Search results for "Maran"
showing 6 items of 66 documents
Dammarane triterpenes of Salvia hierosolymitana
1990
Abstract Salvilymitone and salvilymitol, two new triterpenoids isolated from Salvia hierosolymitana , have been shown to be 7β,25-dihydroxy-(20 S ,24 R )-epoxydammaran-3-one and (20 S ,24 R )-epoxydammaran-3β,7α,25-triol, respectively. The absolute stereochemistry of these triterpenoids has been established by an X-ray diffraction analysis of a 25,26,27-trinor derivative obtained by degradation of both compounds. In addition, four previously known triterpenoids were isolated from the same source.
Augmentation of weld penetration by flux assisted TIG welding and its distinct variants for oxygen free copper
2021
Abstract A comparative study to investigate the influences of single component fluxes on the depth-to-width ratio (DWR) of oxygen free copper was carried out with novel variants of tungsten inert gas (TIG) welding namely Activated TIG (A-TIG), Flux Bounded TIG (FB-TIG) and Flux Zoned TIG (FB-TIG) processes. The experiments to identify the fluxes delivering the higher DWRs in A-TIG welding among thirteen distinct fluxes were followed by the trials with FB-TIG and FZ-TIG employing those identified DWR fluxes. The fluxes which outperformed with all the techniques were MoO3 & MgO. Reversed Marangoni and arc constriction mechanisms were perceived to be opt for such an increase in DWR. Metallurgi…
I manufatti litici dagli scavi di Monte Maranfusa. Macine, macinelli e pestelli
2003
Studio dei manufatti litici connessi alla macinazione dei cereali ed altri alimenti (macine, macinelli e pestelli) provenienti dallo scavo dell'abitato indigeno di Monte Maranfusa (Palermo).
Efecto de la sustitución de harina de trigo por harinas de chía (Salvia hispanica L.), Amaranto (Amaranthus caudatus) y Quinoa (Chenopodium quinoa) e…
2023
Los hábitos alimentarios de los consumidores han cambiado progresivamente en las últimas décadas, buscando una alternativa de alimentos con alto valor nutricional e impacto en la salud. En ese sentido, los productos panarios son clave en la dieta y poseen potencial para ser adicionados con ingredientes nutritivos y saludables. Sin embargo, esto presenta un desafío tecnológico debido a la inclusión de ingredientes carentes de gluten, además de cumplir con las expectativas de los consumidores en cuanto a características de producto fresco con el mismo valor nutricional/funcional a pesar de no ser elaborado en el día. Para ello, la tecnología de elaboración de productos panarios precocidos y c…