulence properties of 28 vaginal strains of Candida isolated from Tunisian women suffering from vulvovaginitis. We also analyzed the virulence properties of a clinical Candida krusei strain and five Candida reference strains. Methods Candida strains were subjected to microscopic analysis and culture in Candida ID2 chromogenic medium. The adhesive properties of these strains were estimated by the microtiter …

food.ingredientTunisiabiologyVirulenceBiofilmVirulencebiology.organism_classificationMicrobiologyYeastCorpus albicansMicrobiologyCongo redchemistry.chemical_compoundInfectious DiseasesfoodPhenotypechemistryCandida kruseiCell AdhesionAgarHumansFemaleCandida albicansCandidiasis VulvovaginalCandidaRevista iberoamericana de micologia
researchProduct

Gas chromatography/mass spectrometry characterization of historical varnishes of ancient Italian lutes and violin

2007

The organic constituents of historical vanishes from two ancient Italian lutes and a Stradivari violin, kept in the Musée de la musique in Paris, have been characterized using gas chromatography-mass spectrometry. Results have been compared with the chromatograms and mass spectra of recent as well as old naturally aged reference materials. The three historical varnishes analyzed have been shown to be oil varnishes, probably mixtures of linseed oil with resins. Identification of diterpenoids and triterpenoids compounds, and of the resins that may have been ingredients of the varnishes, are discussed in this paper.

food.ingredientVarnishHistory 18th CenturyMass spectrometryBiochemistryGas Chromatography-Mass SpectrometryAnalytical ChemistryHistory 17th CenturyViolinfoodTriterpenoidLinseed oilPaintEnvironmental ChemistryOrganic ChemicalsSpectroscopyHistory 15th CenturyChromatographyChemistryHistory MedievalItalyVenice turpentineHistory 16th Centuryvisual_artvisual_art.visual_art_mediumGas chromatographyGas chromatography–mass spectrometryMusicAnalytica Chimica Acta
researchProduct

Primo ricerche sulla ultrastruttura dell'uovo delle Ascidie

1959

Summary The cytoplasmic constituents of the unfertilized eggs of Ciona intestinalis were separated by centrifugation and studied at the electron microscope, with the following results. Lipid droplets collect at the centripetal pole; they are boundered by a thin membrane. The yolk granules are homogeneous in appearance; a few have a granular structure. Mitochondria contain numerous cristae; they accumulate in two different layers centripetally and centrifugally to the yolk granules layer respectively. Basophilic material collects at both poles of the egg in two hyaline caps: a centripetal one constituted by small Vesicles and a centrifugal represented by dense clumps. The latter, as well as …

food.ingredientVesicleAnatomyBiologybiology.organism_classificationlaw.inventionBasophilicfoodlawLipid dropletYolkembryonic structuresBiophysicsAnimal Science and ZoologyCentrifugationCiona intestinalisElectron microscopeHyalineBolletino di zoologia
researchProduct

Direct Electricity Production from Linseed Oil

2019

Today’s energy industry is currently facing an increasing demand for electricity. Besides to the use of coal, oil and gas, in recent years renewable energy sources have also are used. One of devices using renewable energy sources is fuel cell (FC). The most commonly used fuel for fuel cells is hydrogen. But, problems with storage of this fuel causes, that the finding new fuels for FCs are very desirable. One of these fuels can be linseed oil. Powering high efficiency power sources (like FCs) with renewable fuels (like linseed oil) will allow development of renewable energy sources and elimination or reduce of toxic substances emissions. The paper presents the research of linseed oil electro…

food.ingredientWaste managementbusiness.industryFossil fuelRenewable fuelsRenewable energyfoodElectricity generationLinseed oilBiofuelEnvironmental scienceCoalElectricitybusiness
researchProduct

Transfers of small analytes in a multiphasic stirred fruit yoghurt model

2007

International audience; The transfer of small analytes in a multiphasic stirred fruit yoghurt model, made of a pectin gel aimed to mimic fruit pieces and of a dairy gel done with milk acidified by glucono-δ-lactone hydrolysis, have been studied. The concentration gradients between the pectin gel and the dairy gel were the driving force for the migration of small analytes (i.e. water, protons and colorants). Water migrated from the dairy to the pectin gel, causing modifications in the water content of both gels and an equilibration of their water activity at 0.938±0.003. Inversely, protons migrated from the pectin to the dairy gel. These changes in composition of both gels being likely to ha…

food.ingredientWater activityPectin030309 nutrition & dieteticsGeneral Chemical EngineeringDiffusionPolysaccharideDAIRY GELHydrophobic effect03 medical and health sciencesHydrolysis0404 agricultural biotechnologyfood[SDV.IDA]Life Sciences [q-bio]/Food engineeringPROTONSWATERCOUPLED TRANSFERSchemistry.chemical_classification0303 health sciencesChromatographyMolar massCOLORANTSFood additivePECTIN GELfood and beverages04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food scienceDIFFUSIONchemistryFood Science
researchProduct