Results 261 to 270 of about 449,429 (311)

Physicochemical Characteristics of Wheat Bran Glucuronoarabinoxylans

Journal of Cereal Science, 1999
Abstract Graded ethanol precipitation of a wheat bran extract resulted in four fractions of glucuronoarabinoxylans, the physicochemical properties of which were investigated in relation to their structure and molecular weight. Two fractions, consisting of lowly-substituted arabinoxylans, appeared to be very sensitive to aggregation, and gave hardly ...
Schooneveld-Bergmans, M.E.F., van Dijk, Y.M., Beldman, G., Voragen, A.G.J.   +3 more
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Physicochemical and Analytical Characteristics of Itanoxone

Journal of Pharmaceutical Sciences, 1981
The analytical and spectroscopic characteristics of itanoxone were determined. These data can be used to identify or assay this new drug.
H, Cousse, G, Mouzin, J P, Ribet, J C, Vezin   +3 more
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Physicochemical characteristics of powder boronizing

Soviet Powder Metallurgy and Metal Ceramics, 1979
1. According to thermodynamic calculations, in the initial stage boronizing may occur through a dual mechanism: simultaneous active diffusion of atomic boron and direct reaction resulting in the formation of higher iron borides. 2. It is demonstrated that in powder boronizing the nature of the activator has a pronounced effect on the ...
V. D. Yakhnina, A. M. Kozlov, A. I. Luk'yanitsa   +2 more
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Physicochemical characteristics of flaxseed gum

Food Research International, 1996
Hydrocolloidal gums extracted from four flaxseed cultivars were characterized in terms of loss of weight on drying, ash and nitrogen contents, mineral and amino acid compositions and intrinsic viscosity. Monosaccharide composition, galacturonic acid content and 13C NMR spectra provided further structural information on the polysaccharide gums ...
W. Cui, G. Mazza
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PHYSICOCHEMICAL CHARACTERISTICS OF YAM STARCHES

Journal of Food Biochemistry, 1981
Starch from tubers of Dioscorea alata, Dioscorea cayenensis, Dioscorea dumetorum, and Dioscorea rotundata was isolated and some of the important characteristics determined. Amylose and amylopectin fractions were obtained by aqueous leaching technique. All the starches appeared to have definite but minor differences in iodine binding capacity, swelling ...
L. O. EMIOLA, L. C. DELAROSA
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Hepatic stimulator substance: physicochemical characteristics and specificity

American Journal of Physiology-Gastrointestinal and Liver Physiology, 1982
This laboratory has reported previously that a cytoplasmic extract of weanling or regenerating adult rat liver (but not normal rat liver) will produce a 2.5-fold increase in the incorporation of tritiated thymidine ([3H]dThd) into liver DNA of a 34%-hepatectomized test animal. (J. Physiol. London 248: 273-284, 1975).
D R, LaBrecque, N R, Bachur
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Obestatin: Its physicochemical characteristics and physiological functions

Peptides, 2008
Obestatin, a novel 23 amino acid amidated peptide encoded by the same gene with ghrelin, was initially reported to reduce food intake, body weight gain, gastric emptying and suppress intestinal motility through an interaction with the orphan receptor GPR39.
Sheng-Qiu, Tang, Qing-Yan, Jiang, Yong-Liang, Zhang, Xiao-Tong, Zhu, Gang, Shu, Ping, Gao, Ding-Yuan, Feng, Xiu-Qi, Wang, Xiao-Ying, Dong   +8 more
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Physicochemical Characteristics of Patent Blue Violet Dye

Journal of Pharmaceutical Sciences, 1981
Physicochemical data for patent blue violet dye (I) are reported. The pKa for protonation of the first diethylanilino group was 2.78 +/- 0.03. The absorptivity values calculated for a 1% (w/v) solution of previously dried I at pH 7.4 were 1650, 170, and 250 at 638, 412, and 309 nm, respectively.
D W, Newton, P J, Breen, D E, Brown, J F, Mackie, R B, Kluza   +4 more
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Physicochemical Characteristics of Rice Bran

2017
Rice bran is the major by-product from rice milling industry, which is a rich source of fat, protein, and carbohydrates; along with this it contains unique components like oryzanol and tocopherol. Bran contains some rancid-causing enzymes like lipase, which readily degrades the quality of bran and makes unfit for human consumption.
M. N. Lavanya, N. Venkatachalapathy, Annamalai Manickavasagan   +2 more
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Physicochemical Characteristics of Roasted Coffee

2015
Abstract Roasting is an important processing step that develops the unique chemical, physical, and sensorial characteristics of roasted coffees. The physicochemical properties developed depend on the coffee variety, origin, and roasting conditions. In general, the color of roasted coffee beans ranges from light–dark brown to black, depending on the ...
Xiuju Wang, Loong-Tak Lim
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