Results 31 to 40 of about 1,701,635 (388)
A mesocosm experiment investigating the effects of substratum quality and wave exposure on the survival of fish eggs [PDF]
In a mesocosm experiment, the attachment of bream (Abramis brama) eggs to spawning substrata with and without periphytic biofilm coverage and their subsequent survival with and without low-intensity wave exposure were investigated.
A Herzig +46 more
core +1 more source
Ralstonia insidiosa can survive in a wide range of aqueous environments, including food processing areas, and is harmful to humans. It can induce Listeria monocytogenes to form suspended aggregates, resulting from the co-aggregation of two bacteria ...
Xifeng Zuo +5 more
doaj +1 more source
The extraction of the new components from electrogastrogram (EGG), using both adaptive filtering and electrocardiographic (ECG) derived respiration signal [PDF]
Electrogastrographic examination (EGG) is a noninvasive method for an investigation of a stomach slow wave propagation. The typical range of frequency for EGG signal is from 0.015 to 0.15 Hz or (0.015–0.3 Hz) and the signal usually is captured with ...
Komorowski, Dariusz +3 more
core +1 more source
Robotic arm assisted total knee arthroplasty (RTKA) has many potential benefits including advanced preoperative templating, restoration of mechanical alignment, accuracy of bony resection, robust safety mechanisms, and dynamic gap balancing.
Luis Grau, MD +6 more
doaj +1 more source
SUMMARY: Free-range poultry has become more popular due to consumer demands for improvements in animal welfare. The current study was conducted to determine the impact of paddock area stocking density on the egg and environmental microbiology of free ...
J.S. Garcia +4 more
doaj +1 more source
Egg-yolk low-density lipoprotein (LDL) has a natural liposome structure. Using ultrasound-assisted pH-shifting (pH 12), a naturally safe and stable aqueous solution of vitamin D3 (VD3) was constructed employing LDL as the carrier.
Haolong Ye +5 more
doaj +1 more source
A study of the factors affecting the foaming properties of egg white - a review
Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and
K. Lomakina, K. Mı́ková
semanticscholar +1 more source
Durante los últimos cincuenta años se ha generado una voluminosa información sobre la problemática de la sierra del Perú desde los más variados puntos de vista en lo histórico, tecnológico, social, ambiental y económico.
Antonio Brack Egg
doaj +1 more source
A 12-year-old child from Senegal developed nephrotic syndrome without hematuria but with kidney failure (serum creatinine, 1.8 mg/dl), hypertension, and anemia. There were no signs of an inflammatory syndrome or viral infection. Renal biopsy revealed type I membranoproliferative glomerulonephritis with crescents, and, in addition, a marked interstitial
Cherif Dial, Laure-Hélène Noël
openaire +3 more sources
BackgroundAedes aegypti and A. atropalpus are related mosquitoes that differ reproductively. Aedes aegypti must blood-feed to produce eggs (anautogenous) while A.
K. L. Coon, Mark R. Brown, M. Strand
semanticscholar +1 more source

