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Wine pH Prevails over Buffering Capacity of Human Saliva
(2016)
Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly ...
Luminal pH regulates calcium release kinetics in sarcoplasmic reticulum vesicles
(1996)
Calcium binding to triads isolated from rabbit skeletal muscle followed a single hyperbolic function in the pH range 5.5-8.0. Maximal binding was obtained at pH 8.0; decreasing the pH decreased the binding capacity and, ...
Effect of pH on embryonic survival, embryonic and hatching period of Galaxias maculatus
(UNIV VALPARAISO, 2016)