Results 111 to 120 of about 6,792,844 (335)

Highly Sensitive Electrochemical Biosensor Based on Hairy Particles with Controllable High Enzyme Loading and Activity

open access: yesAdvanced Functional Materials, EarlyView.
For the first time, a highly sensitive electrochemical biosensor based on SiO2‐based hairy particles with a grafted PDMAEMA polymer brush containing a quantifiable and large amount of immobilized Laccase is reported. The fabricated biosensor exhibits a sensitivity of 0.14 A·m⁻¹, a limit of detection (LOD) of 0.1 µm, and a detection range of 0.3–750 µm,
Pavel Milkin   +7 more
wiley   +1 more source

Editorial: Acetic acid bacteria

open access: yesFrontiers in Microbiology, 2023
Isidoro Garcia-Garcia   +3 more
doaj   +1 more source

Bio-produced Acetic Acid: A Review

open access: yes, 2017
Acetic acid is an important platform chemical. It is mainly produced synthetically and only 10 percent of the world production is manufactured by bacterial fermentation for making vinegar. Several microorganisms can produce acetic acid and a part of them
A. Vidra, Á. Németh
semanticscholar   +1 more source

Electroactive Metal–Organic Frameworks for Electrocatalysis

open access: yesAdvanced Functional Materials, EarlyView.
Electrocatalysis is crucial in sustainable energy conversion as it enables efficient chemical transformations. The review discusses how metal–organic frameworks can revolutionize this field by offering tailorable structures and active site tunability, enabling efficient and selective electrocatalytic processes.
Irena Senkovska   +7 more
wiley   +1 more source

The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines [PDF]

open access: yes, 2011
Acetic acid is the main component of the volatile acidity of grape musts and wines. It can be formed as a byproduct of alcoholic fermentation or as a product of the metabolism of acetic and lactic acid bacteria, which can metabolize residual sugars ...
Chaves, S. R.   +6 more
core   +1 more source

Synthesis of acetic acid via methanol hydrocarboxylation with CO2 and H2

open access: yesNature Communications, 2016
Acetic acid is an important bulk chemical that is currently produced via methanol carbonylation using fossil based CO. Synthesis of acetic acid from the renewable and cheap CO2 is of great importance, but state of the art routes encounter difficulties ...
Qingli Qian   +3 more
semanticscholar   +1 more source

PEDOT‐Based Eutectogel Electrode Arrays for Enhanced High‐Resolution Electrogastrography: Fabrication, Stability, and Wearable Performance

open access: yesAdvanced Functional Materials, EarlyView.
Here, we present a high‐density PEDOT eutectogel electrode array for enhanced body surface gastric mapping. Silver electrodes are blade‐coated onto flexible substrates, followed by electrogelation of PEDOT:PSS and the deposition of a PEDOT:LS eutectogel.
Christopher Slaughter   +8 more
wiley   +1 more source

The genealogical tree of ethanol: gas-phase formation of glycolaldehyde, acetic acid and formic acid [PDF]

open access: yes, 2017
Despite the harsh conditions of the interstellar medium, chemistry thrives in it, especially in star forming regions where several interstellar complex organic molecules (iCOMs) have been detected. Yet, how these species are synthesised is a mystery. The
Balucani, Nadia   +7 more
core   +6 more sources

Formation of Stable Amorphous Calcium Phosphate and Collagen Assemblies by a Versatile Spray‐Drying Approach

open access: yesAdvanced Functional Materials, EarlyView.
Amorphous calcium phosphate (ACP) microparticles with long‐term and thermal stability are prepared with or without collagen using a scalable one‐pot spray‐drying process. Under simulated physiological conditions, they crystallize into biomimetic bone mineral and, when combined with collagen, form extrudable, fibrillar bone‐like 3D constructs.
Camila Bussola Tovani   +13 more
wiley   +1 more source

The sensitivity of the yeast, Saccharomyces cerevisiae, to acetic acid is influenced by DOM34 and RPL36A [PDF]

open access: yes, 2017
The presence of acetic acid during industrial alcohol fermentation reduces the yield of fermentation by imposing additional stress on the yeast cells. The biology of cellular responses to stress has been a subject of vigorous investigations.
Anna York-Lyon   +20 more
core   +3 more sources

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