isopropanol/zea mays

This study quantitatively determined the effect of electrostatic charge on the performance of an electret filtering facepiece. Monodisperse challenge corn oil aerosols with uniform charges were generated using a modified vibrating orifice monodisperse aerosol generator. The aerosol size

An extracellular lipase from Aureobasidium pullulans was obtained and purified with a specific activity of 17.7 U/mg of protein using ultrafiltration and a DEAE-Sepharose Fast Flow column. Characterization of the lipase indicated that it is a novel finding from the species A. pullulans. The

The administration of some ketonic or ketogenic compounds prior to a challenging dose of CCl4 potentiates the hepatic damage induced by this haloalkane. However, nothing is known about the recovery from the liver injury in these cases of chemically induced potentiation. To investigate this problem,

The net uptake and movement of radioactivity by 12-mm root segments of Zea mays have been studied as a function of time at 5, 15 and 25° C. Segments were supplied with an agar donor block containing 1 μM IAA-1-(14)C or IAA-2-(14)C continuously or for a limited period of time (pulse-labelling). In

Thirty steryl esters composed of ten different fatty acids and 14 sterols as well as two wax esters were analyzed by reversed-phase liquid chromatography on a Zorbax ODS column at 205 nm using acetonitrile-isopropanol 60:40 (v/v) as a mobile phase. Contributions (sigma values) of individual double

Aflatoxins (AFs) are highly toxic, mutagenic, carcinogenic, and teratogenic secondary metabolites produced by the toxigenic fungi Aspergillus flavus and Aspergillus parasiticus. AFs tend to contaminate a wide range of foods which is a serious and recurring food safety problem worldwide. Currently,

BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical,