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Purification and characterization of two β-glucosidases from the thermophilic fungus Thermoascus aurantiacus
(2002-12-01)
β-Glucosidase from the fungus Thermoascus aurantiacus grown on semi-solid fermentation medium (using ground corncob as substrate) was partially purified in 5 steps-ultrafiltration, ethanol precipitation, gel filtration and ...
Effect of fluoride gels supplemented with sodium trimetaphosphate in reducing demineralization
(Springer, 2014-05-01)
The objective of this study was to evaluate the in vitro effect of low-fluoride (F) gels supplemented with sodium trimetaphosphate (TMP) on enamel demineralization.Bovine enamel blocks (n = 160) were selected based on ...
Textured macro- and mesoporous alumina samples designed in the presence of different surfactant types
(Springer, 2014-07-01)
This work presents a method that enables the synthesis of porous alumina in the presence of different types of surfactant. The method is based on a sol-gel transition, using surfactants and droplets of a nonpolar phase as ...
Formation of SnO2 gels from dispersed sols in aqueous colloidal solutions
(1990-05-01)
Transparent SnO2 gels were obtained from SnCl4 aqueous solution. The sol formation from tin oxihydroxy peptization in different concentrations and by electrolyte addition in solution was measured. It was verified that the ...
Changes in protein fractions, trypsin inhibitor and proteolytic activity in the cotyledons of germinating chickpea
(2001-09-01)
The chickpea seed germination was carried out in 6 days. During the period it was observed a little variation on total nitrogen contents, however the non protein nitrogen was double. A decrease of 19.1 and 20.6% in relation ...
Morphological characterization of aqueous tin oxyhydroxide gel
(1994-05-01)
Light scattering, electron microscopy and X-ray diffraction are used to determine the morphology and size of particles in diluted aqueous gel of tin (IV) oxyhydroxide. Data show that the gel is composed of spherical 2-3 ...
Deformation and fracture behavior of physical gelatin gel systems
(Elsevier, 2016-04-07)
Food scientists usually used biopolymer physical gels as model systems because they are structurally and mechanically similar to many gel-like food products. In this paper, eight gelatin gel systems with different stiffness ...