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Mostrando ítems 61-70 de 91
Morfología de las costras evaporíticas del salar de Pozuelos, Puna Salteña
(Asociación Geológica Argentina, 2020-03)
Los salares de la Puna Argentina son importantes reservorios de salmueras ricas en elementos alcalinos y alcalinos térreos, entre ellos el litio y potasio. Los estudios relacionados con sus evapofacies y costras superficiales ...
Minutosides A and B, antifungal sulfated steroid xylosides from the patagonian starfish Anasterias minuta
(American Chemical Society, 2005-08)
Two new sulfated polyhydroxylated steroidal xylosides, minutosides A (1) and B (2), together with the known pycnopodioside B (3), have been isolated from the brine shrimp active fraction of the ethanolic extract of the ...
Poly-extremophiles: exploring the limits of habitability
(Societa Astronomica Italiana, 2019-06)
Brevibacterium linens AE038-8 is an arsenic hyper-tolerant bacterial strain, previously isolated from well water in Tucumán, Argentina. The aim of this study is to investigate the resistance of this strain to different ...
Seismic Spectral Monitoring of CO2 in a Geological Reservoir
(Asociación Argentina de Mecánica Computacional, 2013-11)
Peak frequency is a spectral seismic attribute widely used for reservoir thickness estimation and hydrocarbon detection. In this work we apply this attribute in the context of the geological storage of carbon dioxide (CO2) ...
Discussion of "Fines classification based on sensitivity to pore-fluid chemistry" by Junbong Jang and J. Carlos Santamarina
(American Society of Civil Engineers, 2017-07)
Atterberg limits of fine soils are strongly influenced by particlefluid interaction phenomena, fluid chemistry, particle mineralogy, and testing procedure (Koumoto and Houlsby 2001). The original paper proposed a very ...
Optimization of thermal processing of canned mussels
(Sage Publications Ltd, 2011-10)
The design and optimization of thermal processing of solid–liquid food mixtures, such as canned mussels, requires the knowledge of the thermal history at the slowest heating point. In general, this point does not coincide ...
Mathematical modeling of mass transfer kinetics during salting procedures of hake fillets
(Wiley Blackwell Publishing, Inc, 2020-11)
The aim of the study was to analyze the influence of salting on the mass transfer kinetics of hake (Merluccius hubbsi) fillets. Three salting procedures were studied comparatively: dry salting (DS), mixed salting (MS), and ...
Isolation of antibacterial components from infusion of Caesalpinia paraguariensis bark. A bio-guided phytochemical study
(Elsevier, 2011-05)
The antimicrobial activities and toxicity of infusion, decoction and tincture of Caesalpinia paraguariensis Burk. bark (CPBEs) were investigated to validate its traditional use as drink additive and to identify microbicidal ...
Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes
(American Dairy Science Association, 2007-12)
The objective of the present study was to investigate the influence of stretching temperature, fat content,and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments ...
Effect of salting procedures on quality of hake (Merluccius hubbsi) fillets
(Elsevier, 2021-08)
The influence of salting procedures on the proximate analysis, mechanical parameters, and color of hake (Merluccius hubbsi) was investigated. Three procedures were comparatively evaluated: dry salting (DS), mixed salting ...