Results 321 to 330 of about 222,658 (358)

The yeasts of cheese brines

International Journal of Food Microbiology, 1990
A total of 365 yeasts were isolated from the brines of soft, semihard and hard cheeses from different manufacturers. Identification was based on 131 characteristics, primarily employing a method with microtitration plates. Most brines exhibited a characteristic yeast flora.
M. Busse, H. Seiler
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Solubility of Nd in Brine

ract, 1994
The solubility of Nd(III) has been measured in a synthetic brine at pcH 6.4, 8.4, 10.4 and 12.4. The brine consisted predominantly of (Na+K)Cl and MgCl{sub 2}, with an ionic strength of 7.8M (9.4m). The experimental solubility is much less than that estimated from modeling of the species in solution in equilibrium with the Nd solid using S.I.T.
Khalili, F.   +3 more
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Silica in Alkaline Brines

Science, 1967
Analysis of sodium carbonate-bicarbonate brines from closed basins in volcanic terranes of Oregon and Kenya reveals silica contents of up to 2700 parts per million at p H's higher than 10. These high concentrations of SiO 2 can be attributed to reaction of waters with silicates, and ...
Hans P. Eugster   +2 more
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Salts and Brines [PDF]

open access: possible, 2006
Cyanobacteria form a major component of the biota of hypersaline environments including salt lakes, solar salterns, hypersaline lagoons, salt flats, and hypersaline sulfur springs. Light-exposed sediments in such environments are often covered with dense communities of filamentous and unicellular cyanobacteria that may be responsible for much of the ...
openaire   +1 more source

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