Proposal of a non-linear model to adjust in vitro gas production at different incubation times
Bioscience Journal, 2023 This work aims to propose a new model named Gompertz-Von Bertalanffy bicompartmental (GVB), a combination of the models Gompertz and Von Bertalanffy. The GVB models is applied to fit the kinetic curve of cumulative gas production (CGP) of four foods (SS –
André Luiz Pinto dos Santos +8 more
doaj +1 more source
Kinetics of the thermal degradation of Erica arborea by DSC: Hybrid kinetic method
, 2008 The scope of this work was the determination of kinetic parameters of the thermal oxidative degradation of a Mediterranean scrub using a hybrid method developed at the laboratory. DSC and TGA were used in this study under air sweeping to record oxidative
Abramowitz +26 more
core +2 more sources
Meta‐analysis fails to show any correlation between protein abundance and ubiquitination changes
FEBS Open Bio, EarlyView.We analyzed over 50 published proteomics datasets to explore the relationship between protein levels and ubiquitination changes across multiple experimental conditions and biological systems. Although ubiquitination is often associated with protein degradation, our analysis shows that changes in ubiquitination do not globally correlate with changes in ...
Nerea Osinalde +3 more
wiley +1 more source
The Effect of Boron-Containing Layered Hydroxy Salt (LHS) on the Thermal Stability and Degradation Kinetics of Poly (Methyl Methacrylate) [PDF]
, 2010 A boron-containing layered hydroxy salt (LHS), ZHTMDBB, was prepared and compounded with a highly flammable synthetic polymer, poly (methyl methacrylate) {PMMA}, via melt blending: the composite structure was intercalated with poor dispersion. The effect
Hossenlopp, Jeanne +2 more
core +1 more source
Morphogen Transport in Epithelia
, 2006 We present a general theoretical framework to discuss mechanisms of morphogen transport and gradient formation in a cell layer. Trafficking events on the cellular scale lead to transport on larger scales. We discuss in particular the case of transcytosis
B. Houchmandzadeh +8 more
core +1 more source
Degradation of contaminants of emerging concern by UV/H2O2 for water reuse: Kinetics, mechanisms, and cytotoxicity analysis. [PDF]
, 2020 Advanced oxidation using UV and hydrogen peroxide (UV/H2O2) has been widely applied to degrade contaminants of emerging concern (CECs) in wastewater for water reuse. This study investigated the degradation kinetics of mixed CECs by UV/H2O2 under variable
Cochran, Kristin H +8 more
core
FEBS Open Bio, EarlyView.Time‐resolved X‐ray solution scattering captures how proteins change shape in real time under near‐native conditions. This article presents a practical workflow for light‐triggered TR‐XSS experiments, from data collection to structural refinement. Using a calcium‐transporting membrane protein as an example, the approach can be broadly applied to study ...
Fatemeh Sabzian‐Molaei +3 more
wiley +1 more source
High efficient catalytic degradation of tetracycline and ibuprofen using visible light driven novel Cu/Bi2Ti2O7/rGO nanocomposite::Kinetics, intermediates and mechanism [PDF]
, 2019 The photoexcited charge carriers trapping was an effective way to generate a large number of active species like O-2(center dot-) and (OH)-O-center dot radicals to oxidize pharmaceutical molecules.
Acevedo, R. +4 more
core +1 more source
Single‐molecule DNA flow‐stretch assays for high‐throughput DNA–protein interaction studies
FEBS Open Bio, EarlyView.We describe an optimised single‐molecule DNA flow‐stretch assay that visualises DNA–protein interactions in real time. Linear DNA fragments are tethered to a surface and stretched by buffer flow for fluorescence imaging. Using λ and φX174 DNA, this protocol enhances reproducibility and accessibility, providing a versatile approach for studying diverse ...
Ayush Kumar Ganguli +8 more
wiley +1 more source
Drying behavior of organic apples and carrots by using k-means unsupervised learning [PDF]
, 2016 Drying prevents food spoilage and decay through moisture removal due to simultaneous heat and mass transfer from food, which may be stored for long period with minimal deterioration occurring.
Andrea, Colantoni +3 more
core